Dopplebock - Beer Recipe - Brewer's Friend

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Dopplebock

245 calories 24.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Doppelbock
Boil Time: 90 min
Batch Size: 6.5 gallons (ending kettle volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: JZ
Calories: 245 calories (Per 12oz)
Carbs: 24.2 g (Per 12oz)
Created: Saturday March 2nd 2019
1.074
1.017
7.4%
22.1
17.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb Weyermann - Munich Type II (Dark)13 lb Munich Type II (Dark) 37 10 70.3%
3.70 lb German - Pilsner3.7 lb Pilsner 38 1.6 20%
1.80 lb German - CaraMunich III1.8 lb CaraMunich III 34 57 9.7%
18.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
44 g Domestic Hallertau44 g Domestic Hallertau Hops Pellet 4.2 Boil 60 min 22.07 100%
44 g / $ 0.00
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
48 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 663 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.44 Volumes
 
Target Water Profile
Pittsburgh Tap (7/3/21)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Strike 168 °F 154 °F 60 min
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 6.01 24.1  
Mash volume with grains 7.49 30  
Grain absorption losses -2.31 -9.3  
Remaining sparge water volume 4.55 18.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.81 g | 35.2 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil volume (equipment estimates 5.69 g | 22.8 qt) 6.5 26  
Estimated amount in fermentor 6.5 26  
Total: 10.56 42.3
Equipment Profile Used: System Default
 
Notes

YEAST STARTER

Repitch Yeast (preferably 3rd Gen)

MASH

Water Volume: 6 gallons for 1.3 lb/qt ratio.

  1. Prior to heating HLT, check pH of tap water + add Salts/LA to achieve Goal water.

    pH: __
    LA: 1mL

  2. STRIKE WATER: 166F.
  3. Add Grains @ 164F.
  4. Allow Temperature to fall to 154F prior to closing lid.
  5. Total Mash Time: 60 minutes

    FINAL MASH TEMP: __F
    FINAL MASH pH:     __

  6. Add 5L of Boiling Water at the end of Mash and stir into solution
  7. Begin Vorlauf!

    SPARGE

  8. Heat 7gal of Water to 175F. Add to Sparge Vessel.
  9. Recirculate 4 times (or until clear running's) prior to collecting wort.
  10. Attempt to Sparge over ~30 minutes, collect 8 gal into boil kettle.

    BOIL

  11. Check Pre-Boil Gravity (goal: 1.060) + pH
    NOTE: Make sure to adjust for TEMPERATURE

    PRE-BOIL GRAVITY: 1.0__ @ F
    ADJUSTED GRAVITY: 1.0

    PRE-BOIL pH:     __

  12. Adjust Pre-Boil pH to: ~5.4 (+/- 0.1)

    Final pH measurement: __
    Lactic Acid addition:     __ mL

  13. Boil for 90 minutes (goal OG: 1.076)
  14. Add Hallertau Hops @ 60 min.
  15. Add 1/2 crushed Whirlfloc tablet @ 5 minutes.
  16. Chill wort rapidly to ~70F after completion of Boil.
  17. Once temperature is ~70F: place lid on kettle, and allow immersion chiller to rest in wort for another 5-10 minutes (to help settle particles in suspension).
  18. Drain wort from Kettle into ANVIL with Hop Cylinder + fine mesh bag attached (at the end of tubing)
  19. Gravity feed 5.25gal (20L mark) of wort from Mash Cooler into Catalyst Fermenter
  20. Allow Ranco/Chest Freezer to adjust wort temperature to goal starting temp (cool to 47F).

    ORIGINAL GRAVITY: __ (goal: 1.076)

    FERMENTATION

  21. Goal Starting Temp: 48F (3rd Gen yeast). Oxygenate for 60s prior to Pitching.
  22. Pitch yeast @ 48F.
  23. Hold temperature @ 48F until signs of Fermentation begin (~24 hours), then increase temp by 1F every 24 hours until 50F

    carbonate to approximately 2-2.5 volumes
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  • Last Updated: 2022-07-23 04:00 UTC