Cabra Morto - Beer Recipe - Brewer's Friend

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Cabra Morto

237 calories 18.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Doppelbock
Boil Time: 60 min
Batch Size: 10 liters (ending kettle volume)
Pre Boil Size: 14 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 37% (ending kettle)
Source: Gustavo Marsan
Calories: 237 calories (Per 330ml)
Carbs: 18.8 g (Per 330ml)
Created: Sunday June 16th 2019
1.078
1.011
8.7%
56.0
26.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Finland - Pale Ale Malt3 kg Pale Ale Malt 36 2 50.8%
0.50 kg German - Munich Light0.5 kg Munich Light 37 6 8.5%
0.50 kg German - Pale Ale0.5 kg Pale Ale 39 2.3 8.5%
0.80 kg German - Munich Dark0.8 kg Munich Dark 37 15.5 13.6%
0.25 kg German - CaraMunich III0.25 kg CaraMunich III 34 57 4.2%
0.25 kg German - CaraAmber0.25 kg CaraAmber 34 23 4.2%
0.35 kg Belgian Candi Sugar - Amber/Brown (60L)0.35 kg Belgian Candi Sugar - Amber/Brown (60L) 38 60 5.9%
0.25 kg Castle Malting - Caramel / Crystal 60L0.25 kg Caramel / Crystal 60L 34 57 4.2%
5.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Perle30 g Perle Hops Pellet 5.1 First Wort 60 min 40.66 50%
15 g Saaz15 g Saaz Hops Pellet 5.1 Boil 28 min 13.69 25%
15 g Saaz15 g Saaz Hops Pellet 2.3 Boil 5 min 1.66 25%
60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 236 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.78 g/l
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
52 3 8 23 100 30
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2 L/kg 10.6
Mash volume with grains 14.1
Grain absorption losses -5.3
Remaining sparge water volume 9.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.4
Pre boil volume (equipment estimates 16 L) 14
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume (equipment estimates 8 L) 10
Estimated amount in fermentor 10
Total: 19.8  
Equipment Profile Used: System Default
"Cabra Morto" Doppelbock beer recipe by Gustavo Marsan. All Grain, ABV 8.71%, IBU 56.01, SRM 26.12, Fermentables: (Pale Ale Malt, Munich Light, Pale Ale, Munich Dark, CaraMunich III, CaraAmber, Belgian Candi Sugar - Amber/Brown (60L), Caramel / Crystal 60L) Hops: (Perle, Saaz) Other: (Gypsum)
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  • Public: Yup, Shared
  • Last Updated: 2019-07-10 20:25 UTC