Dopple Lion - Beer Recipe - Brewer's Friend

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Dopple Lion

384 calories 37.9 g 0.5 L
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.52 gallons
Post Boil Size: 6.02 gallons
Pre Boil Gravity: 1.076 (recipe based estimate)
Post Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 89%
Calories: 384 calories (Per 0.5L)
Carbs: 37.9 g (Per 0.5L)
Created: Monday October 7th 2019
1.082
1.019
8.3%
27.5
29.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Vienna11 lb Vienna 35 4 59.5%
3.50 lb Belgian - Biscuit3.5 lb Biscuit 35 23 18.9%
2 lb American - Caramel / Crystal 40L2 lb Caramel / Crystal 40L 34 40 10.8%
1.25 lb German - Melanoidin1.25 lb Melanoidin 37 25 6.8%
0.75 lb German - Chocolate Rye0.75 lb Chocolate Rye 31 240 4.1%
18.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 3.1 Boil 60 min 7.56 25%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 3.1 Boil 30 min 5.81 25%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.8 Boil 45 min 8.51 25%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.8 Boil 20 min 5.61 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
 
Yeast
Escarpment Labs - Krispy
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
High
Optimum Temp:
64.4 - 86 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 618 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.12 psi       Temp: 37 °F       CO2 Level: 2.44 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.8 gal Strike 164 °F 153 °F 60 min
Starting Mash Thickness: 3 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 15.36 gal (61.42 qt). Suggest reducing strike water volume to 10.52 gal (42.08 qt) and adding 3.36 gal (13.42 qt) sparge/top-off. 13.88 55.5  
WARNING: Based on your provided mash thickness (3 qt/lb), your strike volume will exceeds the total water needed for the recipe (9.08 g). Reduce mash thickness to 1.95 qt/lb or increase pre-boil volume to 11.31 g.    
Strike water volume at mash thickness of 3 qt/lb 13.88 55.5  
Mash volume with grains 15.36 61.4  
Grain absorption losses -2.31 -9.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.15 g | 28.6 qt) 6.52 26.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.02 24.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.02 g | 24.1 qt) 5.5 22  
Total: 9.08 36.3
Equipment Profile Used: System Default
 
Notes

After primary fermentation has completed, proceed to freeze the beer to the point of slush being formed, this usually takes about 10-15 hours @ -5C. Remove the ice/slush, the volume remove should equate to about 25% of the liquid. Now complete the standard lagering process, personally I rack the beer into keg and lager for 6-8 weeks providing 24 hour diacetyl rest every two weeks. Then carb and consume.

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  • Last Updated: 2021-01-07 18:27 UTC