BBC Doppelbock (Brevator) - Beer Recipe - Brewer's Friend

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BBC Doppelbock (Brevator)

247 calories 22.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Doppelbock
Boil Time: 120 min
Batch Size: 341 gallons (fermentor volume)
Pre Boil Size: 360 gallons
Post Boil Size: 341 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 67% (brew house)
Calories: 247 calories (Per 12oz)
Carbs: 22.8 g (Per 12oz)
Created: Wednesday November 6th 2019
1.075
1.015
7.8%
24.2
16.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
385 lb German - Pilsner385 lb Pilsner 38 1.6 36.7%
550 lb Munich - Light 10L550 lb Munich - Light 10L 33 10 52.5%
50 lb Corn Sugar - Dextrose50 lb Corn Sugar - Dextrose 42 0.5 4.8%
8 lb Briess - Organic Chocolate Malt8 lb Organic Chocolate Malt 33.6 350 0.8%
55 lb German - CaraMunich I55 lb CaraMunich I 34 39 5.2%
1,048 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 oz Magnum20 oz Magnum Hops Pellet 15 Boil at 211 °F 90 min 14.83 17.2%
48 oz Hallertau Mittelfruh48 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil at 211 °F 30 min 6.39 41.4%
48 oz Hallertau Mittelfruh48 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil at 211 °F 10 min 3.02 41.4%
116 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 oz Calcium Chloride (dihydrate) Water Agt Mash 0 min.
2 oz Gypsum Water Agt Mash 0 min.
2 oz Baking Soda Water Agt Mash 0 min.
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 8222 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
BBC Water (Brevard City)
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
150 gal Infusion 152 °F 153 °F 30 min
250 gal Sparge 175 °F 172 °F 75 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 348.35 gal (1393.4 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 336.35 gal (1345.4 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 454.09 gal (1816.36 qt) 374.25 1497  
Strike water volume at mash thickness of 1.5 qt/lb 374.25 1497  
Mash volume with grains 454.09 1816.4  
Grain absorption losses -124.75 -499  
Remaining sparge water volume (equipment estimates 95.21 g | 380.8 qt) 106.86 427.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 3.89 15.6  
Pre boil volume (equipment estimates 348.35 g | 1393.4 qt) 360 1440  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -4.35 -17.4  
Post boil Volume 341 1364  
Going into fermentor 341 1364  
Total: 481.11 1924.4
Equipment Profile Used: System Default
 
Notes

briess organic choc is blackswaen choc w

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  • Last Updated: 2024-04-11 12:26 UTC