Dat azz dopplebock - Beer Recipe - Brewer's Friend

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Dat azz dopplebock

275 calories 29 g 12 oz
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Beer Stats
Method: All Grain
Style: Doppelbock
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 14.8 °P (recipe based estimate)
Post Boil Gravity: 18.3 °P (recipe based estimate)
Efficiency: 62% (brew house)
Calories: 275 calories (Per 12oz)
Carbs: 29 g (Per 12oz)
Created: Saturday November 9th 2019
19.9 °P
5.5 °P
8.0%
21.8
17.5
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb German - Dark Munich13 lb Dark Munich 36 10 65%
6 lb German - Pilsner6 lb Pilsner 38 1.6 30%
1 lb Briess - Caramel Munich 60L1 lb Caramel Munich 60L 35.4 60 5%
20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Hallertau Hersbrucker1.25 oz Hallertau Hersbrucker Hops Pellet 3.8 Boil 60 min 14.94 62.5%
0.75 oz Hallertau Hersbrucker0.75 oz Hallertau Hersbrucker Hops Pellet 3.8 Boil 30 min 6.89 37.5%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Gypsum Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Mash 1 hr.
2 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
 
Yeast
White Labs - Mexican Lager Yeast WLP940
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 414 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Near East Madison water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
4g gypsum and 2g CaCl
5mL lactic acid to mash only
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal Strike 142 °F 142 °F 20 min
Infusion 142 °F 154 °F 40 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 6.5 26  
Mash volume with grains 8.1 32.4  
Grain absorption losses -2.5 -10  
Remaining sparge water volume (equipment estimates 4.08 g | 16.3 qt) 3.75 15  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.83 g | 31.3 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 10.25 41
Equipment Profile Used: System Default
 
Notes

1.5L starter 24 hours before
6.5 gallons strike water at 154
20 minute beta amylase rest at 142. Heated 5 qts to boil for 10 minutes for pseudo-decoction and added back to main portion (so actually 30 m beta rest).
40 minute alpha amylase rest at 155
Heat to 170 for mash out
Boil 90 minutes w/ hop additions at 60 and 30

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  • Last Updated: 2019-11-10 14:51 UTC