DOPPELBOCK - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

DOPPELBOCK

268 calories 29.7 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Doppelbock
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.75 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 63% (brew house)
Calories: 268 calories (Per 12oz)
Carbs: 29.7 g (Per 12oz)
Created: Sunday February 23rd 2020
Similar Recipes

Dobblebock

by Mpshall

OG: 1.078 FG: 1.018 ABV: 7.8% IBU: 34

1.080
1.023
7.5%
29.6
18.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb German - Dark Munich11 lb Dark Munich 36 10 64.7%
2 lb German - CaraMunich I2 lb CaraMunich I 34 39 11.8%
3 lb German - Pilsner3 lb Pilsner 38 1.6 17.6%
1 lb Briess - LME Golden Light1 lb LME Golden Light 37.6 4 5.9%
17 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Perle0.5 oz Perle Hops Pellet 5.2 Boil 90 min 10.4 29.4%
0.80 oz Hallertau Hersbrucker0.8 oz Hallertau Hersbrucker Hops Pellet 4.5 Boil 120 min 14.68 47.1%
0.20 oz Perle0.2 oz Perle Hops Pellet 5.2 Boil 15 min 1.93 11.8%
0.20 oz Hallertau Hersbrucker0.2 oz Hallertau Hersbrucker Hops Pellet 4.5 Boil 30 min 2.59 11.8%
1.70 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - Munich Lager 2308
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
48 - 56 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 128 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 2 16 320
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Infusion 169.4 °F 155 °F 60 min
4.6 gal Strike 155 °F 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6 24  
Mash volume with grains 7.28 29.1  
Grain absorption losses -2 -8  
Remaining sparge water volume (equipment estimates 3.48 g | 13.9 qt) 3.92 15.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.31 g | 29.3 qt) 7.75 31  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 9.92 39.7
Equipment Profile Used: System Default
 
Notes

Decoction mash used vs. infusion. Mash in at 120° F for 10 minutes. Heat to 144° F and hold for 10 minutes. Remove 1.2 gallons of (thick) mash. Heat this to 158° F. Hold 15 minutes, then heat to a boil. Boil for 15 minutes while stirring. Recombine boiled portion with main mash and stabilize heat at 158° F. Hold for 20 minutes. Remove approximately 1.2 gallons of (thin) mash. Boil 15 minutes while stirring. Return to main mash. Stabilize main mash at 170° F and transfer to lauter tun. Recover 7.75 gallons and boil down to 5.7 gallons.
Added 1 lb of DME with Perle hops (1st addition).

Last Updated and Sharing
 
726
Views
4
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-03-07 20:13 UTC