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Quad doppelbock

Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 30 liters (fermentor volume)
Pre Boil Size: 34.31 liters
Post Boil Size: 31.89 liters
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 71% (brew house)
Calories: 269 calories (Per 12oz)
Carbs: 22.3 g (Per 12oz)

Created: Monday January 17th 2022

Original Gravity:

1.082

Final Gravity:

1.013

ABV (standard):

9.1%

IBU (tinseth):

21.7

SRM (morey):

31.1

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 kg	Weyermann - Barke Munich Malt4 kg Barke Munich Malt	37	8	35.6%
4 kg	Viking - Munich Light4 kg Munich Light	36	6	35.6%
1 kg	German - CaraBohemian1 kg CaraBohemian	33	75	8.9%
1 kg	Weyermann - Extra Pale Premium Pilsner Malt1 kg Extra Pale Premium Pilsner Malt	38	1.5	8.9%
550 g	Candi Syrup - Belgian Candi Syrup - D-180550 g Belgian Candi Syrup - D-180 - (late boil kettle addition)	32	180	4.9%
0.30 kg	Castle Malting - Special B0.3 kg Special B	34	150	2.7%
400 g	dan sukker - Dark muscovado sugar400 g Dark muscovado sugar - (late boil kettle addition)	38	60	3.6%
11.25 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
25 g	Barth-Haas - Aramis25 g Aramis Hops	Pellet	8.1	Boil	60 min	14.5	50%
25 g	Barth-Haas - Aramis25 g Aramis Hops	Pellet	8.1	Boil	15 min	7.2	50%
50 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
50 g	Barth-Haas - Aramis (Pellet) 50 g Aramis (Pellet) Hops		21.7	100%
50 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
25.75 L	Strike	69 °C	67 °C	60 min
21.23 L	Sparge	76 °C	76 °C	15 min
Starting Mash Thickness: 2.5 L/kg Starting Grain Temp: 11 °C

Other Ingredients

Amount	Name	Type	Use	Time
6 g	Calcium Chloride (anhydrous)	Water Agt	Mash	--
3 g	Sea salt	Water Agt	Mash	--
7 g	Sweet Orange Peel	Flavor	Boil	10 min.
7 g	Bitter Orange Peel	Flavor	Boil	10 min.
3 g	Nutmeg	Spice	Boil	10 min.

Yeast

Fermentis - Safbrew - Abbaye Yeast BE-256

Amount:	2 Each	Cost:
Attenuation (avg):	82%	Flocculation:	High
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 208 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.44 Volumes

Target Water Profile

Stockholm south

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Half of Munich from Weyerman and half from Warbro

Mash @66°C
Boil a portion of the mash to a thick syrup

Salt for maltiness: 6g CaCl2 + 3g NaCl

Split batch:

ferment doppelbock cold @ 9-15°C. Target OG: 1.075, 15L
https://fabrikorekstedt.blogspot.com/2017/10/att-brygga-dubbelbock.html?m=1
add 500g dark candi syrup + 400g dark muscovado sugar + spices to quad and ferment with BE-256 at 20°C. Target OG: 1.090, 15L
https://beerstreetjournal.com/mikkeller-santas-little-helper-2010/

Last Updated and Sharing

149

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Brews

Public: Yup, Shared
Last Updated: 2023-01-02 20:32 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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