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Doppelbock AF #2 -5 gal

Method: BIAB
Style: Doppelbock
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.77 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.072 (recipe based estimate)
Post Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 97.8648%
Calories: 283 calories (Per 12oz)
Carbs: 33.3 g (Per 12oz)

Created: Monday June 13th 2022

Original Gravity:

1.084

Final Gravity:

1.027

ABV (standard):

7.5%

IBU (tinseth):

24.2

SRM (morey):

19.6

Mash pH

5.4

Cost $

3.14

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
10 lb	Avangard - Munich Dark10 lb Munich Dark	$ 0.00 / lb $ 0.00	37.1	12	55.6%
5.50 lb	Proximity - Pilsen Malt5.5 lb Pilsen Malt	$ 0.57 / lb $ 3.14	37.5	1.8	30.6%
2 lb	German - CaraMunich II2 lb CaraMunich II	$ 0.00 / lb $ 0.00	34	46	11.1%
0.50 lb	Weyermann - Melanoidin0.5 lb Melanoidin	$ 0.00 / lb $ 0.00	34.5	27	2.8%
18 lbs / $ 3.14

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.60 oz	Yakima Valley Hops - Magnum0.6 oz Magnum Hops	$ 0.00 / oz $ 0.00	Pellet	14.5	Boil	60 min	24.23	100%
0.60 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.60 oz	Yakima Valley Hops - Magnum (Pellet)	$ 0.00 / oz $ 0.00	24.23	100%
0.60 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
8.35 gal	hold at 120F x 15'	Strike	126 °F	120 °F	15 min
	hold at 144F x 30'	Temperature	--	144 °F	30 min
	hold at 158F x 20 min	Temperature	--	158 °F	20 min
	hold at 170F x 10'	Sparge	--	170 °F	10 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
2.50 tsp	Calcium Chloride (dihydrate)	$ 0.00 / oz $ 0.00	Water Agt	Mash	1 hr.
0.50 tsp	Epsom Salt	$ 0.00 / oz $ 0.00	Water Agt	Mash	1 hr.
2 tsp	Gypsum	$ 0.00 / oz $ 0.00	Water Agt	Mash	1 hr.
1.75 tsp	Baking Soda	$ 0.00 / oz $ 0.00	Water Agt	Mash	1 hr.
0.50 tsp	Wyeast - Beer Nutrient	$ 0.00 / oz $ 0.00	Other	Boil	10 min.
1 each	Irish Moss	$ 0.00 / oz $ 0.00	Fining	Mash	10 min.

Yeast

Omega Yeast Labs - German Bock OYL-111

Amount:	2 Liters	Cost:	$ 0.00 / each $ 0.00
Attenuation (avg):	73%	Flocculation:	Medium
Optimum Temp:	48 - 55 °F	Starter:	Yes
Fermentation Temp:	52 °F	Pitch Rate:	1.5 (M cells / ml / ° P) 632 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 9.12 psi Temp: 35 °F CO₂ Level: 2.44 Volumes

Target Water Profile

Balanced Profile II

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
150	10	6	150	160	220
Mash Chemistry and Brewing Water Calculator

Notes

Cool wort to 46 °F (8 °C), then rack clear wort off cold break.
Pitch double the recommended pitch rate.
Start the culture the day before in approximately one liter of sterile, aerated wort at 46–48 °F (8–9 °C) until fermentation is noted. Pitch this cooled, aerated wort.
Let fermentation free rise to 52 °F (11 °C) until complete. Hold at 52 °F (11 °C) for two days. Cool to 42 °F (6 °C). Rack off settled yeast.

Hold at 42 °F (6 °C) for two to three weeks. Cool to 32 °F (0 °C) for a minimum of eight weeks. Bottle as normal.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2025-01-26 12:55 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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