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Dirndl Lifter Doppelbock

Method: BIAB
Style: Doppelbock
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.6 gallons
Post Boil Size: 6.1 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Brewmasterjohn
Calories: 276 calories (Per 12oz)
Carbs: 22.6 g (Per 12oz)

Created: Monday December 19th 2022

Original Gravity:

1.084

Final Gravity:

1.013

ABV (standard):

9.3%

IBU (tinseth):

13.4

SRM (morey):

19.2

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
13 lb	Weyermann - Barke Munich Malt13 lb Barke Munich Malt	37	8	61.9%
6 lb	Weyermann - Barke Pilsner Malt6 lb Barke Pilsner Malt	37.03	1.75	28.6%
2 lb	German - CaraMunich III2 lb CaraMunich III	34	57	9.5%
21 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
2 oz	Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops		Pellet	3.75	Boil	20 min	13.41	100%
2 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	Hallertau Mittelfruh (Pellet)		13.41	100%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
10.2 gal		Infusion	160 °F	152 °F	60 min

Other Ingredients

Amount	Name	Type	Use	Time
3 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
1.50 g	Epsom Salt	Water Agt	Mash	1 hr.
4 g	Gypsum	Water Agt	Mash	1 hr.
2 g	Salt	Water Agt	Mash	1 hr.
4 g	Baking Soda	Water Agt	Mash	1 hr.
4 ml	Hydrochloric acid	Water Agt	Mash	1 hr.
0.50 tsp	Yeast Nutrient	Other	Boil	10 min.
1 tsp	Irish Moss	Fining	Boil	5 min.

Yeast

Fermentis - Saflager - German Lager Yeast W-34/70

Amount:	1 Each	Cost:
Attenuation (avg):	83%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	No
Fermentation Temp:	50 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 147 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 26.71 psi Temp: 68 °F CO₂ Level: 2.44 Volumes

Target Water Profile

Distilled Water

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Acidify all brewing water to a pH of 5.5 (at room temperature) using phosphoric acid and a pH meter The mash pH for base malts is 5.8-6.0: add crystal/caramel malts and dark grains AFTER the mash is finished.
Mash Chemistry and Brewing Water Calculator

Notes

Ferment at 50 F for 4 weeks

Perform diacetyl rest at room temp for 7 days

Place fermenter back in chamber set at 50 F for last week.

Keg and lager for 6 months

Last Updated and Sharing

337

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Brews

Public: Yup, Shared
Last Updated: 2023-04-24 16:27 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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