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Birra Moretti La Rossa Clone

Method: Extract
Style: Doppelbock
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.113 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Houses 3 Brewing
Calories: 289 calories (Per 12oz)
Carbs: 33.6 g (Per 12oz)

Created: Monday January 19th 2015

Original Gravity:

1.086

Final Gravity:

1.027

ABV (standard):

7.8%

IBU (rager):

24.3

SRM (morey):

11.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	Dry Malt Extract - Extra Light10 lb Dry Malt Extract - Extra Light	42	2.5	87%
8 oz	Maltodextrin8 oz Maltodextrin	39	0	4.3%
10.50 lbs / $ 0.00

Steeping Grains

Amount	Fermentable	PPG	°L	Bill %
8 oz	United Kingdom - Crystal 60L8 oz Crystal 60L	34	60	4.3%
2 oz	American - Chocolate2 oz Chocolate	29	350	1.1%
6 oz	German - Dark Munich6 oz Dark Munich	36	10	3.3%
$ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Styrian Goldings2 oz Styrian Goldings Hops	Pellet	3.4	Boil	60 min	22.75	66.7%
0.50 oz	Styrian Goldings0.5 oz Styrian Goldings Hops	Pellet	3.4	Boil	15 min	1.52	16.7%
0.50 oz	Styrian Goldings0.5 oz Styrian Goldings Hops	Pellet	3.4	Boil	0 min		16.7%
3 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
3 oz	Styrian Goldings (Pellet)		24.27	100.1%
3 oz / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
1 tsp	Irish Moss	Fining	Boil	15 min.
0.50 tsp	Yeast Energizer	Other	Boil	--
0.50 tsp	Yeast Nutrient	Other	Boil	--

Yeast

Wyeast - Munich Lager 2308

Amount:	1 Each	Cost:
Attenuation (avg):	72%	Flocculation:	Medium
Optimum Temp:	48 - 56 °F	Starter:	No

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Light DME Amount: 1.25 cup

Target Water Profile

Columbus Water (Hap Cremean Water Plant 2014)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
28	8	13	25	59	30
This is the water from the tap in our area. Not what were trying to target, just what came out of the tap.

Notes

Ferment at 47-52 F for 14 days.
After 14 days, then raise temperature to 57-62 F for remainder of fermentation.
When final gravity is reached, lager for 1 month:
- Begin at 45 F and decrease the temperature by two degrees every two days for 2 weeks until
  a final temperature of 34 F is reached.
- Leave at 34 F for at least 2 weeks.
Bring beer to 60 F for 3 days prior to bottling to ensure fermentation is complete.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2015-01-28 19:27 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

Other Brewers Who Brewed This Recipe:

Hambleton

George10706

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