View Recipe

Recipe Tools ▼
- Brew!
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print

Dopplebock Kirschrotator

Method: All Grain
Style: Doppelbock
Boil Time: 120 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 71% (brew house)
Source: AZSuperDave
Calories: 319 calories (Per 12oz)
Carbs: 34.9 g (Per 12oz)

Created: Wednesday August 30th 2017

Original Gravity:

1.095

Final Gravity:

1.027

ABV (standard):

8.9%

IBU (tinseth):

22.0

SRM (morey):

25.5

Mash pH

n/a

Cost $

n/a

Want no ads? Go Premium and unlock all our brewing tools!

Fermentables

Amount	Fermentable	PPG	°L	Bill %
8 lb	German - Munich Light8 lb Munich Light	37	6	42.1%
6 lb	German - Munich Dark6 lb Munich Dark	37	15.5	31.6%
4 lb	German - Pilsner4 lb Pilsner	38	1.6	21.1%
0.50 lb	American - Chocolate0.5 lb Chocolate	29	350	2.6%
0.25 lb	Belgian - Biscuit0.25 lb Biscuit	35	23	1.3%
0.25 lb	American - Carapils (Dextrine Malt)0.25 lb Carapils (Dextrine Malt)	33	1.8	1.3%
19 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Tettnanger1 oz Tettnanger Hops	Pellet	4.5	First Wort	0 min	17.51	76.9%
0.30 oz	Tettnanger0.3 oz Tettnanger Hops	Pellet	4.5	Boil	70 min	4.52	23.1%
1.30 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1.30 oz	Tettnanger (Pellet)		22.03	100%
1.30 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
	Infusion	--	120 °F	10 min
	Decoction	--	140 °F	15 min
	Decoction	--	155 °F	40 min
Starting Mash Thickness: 1.2 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
2 lb	Pitted Cherries		Flavor	Secondary	10 days

Yeast

White Labs - German Bock Lager Yeast WLP833

Amount:	1 Each	Cost:
Attenuation (avg):	73%	Flocculation:	Medium
Optimum Temp:	48 - 55 °F	Starter:	Yes
Fermentation Temp:	46 °F	Pitch Rate:	1.25 (M cells / ml / ° P) 563 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

Determining which Mash will be best: ideas
Grain, may add Biscuit or Carapils for multiness / head

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.

vs.

Mash Schedule
---------------
Dough In 20 min @ 95
Protein Rest 120 min @ 122 (Infusion)
Sacc Rest 75 min @ 152 (Decoction)
Mash Out 15 min @ 167 (Decoction)

Last Updated and Sharing

446

Views

Brews

Public: Yup, Shared
Last Updated: 2017-08-31 18:34 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

Discussion about this recipe:

You must be logged in to add comments.

If you do not yet have an account, you may register here.

Want no ads? Go Premium and unlock all our brewing tools!