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Doppelbock

Method: All Grain
Style: Doppelbock
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Source: bigIslandBrewer
Calories: 262 calories (Per 12oz)
Carbs: 26.4 g (Per 12oz)

Created: Thursday November 2nd 2017

Original Gravity:

1.079

Final Gravity:

1.019

ABV (standard):

7.8%

IBU (tinseth):

25.1

SRM (morey):

16.1

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
11 lb	American - Pilsner11 lb Pilsner	37	1.8	64.7%
1.50 lb	American - Munich - Light 10L1.5 lb Munich - Light 10L	33	10	8.8%
1.50 lb	American - Caramel / Crystal 40L1.5 lb Caramel / Crystal 40L	34	40	8.8%
1 lb	American - Aromatic Malt1 lb Aromatic Malt	35	20	5.9%
1 lb	American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt)	33	1.8	5.9%
0.50 lb	American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L	33	120	2.9%
0.50 lb	Maltodextrin0.5 lb Maltodextrin	39	0	2.9%
17 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.50 oz	Domestic Hallertau1.5 oz Domestic Hallertau Hops	Pellet	3.9	Boil	60 min	18.84	60%
1 oz	Domestic Hallertau1 oz Domestic Hallertau Hops	Pellet	3.9	Boil	15 min	6.23	40%
2.50 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2.50 oz	Domestic Hallertau (Pellet)		25.07	100%
2.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
1.5 qt	hold for 90 minutes at 152, add 2 gallons of boiling water to bring mashout up to 165-170, and sparge at 175	Infusion	--	152 °F	90 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 oz	whirfloc		Fining	Boil	15 min.
1 tsp	biofine		Fining	Kegging	0 min.

Yeast

Mangrove Jack - Bohemian Lager Yeast M84

Amount:	1 Each	Cost:
Attenuation (avg):	78%	Flocculation:	High
Optimum Temp:	50 - 59 °F	Starter:	No
Fermentation Temp:	56 °F	Pitch Rate:	-

$ 0.00 Yeast Pitch Rate and Starter Calculator

Notes

At flame out, crash the beer as quickly as possible to pitching temp, ferment for 7 days at 56 degrees, then begin lagering (2 degree drop per day for 2 weeks). Crash at 38 degrees for 48 hours before kegging.

Last Updated and Sharing

624

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Brews

Public: Yup, Shared
Last Updated: 2017-11-02 19:42 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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