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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 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 71% (brew house)
Calories: 227 calories (Per 12oz)
Carbs: 24.8 g (Per 12oz)

Created: Thursday August 16th 2018

Original Gravity:

1.068

Final Gravity:

1.019

ABV (standard):

6.5%

IBU (tinseth):

23.7

SRM (morey):

18.7

Mash pH

5.4

Cost $

n/a

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Brew Log History

Target 50°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9.60 lb	German - Dark Munich9.6 lb Dark Munich	36	10	65.3%
3 lb	German - Vienna3 lb Vienna	37	4	20.4%
0.70 lb	German - Melanoidin0.7 lb Melanoidin	37	25	4.8%
0.30 lb	German - CaraAroma0.3 lb CaraAroma	34	130	2%
0.30 lb	German - CaraRed0.3 lb CaraRed	34	20	2%
0.80 lb	Briess Caramel Munich 60L0.8 lb Briess Caramel Munich 60L	34	60	5.4%
14.70 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1 oz	German Perle1 oz German Perle Hops		Pellet	7.1	Boil	60 min	23.72	100%
1 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1 oz	German Perle (Pellet)		23.72	100%
1 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
22 qt		Infusion	--	154 °F	60 min
Starting Mash Thickness: 1.5 qt/lb

Yeast

Wyeast - Bavarian Lager 2206

Amount:	1 Each	Cost:
Attenuation (custom):	73%	Flocculation:	Med-High
Optimum Temp:	46 - 58 °F	Starter:	Yes
Fermentation Temp:	50 °F	Pitch Rate:	2.0 (M cells / ml / ° P) 691 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Santa Clara City Well Water (2021)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
63	20	30	42	44	236
Recommended RA (as CACO3 ppm) 94-153. RA = 137
Mash Chemistry and Brewing Water Calculator

Notes

Starter: 2 month old yeast pack (41% viable), 1.035 OG LME 3 step starter. 60 sec Oxygen each step, 1/2t yeast nutrient with final step. 1L, 1.5L, 2L steps. Stir plate for 18 hrs, 3 days ferment, 1 day crash cool each step at 60F. Estimated 780B yeast cells. Pitch 45F yeast into 60F wort

Fermentation: 60F wort into 50F fridge for 5 weeks. Diacetyl rest for 1 week at 66-68F. cool down 10F/day to Lager at 33F for 1 week. Fine with gelatin to clear beer.

Gluten Free: add 10mL Clarity Ferm with yeast pitch

Last Updated and Sharing

302

Views

Brews

Public: Yup, Shared
Last Updated: 2018-12-04 02:24 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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Doppelbock

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