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(2019-03-11) Doppelbock

Method: All Grain
Style: Doppelbock
Boil Time: 105 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 9 gallons
Post Boil Size: 6.4 gallons
Pre Boil Gravity: 15.3 °P (recipe based estimate)
Post Boil Gravity: 21.1 °P (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 314 calories (Per 12oz)
Carbs: 33 g (Per 12oz)
URL: http://www.indianastatefair.com/wp-content/uploads/2019/07/2019_INBrewersCup_Results.pdf

Created: Saturday March 9th 2019

Original Gravity:

22.4 °P

Final Gravity:

6.3 °P

ABV (standard):

9.1%

IBU (tinseth):

25.2

SRM (morey):

19.3

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
11.50 lb	German - Munich Light11.5 lb Munich Light	37	6	56.1%
5.50 lb	German - Vienna5.5 lb Vienna	37	4	26.8%
2 lb	Belgian - CaraMunich2 lb CaraMunich	33	50	9.8%
1.25 lb	German - Melanoidin1.25 lb Melanoidin	37	25	6.1%
0.25 lb	Belgian - Special B0.25 lb Special B	34	115	1.2%
20.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.55 oz	Magnum0.55 oz Magnum Hops	Pellet	14	Boil	60 min	21.8	44%
0.70 oz	Domestic Hallertau0.7 oz Domestic Hallertau Hops	Pellet	2.2	Boil	30 min	3.35	56%
1.25 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.55 oz	Magnum (Pellet)	21.8	44%
0.70 oz	Domestic Hallertau (Pellet)	3.35	56%
1.25 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
6.4 gal	Beta/Alpha/Dext: 30 min each @ 146/154/160	Temperature	--	146 °F	90 min
	2/3 Thick Mash	Decoction	--	212 °F	30 min
	Mashout & Recirc	Temperature	--	168 °F	10 min
5.75 gal	6	Sparge	--	170 °F	60 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
1 tsp	Chalk	Water Agt	Mash	1 hr.
1.25 tsp	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
0.30 tsp	Epsom Salt	Water Agt	Mash	1 hr.
0.30 tsp	Gypsum	Water Agt	Mash	1 hr.
1 tsp	Lactic acid	Water Agt	Mash	1 hr.
0.50 tsp	Lactic acid	Water Agt	Sparge	1 hr.

Yeast

White Labs - Southern German Lager Yeast WLP838

Amount:	1 Each	Cost:
Attenuation (avg):	72%	Flocculation:	Med-High
Optimum Temp:	50 - 55 °F	Starter:	Yes
Fermentation Temp:	48 °F	Pitch Rate:	2.0 (M cells / ml / ° P) 1017 B cells required

Wyeast - Munich Lager 2308

Amount:	3 Each	Cost:
Attenuation (avg):	72%	Flocculation:	Medium
Optimum Temp:	48 - 56 °F	Starter:	Yes
Fermentation Temp:	48 °F	Pitch Rate:	2.0 (M cells / ml / ° P) 1017 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.44 Volumes

Target Water Profile

GFI Water Filter

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
55.2	3	0	57.7	26.3	0
All salts added to mash. 2 NAMBS. The 'real' SO4 number is closer to 38.
Mash Chemistry and Brewing Water Calculator

Notes

2/3 thick decoction = Approx 3.5 to 4.0 gal wet grain. Pulled decoction mash and set aside after the 154rest. Heated main mash to 160 and then dealt w/ decoction.

Yeast Blend: Decanted 2nd Gen WLP838 slurry from a 24hr starter for about 600-700B cells. Added three activated WY2308 packs for insurance.

2nd: 2019 Indiana Brewers Cup vs 21 entries (3 months after brewday)

3rd: 2019 Dixie Cup vs 17 entries (6 months after brewday)

This beer peaked at about 4 months.

Award Winning Recipe

Last Updated and Sharing

550

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Brews

Public: Yup, Shared
Last Updated: 2019-12-03 13:54 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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