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Dopple Lion

Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.52 gallons
Post Boil Size: 6.02 gallons
Pre Boil Gravity: 1.076 (recipe based estimate)
Post Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 89%
Calories: 384 calories (Per 0.5L)
Carbs: 37.9 g (Per 0.5L)

Created: Monday October 7th 2019

Original Gravity:

1.082

Final Gravity:

1.019

ABV (standard):

8.3%

IBU (tinseth):

27.5

SRM (morey):

29.0

Mash pH

5.4

Cost $

n/a

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Brew Log History

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Calories: {{ stats.calories | number:1 }} / 0.5L
Carbs: {{ stats.carbs | number:1 }} g / 0.5L

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
11 lb	American - Vienna11 lb Vienna	35	4	59.5%
3.50 lb	Belgian - Biscuit3.5 lb Biscuit	35	23	18.9%
2 lb	American - Caramel / Crystal 40L2 lb Caramel / Crystal 40L	34	40	10.8%
1.25 lb	German - Melanoidin1.25 lb Melanoidin	37	25	6.8%
0.75 lb	German - Chocolate Rye0.75 lb Chocolate Rye	31	240	4.1%
18.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Tettnanger1 oz Tettnanger Hops	Pellet	3.1	Boil	60 min	7.56	25%
1 oz	Tettnanger1 oz Tettnanger Hops	Pellet	3.1	Boil	30 min	5.81	25%
1 oz	Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops	Pellet	3.8	Boil	45 min	8.51	25%
1 oz	Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops	Pellet	3.8	Boil	20 min	5.61	25%
4 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	Tettnanger (Pellet)	13.37	50%
2 oz	Hallertau Mittelfruh (Pellet)	14.12	50%
4 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
7.8 gal		Strike	164 °F	153 °F	60 min
Starting Mash Thickness: 3 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Type	Use	Time
3 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
2 g	Epsom Salt	Water Agt	Mash	1 hr.
1 g	Salt	Water Agt	Mash	1 hr.

Yeast

Escarpment Labs - Krispy

Amount:	1 Each	Cost:
Attenuation (avg):	76%	Flocculation:	High
Optimum Temp:	64.4 - 86 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	1.5 (M cells / ml / ° P) 618 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 10.12 psi Temp: 37 °F CO₂ Level: 2.44 Volumes

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

After primary fermentation has completed, proceed to freeze the beer to the point of slush being formed, this usually takes about 10-15 hours @ -5C. Remove the ice/slush, the volume remove should equate to about 25% of the liquid. Now complete the standard lagering process, personally I rack the beer into keg and lager for 6-8 weeks providing 24 hour diacetyl rest every two weeks. Then carb and consume.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2021-01-07 18:27 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

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Dopple Lion

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