Doppelbock

{Doppelbock}

Doppelbock

Type: All Grain	Date: 1/1/2001
Batch Size (fermenter): 11.00 gal	Brewer: R&D Brewing
Boil Size: 14.90 gal	Asst Brewer:
Boil Time: 90 min	Equipment: Pot (18.5 Gal/70 L) and Cooler (9.5 Gal/40 L) - All Grain
End of Boil Volume 12.22 gal	Brewhouse Efficiency: 75.00 %
Final Bottling Volume: 11.05 gal	Est Mash Efficiency 80.1 %
Fermentation: Lager, Two Stage	Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients Amt Name Type # %/IBU 15.36 gal Knoxville, TN (KUB) Water 1 - 2.00 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 2 - 22 lbs 8.0 oz Munich II (Weyermann) (8.5 SRM) Grain 3 69.8 % 6 lbs 4.0 oz Pilsner (DURST MALZ) (7.0 SRM) Grain 4 19.4 % 3 lbs 8.0 oz Caramunich III (Weyermann) (71.0 SRM) Grain 5 10.9 % 2.00 oz Hallertauer [4.80 %] - First Wort 60.0 min Hop 6 14.8 IBUs 2.00 oz Hallertauer [4.80 %] - Boil 35.0 min Hop 7 11.2 IBUs 2.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 - 4.40 g Wyeast Yeast Nutrient (Boil 15.0 mins) Other 9 - 2.00 Items Servomyces (Boil 10.0 mins) Other 10 - 6.0 pkg German Bock Lager (White Labs #WLP833) [35.49 ml] Yeast 11 - 2.00 g Fermaid (Primary 3.0 days) Other 12 - 2.00 Items Oxygen (Primary 0.0 mins) Other 13 -
Beer Profile
Est Original Gravity: 1.083 SG	Measured Original Gravity: 1.082 SG
Est Final Gravity: 1.020 SG	Measured Final Gravity: 1.019 SG
Estimated Alcohol by Vol: 8.4 %	Actual Alcohol by Vol: 8.4 %
Bitterness: 26.0 IBUs	Calories: 282.8 kcal/12oz
Est Color: 19.1 SRM
Mash Profile
Mash Name: Decoction Mash, Single	Total Grain Weight: 32 lbs 4.0 oz
Sparge Water: 2.65 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE	Mash PH: 5.20
Mash Steps Name Description Step Temperature Step Time Protein Rest Add 67.69 qt of water at 126.3 F 122.0 F 35 min Saccharification Decoct 25.92 qt of mash and boil it 152.0 F 60 min Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min
Sparge Step: Fly sparge with 2.65 gal water at 168.0 F
Mash Notes: Used in some authentic German styles. Attempt to draw decoction from the thickest portion of the mash. Profiles vary. Some traditional German mashes use a long acid rest at 40 deg C. Also some sources recommend the decoction amount be given a 15 minute saccharification rest at 158 F (70 C) before boiling it.
Carbonation and Storage
Carbonation Type: Keg	Volumes of CO2: 2.3
Pressure/Weight: 12.54 PSI	Carbonation Used: Keg with 12.54 PSI
Keg/Bottling Temperature: 45.0 F	Age for: 30.00 days
Fermentation: Lager, Two Stage	Storage Temperature: 60.0 F
Notes
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