Doppelbock
BJCP 2008 – 05C
Batch #:
2010-27
Batch Size:
10.00 gallons
Boil Time:
90 min
Brew Date:
November 27, 2010
Tap Date:
March 26, 2011
Statistics
OG:
1.090 21.6° P
FG:
1.030 7.6° P
Real Extract:
10.1° P
Attenuation:
64.8% Apparent – 53.2% Real
Color:
18.5SRM
IBU:
24.8
BU/GU:
0.28
ABV:
7.9%
ABW:
6.2%
Calories:
303 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 6.50 pounds | German Pilsen Malt (2-Row) | 19.3% |
| 13.00 pounds | German Light Munich Malt | 38.5% |
| 4.00 pounds | German CaraMunich Malt II | 11.9% |
| 0.25 pounds | German Acidulated (Sauer) Malt | 0.7% |
| 0.50 pounds | British Pale Chocolate Thomas Fawcett and Sons | 1.5% |
| 4.00 pounds | American Vienna Malt | 11.9% |
| 5.50 pounds | American Pale Malt (2-Row) | 16.3% |
| 33.75 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 1.00 ounces | Magnum | 60 minutes | Boil | Pellets | 12.5% | |
| 0.50 ounces | Willamette | 30 minutes | Boil | Pellets | 4.4% | |
| 1.50 ounces | Total Hop Weight | |||||
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Octoberfest Lager | Wyeast | 2633 | Liquid |
Equipment Profile 12.5 Gallon/48 Liter Kettle and 10 Gallon/38 Liter Cooler Mash Tun
Batch Size:
10.00 gallons
Boil Volume:
12.13 gallons
Evaporation Rate:
10.00% per hour
Hop Utilization:
100%
Mash Tun Volume:
10.00 gallons
Mash Tun Weight:
9.00 pounds
Mash Tun Specific Heat:
0.30 cal/gram per °C
Top Up Water:
0.00 gallons
Trub Chiller Loss:
0.50 gallons
Mash Profile Triple Decoction
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Acid Rest | Infusion | 45 minutes | 95° F |
| 2 | Protein Rest | Decoction | 60 minutes | 122° F |
| 3 | Saccharification | Decoction | 15 minutes | 148° F |
| 4 | Saccharification | Decoction | 15 minutes | 158° F |
| 5 | Mash Out | Infusion | 10 minutes | 168° F |
Fermentation and Aging
Primary:
28 days @ 53° F
Secondary:
2 days @ 62° F
General Info
Began mash at 12:30 PM - pitched yeast at 8:15 PM. Eight hour brew session. Triple decoction rules!
Improvised the grain bill due to a shortage of Munich and Pils malt in my stores.
