Doppelbock
Doppelbock

 

Type: All Grain

 Date: 3/15/2005

Batch Size: 5.28 gal

 Brewer: Tim Gorman
Boil Size: 6.05 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.0
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
9.37 lb Pilsner (Weyermann) (1.7 SRM) Grain 64.6 %
2.49 lb Munich I (Weyermann) (7.1 SRM) Grain 17.2 %
1.46 lb Lager Malt (2.0 SRM) Grain 10.0 %
0.99 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 6.8 %
0.20 lb Chocolate Malt (450.0 SRM) Grain 1.4 %
1.00 oz Tettnang [4.80%] (60 min) Hops 13.9 IBU
1.00 oz Crystal [3.10%] (30 min) Hops 6.9 IBU
0.49 oz Crystal [3.10%] (60 min) (First Wort Hop) Hops 4.9 IBU
0.25 tsp Irish Moss (Boil 10.0 min) Misc
6.00 gm Epsom Salt (MgSO4) (Mash 60.0 min) Misc
14.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs Pilsner Urqell (Wyeast Labs #2001) [Starter 125 ml] [Cultured] Yeast-Lager

 

Beer Profile

Est Original Gravity: 1.072 SG

 Measured Original Gravity: 1.072 SG
Est Final Gravity: 1.018 SG Measured Final Gravity: 1.017 SG
Estimated Alcohol by Vol: 7.1 % Actual Alcohol by Vol: 7.2 %
Bitterness: 25.7 IBU Calories: 327 cal/pint
Est Color: 20.7 SRM Color:
Color
 

Mash Profile
Mash Name: Double Infusion, Full Body Total Grain Weight: 14.51 lb
Sparge Water: 1.63 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.1 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Name Description Step Temp Step Time
Protein Rest Add 13.04 qt of water at 141.7 F 129.9 F 47 min
Saccrification Add 11.60 qt of water at 184.5 F 153.1 F 40 min

 
Mash Notes: A full bodied mash profile for beers requiring a protein rest. Used for beer with large portions of unmodified adjuncts such as unmalted wheat.

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 21.7 PSI Carbonation Used: -
Keg/Bottling Temperature: 60.1 F Age for: 28.0 days
Storage Temperature: 52.0 F  
 

Notes
As an experiment the saccrification was 10.5 hours not 40 minutes. I got it to 67.3C and went to work. Once I get back from work, I brought the temp back up to 67.
Racked to secondary March 28, 2005 FG 1.019
April 21, 2005 SG 1.017