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Doppelbock

0
  • 23.3
    Gravity BLG
  • 32
    IBU
  • 10.7 %
    ABV
  • 9.3
    SRM
  • All Grain
    Type
  • Doppelbock
    Style
  • caze
    Brewer
Print

Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • ---
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 85 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 25.8 liter(s)
    Mash size
  • 34.4 liter(s)
    Total mash volume

Steps

Temp Time
50 C 0 min
62 C 30 min
100 C 20 min
72 C 30 min

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Fermentables

23.3 BLG
10.7% ABV
9.3 SRM
Type Name Amount Yield EBC
Grain Strzegom Pilzneński 4 kg 46.5% 80 % 4
Grain Strzegom Wiedeński 2 kg 23.3% 79 % 10
Grain Strzegom Monachijski typ I 2.3 kg 26.7% 79 % 16
Grain Weyermann - Caraamber 0.3 kg 3.5% 75 % 65
Sum 8.6 kg

Hops

32 IBU

Bitterness ratio 0.33 Balanced

Use for Name Amount Time Alpha acid
Boil Chinook 30 g 60 min 13 %
Boil Hersbrucker 30 g 20 min 3 %

Yeasts

Name Type Form Amount Laboratory
Saflager S-23 Lager Dry 5 g Fermentis Division of S.I.Lesaffre

Extras

Type Name Amount Use for Time
Fining mech irlandzki 5 g Boil 70 min

Notes

  • Zacieranie
    - całość wsypujemy do 25 litrów wody o temp 50°C

    - podnosimy do 62°C i przetrzymujemy przez 30 minut

    - odbieramy 8 litrów - dekokt i gotujemy 20 minut

    - zwracamy powoli dekokt do całości i uzyskujemy temp. 72°C w razie potrzeby podgrzewamy do tej temp. i przetrzymujemy 30 minut
    Nov 12, 2018, 6:07 PM

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