Danzig Doppel Bock
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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14-C Bock, Doppelbock
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Min OG:
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1.073
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Max OG:
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1.120
|
|
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Min IBU:
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20
|
Max IBU:
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40
|
|
|
Min Clr:
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12
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Max Clr:
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30
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Color in SRM, Lovibond
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Batch Size (Gal):
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5.00
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Wort Size (Gal):
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5.00
|
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Total Grain (Lbs):
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15.50
|
|
|
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Anticipated OG:
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1.085
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Plato:
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20.43
|
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Anticipated SRM:
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19.8
|
|
|
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Anticipated IBU:
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54.2
|
|
|
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Brewhouse Efficiency:
|
75
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%
|
|
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Wort Boil Time:
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90
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Minutes
|
|
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Evaporation Rate:
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15.00
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Percent Per Hour
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|
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Pre-Boil Wort Size:
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6.45
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Gal
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|
|
Pre-Boil Gravity:
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1.066
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SG
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16.09 Plato
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
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%
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Amount
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Name
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Origin
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Potential
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SRM
|
|
45.2
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7.00 lbs.
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Munich Malt
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Germany
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1.037
|
8
|
|
32.3
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5.00 lbs.
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Pilsener
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Germany
|
1.038
|
2
|
|
12.9
|
2.00 lbs.
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Melanoidin Malt
|
|
1.033
|
35
|
|
9.7
|
1.50 lbs.
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Crystal 55L
|
Great Britian
|
1.034
|
55
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
|
|
1.00 oz.
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Tettnanger
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Whole
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4.50
|
18.9
|
90 min
|
|
1.00 oz.
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Hallertau Hersbrucker
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Whole
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4.75
|
18.1
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60 min
|
|
0.55 oz.
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Mt. Hood
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Whole
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6.50
|
13.6
|
60 min
|
|
0.55 oz.
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Mt. Hood
|
Whole
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6.50
|
3.6
|
15 min
|
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Amount
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Name
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Type
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Time
|
|
0.00 Tsp
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Brew Vigor
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Other
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0 Days(boil)
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WYeast 2308 Munich Lager
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Profile:
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|
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Profile known for:
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|
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Calcium(Ca):
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0.0 ppm
|
|
Magnesium(Mg):
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0.0 ppm
|
|
Sodium(Na):
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0.0 ppm
|
|
Sulfate(SO4):
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0.0 ppm
|
|
Chloride(Cl):
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0.0 ppm
|
|
biCarbonate(HCO3):
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0.0 ppm
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|
pH:
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0.00
|
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Mash Type:
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Single Step
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|
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Grain Lbs:
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15.50
|
|
|
Water Qts:
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20.32
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Before Additional Infusions
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|
Water Gal:
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5.08
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Before Additional Infusions
|
|
Qts Water Per Lbs Grain:
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1.31
|
Before Additional Infusions
|
|
Rest
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Temp
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Time
|
|
Saccharification Rest:
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152
|
90 Min
|
|
Mash-out Rest:
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168
|
30 Min
|
|
Sparge:
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168
|
0 Min
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Total Mash Volume Gal: 6.32 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
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50 degrees for 2 weeks primary
40 degrees for 5 to 6 weeks secondary
Bottle and age at 45 degrees for 8 weeks
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Generated with ProMash Brewing Software |