Immolator 
All Grain Recipe
Submitted By: Simian (Shared)
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| Brewer: Simian | |
| Batch Size: 8.72 gal | Style: Doppelbock ( 9A) |
| Boil Size: 11.08 gal | Style Guide: BJCP 2015 |
| Color: 19.5 SRM | Equipment: 1 Monster Mill 45l Igloo 50l pan kettle 14G Chronical HellFireFeb 2020 |
| Bitterness: 37.4 IBUs | Boil Time: 90 min |
| Est OG: 1.091 (21.7° P) | Mash Profile: Step Mash Sach 64C, 70C, GP MO (Tripel Mash) |
| Est FG: 1.017 SG (4.4° P) | Fermentation: Lager, Three Stage |
| ABV: 9.9% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 13.89 gal |
Aldwick, England 2021 |
Water |
1 |
| 10.60 ml |
*Phosphoric Acid 85% (Mash 60 min) |
Misc |
2 |
| 1.20 g |
*Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
3 |
| 0.25 g |
*Sodium Metabisulphite (Mash 0 min) |
Misc |
4 |
| 17 lbs 4.90 oz |
*Barke Munich (Weyermann) (10.2 SRM) |
Grain |
5 |
| 3 lbs 15.49 oz |
*German Pilsen (Crisp) (2.0 SRM) |
Grain |
6 |
| 2 lbs 8.57 oz |
*CaraMunich II (Weyermann) (60.9 SRM) |
Grain |
7 |
| 15.87 oz |
*Melanoidin Light (Weyermann) (25.4 SRM) |
Grain |
8 |
| 10.58 oz |
*Melanoidin (Weyermann) (35.5 SRM) |
Grain |
9 |
| 20.40 ml |
*Phosphoric Acid 85% (Sparge 60 min) |
Misc |
10 |
| 1.85 g |
*Gypsum (Calcium Sulfate) (Sparge 60 min) |
Misc |
11 |
| 0.25 g |
*Sodium Metabisulphite (Sparge 0 min) |
Misc |
12 |
| 3.00 oz |
*Brewer's Gold 2019 P [4.5%] - Boil 90 min |
Hops |
13 |
| 0.35 oz |
*Chinook 2018 P [11.1%] - Boil 90 min |
Hops |
14 |
| 0.82 g |
*Protofloc Tablet Ground (Boil 15 min) |
Misc |
15 |
| 1.00 items |
Sanitise Cooling Coil in boil (Boil 15 min) |
Misc |
16 |
| 0.33 g |
*NBS Beer Nutrient Blend (Boil 15 min) |
Misc |
17 |
| 0.53 oz |
*Saaz 2020 LUPOMAX® [8.1%] - Boil 10 min |
Hops |
18 |
| 0.95 oz |
*Saaz 2020 LUPOMAX® [8.1%] - Boil 5 min |
Hops |
19 |
| 1.0 pkgs |
*German Bock Lager (White Labs #WLP833) |
Yeast |
20 |
| 21.00 g |
*French Oak Cubes - Heavy Toast, AlePiwo (Mocno) (Secondary 7 days) |
Misc |
21 |
Notes
Mash in 63.3 dropped to 61.5C over 80 mins. Upped to 69C, no room to go higher. Left for 30 mins to get best conversion.
Use yeast cake from smoked schwartzbier.
Pre-boil gravity was 10 points down, so added a kilo of sugar but only after falme out (as had to go to shop)
Added 21g heavy toast oak cubes to 14.5kg beer at kegging
Water - aiming for dark mash pH and Munich Ca/SO4 ratio of 2.3, but using tap water so not absolute values
MMash Water 22 litres Mash pH Guidance
Sparge Water 33 litres Light 5.3-5.4
Batch Volume 33 litres Dark 5.4-5.5
Measured water pH 7.4 Tart or crisp : 5.2-5.3
Target Sparge pH 5.7 Brewing Sparge Water is usually neutralized to a pH between 5.5 and 6.0
Phosphoric Acid Strength % 85
Phosphoric Acid Addition 0.48 ml/litre Need 10.6 ml in mash 20.4 ml in sparge
CaCl2 Addition 0 g/litre Need 0.0 g in mash 0.00 g in sparge
Gypsum Addition 0.056 g/litre Need 1.2 g in mash 1.85 g in sparge
Epsom Salt Addition 0 g/litre Need 0.0 g in mash 0.00 g in sparge
Gives an estimated Mash pH of 5.45
And absolute ion values of Ratio Guidance
Ca 140 ppm Very bitter >2
Cl2 55 ppm Target 50 for hoppy, 100 for malty Bitter 2.0
SO4 126 ppm Target 150 for hoppy, 50 for malty Balanced 1.3
Mg 10 ppm Malty 0.75
Very Malty 0.5
SO4/CL2 ratio 2.30
Target ratio 2.30
And absolute ion values of Ratio Guidance
Ca 152 ppm Very bitter >2
Cl2 58 ppm Target 50 for hoppy, 100 for malty Bitter 2.0
SO4 134 ppm Target 150 for hoppy, 50 for malty Balanced 1.3
Malty 0.75
SO4/CL2 ratio 2.32 Very Malty 0.5
Target ratio 2.30
CL2/SO4 ratio 0.43
This Recipe Has Not Been Rated
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