BB Doppelbock5 
All Grain Recipe
Submitted By: ninkasi2013 (Shared)
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| Brewer: David Barber | |
| Batch Size: 5.50 gal | Style: Doppelbock ( 9A) |
| Boil Size: 6.60 gal | Style Guide: BJCP 2015 |
| Color: 18.4 SRM | Equipment: My Equipment |
| Bitterness: 20.4 IBUs | Boil Time: 90 min |
| Est OG: 1.082 (19.8° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.019 SG (4.8° P) | Fermentation: Ale, Two Stage |
| ABV: 8.5% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 1.80 g |
Calcium Chloride (Mash 60 min) |
Misc |
1 |
| 9 lbs |
Munich Malt (6.0 SRM) |
Grain |
2 |
| 3 lbs |
Dark Munich Malt (9.0 SRM) |
Grain |
3 |
| 3 lbs |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
4 |
| 8.00 oz |
Caraaroma (150.0 SRM) |
Grain |
5 |
| 8.00 oz |
Caramunich II (45.0 SRM) |
Grain |
6 |
| 8.00 oz |
Caramunich III (80.0 SRM) |
Grain |
7 |
| 1.62 ml |
Lactic Acid (Sparge 60 min) |
Misc |
8 |
| 0.30 oz |
Magnum [17.6%] - Boil 60 min |
Hops |
9 |
| 1.20 g |
Calcium Chloride (Boil 60 min) |
Misc |
10 |
| 1.0 pkgs |
Saflager Lager (DCL/Fermentis #W-34/70) |
Yeast |
11 |
Notes
Mash temp was 153-154, didnt measure pH but planned for 5.2
gravity in kettle was 10 points low
pitched 400 ml of yeast slurry 34/70.
Day 11, fermentation slowed to about 4 bubbles per minute and a thin layer of krausen on top, increased temperature to 60.
Day 18, gravity down to 1.020 and beer has dropped clear. Removed from heat and allowed to chill to ambient (53) then lower temperature by 3 degrees per day.
1/19 - kegged
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