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: 70.00 |
| Taste Notes: |
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Ingredients |
| Amount | Item | Type | % or IBU |
|---|
| 9.37 lb | Pilsner (Weyermann) (1.7 SRM) | Grain | 64.59 % | | 2.49 lb | Munich I (Weyermann) (7.1 SRM) | Grain | 17.17 % | | 1.46 lb | Lager Malt (2.0 SRM) | Grain | 10.03 % | | 0.99 lb | Caramel/Crystal Malt -120L (120.0 SRM) | Grain | 6.84 % | | 0.20 lb | Chocolate Malt (450.0 SRM) | Grain | 1.37 % | | 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 | |
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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: 7.09 % | Actual Alcohol by Vol: 7.19 % |
| Bitterness: 25.7 IBU | Calories: 327 cal/pint |
| Est Color: 20.7 SRM | Color: |
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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 |
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Double Infusion, Full Body| Step Time | Name | Description | Step Temp |
|---|
| 47 min | Protein Rest | Add 13.04 qt of water at 141.7 F | 129.9 F | | 40 min | Saccrification | Add 11.60 qt of water at 184.5 F | 153.1 F | |
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| 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 | |
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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 |
