BrewBlog: DoppelBob
Specifics
General Information
Method: Partial Mash
Scale Recipe
Enter desired final yield (volume):
 gallons  
Extract
3.00 pounds LME Munich (Briess) 19.1% of grist
3.00 pounds Total Extract Weight 19.1% of grist
Reference
Malts and Grains
8.00 pounds
Munich II (Weyermann)
51% of grist
3.00 pounds 19.1% of grist
1.00 pounds
Caramunich II (Weyermann)
6.4% of grist
0.50 pounds
CaraBohemian
3.2% of grist
0.18 pounds 1.1% of grist
12.68 pounds Total Grain Weight 80.9% of grist
Non-Fermentables
0.5 Whirlfloc Tablet @ 15 minutes  
0 Yeast Nutrient @ 15 minutes  
Reference
Hops
1.66 ounces
Hallertauer
3.80% @ 60 minutes
Type: Aroma
Use: Boil
6.3 AAUs
0.50 ounces
Hallertauer
3.80% @ 30 minutes
Type: Aroma
Use: Boil
1.9 AAUs
2.16 ounces Total Hop Weight 8.2 AAUs
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: Bavarian Lager
Manufacturer: Wyeast
Product ID: 2206
Type: Lager
Flocculation: Medium
Attenuation: 75%
Temperature Range: 46–58°F
Equipment Profile

15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size: 10.00 gallons Boil Volume: 12.55 gallons
Evaporation Rate: 9.00% per hour Mash Tun Dead Space: 0.80 gallons
Efficiency: 72% Mash Tun Weight: 9.00 pounds
Hop Utilization: 100% Mash Tun Volume: 10.00 gallons
Loss: 1.00 gallons Mash Tun Specific Heat: 0.30 Cal/gram per °C
Mash Profile

Double Decoction

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
Notes:

Draw some of the mash, rest, and boil. Add back to main mash.

Steps

# Name Type Time Temp. Description
1 Protein Rest Infusion 35 min. 122°F

Add water at 126° F / 52° C

2 Saccharification Decoction 20 min. 147°F

Decoct 30% of mash, rest for at least 10 minutes, and boil

3 Saccharification Decoction 20 min. 158°F

Decoct 15% of mash, rest for at least 10 minutes, and boil

4 Mash Out Infusion 10 min. 168°F

Heat to 168° F / 75° C for at least 10 minutes

Water Profile

Munich, Germany

Calicum: 75.0 ppm
Bicarbonate: 200.0 ppm
Sulfate: 10.0 ppm
Chloride: 2.0 ppm
Sodium: 10.0 ppm
Magnesium: 20.0 ppm
PH: 8.0%
Fermentation
Primary: 28 days @ 50° F
Secondary: 2 days @ 64° F
Tertiary: 0 days @ ° F
Age: 70 days @ 36° F
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