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weizen dopplebock

Ingredients
Mash Schedule beta

Recipe Information edit

Details	Name: weizen dopplebock	Brewer: shmurbs	Brew Date:
	IBU Formula: Rager	Units: standard	Private: Yes
Boil	Boil Volume: 6 gal.	Boil Length: 90 min.	Target Volume: 5 gal.
Style	Name: Doppelbock	Category: Bock - 5C	Type: Lager
Notes	use 1.1 quart ratio for mash. mash at 150. dont mash out past 170. 90 min boil. ferment cold and lager min 6 weeks

Fermentables add

Variety	Amount	Color	Potential	SG	Grist%
American Wheat	6 lbs.	2 °L	1.039	1.035	42%
2 row	4 lbs.	2 °L	1.036	1.022	28%
Munich 20	2 lbs.	20 °L	1.035	1.010	14%
Vienna Malt	2 lbs.	4 °L	1.036	1.011	14%
Chocolate Malt	3 oz.	350 °L	1.034	1.001	1%
Total	14 lbs. 3.00 oz.	14 SRM		1.079

Hops add

Hops	Amount	AA%	Use	Time	Type	IBU
Hallertau Germany (Germany)	0.75 oz.	5	Boil	90 min.	Pellet	17
Hallertau Germany (Germany)	1 oz.	5.25	Boil	5 min.	Pellet	4
Total	1.75 oz.					21

Yeasts add

Yeast	Attenuation%	Flocculation	Min Temperature	Max Temperature
Bavarian Lager 2206	75	Medium	46 °F	58 °F

Miscs Add

Misc	Type	Amount	Use	Time

Mash Information edit

Details	Name: weizen dopplebock	Brewer: shmurbs	Brew Date:
	Boil Volume: 6 gal.	Units: standard	Thermal Loss: 3°F
	Mash Efficiency: 75%	Mash Method: Single Infusion	Sparge Method: fly
	Grain Temp: 72 °F	Initial Grist Ratio: 1.50 qt./lb.	Absorption Rate: 0.15 gal./lb.
Notes

Mash Steps add

Step Name	Type	Length	Target Temp	Infusion Amount	Infusion Temp	Grist Ratio
Saccharification	infusion	60 min.	155.0 °F	5.32 gal.	168.6 °F	1.50
Total		1 hour		5.32 gal. (runoff: 3.19 gal.)

Sparge Steps add Mash runoff is over the boil volume

Step Name	Length	Target Temp	Water Amount	Water Temp
Saccharification	60 min.	155.0 °F	5.39 gal.	168.6 °F
Total	1 hour		5.39 gal.

Type

all-grain

OG

1.079

style
1.072 - 1.112

FG

1.020

style
1.016 - 1.024

Color

14 SRM

style
6 - 25

IBU

21

style
16 - 26

ABV

7.7%

style
7 - 10

Cal.

263

per 12oz.