BrewerMikey
Active Member
- Joined
- Mar 27, 2013
- Messages
- 38
- Reaction score
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I am a brewer in Taiwan and just made my first Dopple Bock recipe. It may be warm and humid here in Asia but if you've got a Frig here you can do almost anything.
Estimated OG: 1.080 SG
Estimated Color: 37.0 EBC
Estimated IBU: 21.6 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 70.0 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type %/IBU
7 lbs Munich (BestMälz) (15.0 EBC) 44.0 %
6.4 kg Pilsen (BestMälz) (3.5 EBC) 40.0 %
2.1 lbs Munich Dark (BestMälz) (25.0 EBC) 13.0 %
0.33 lbs Caramel Extra Dark (BestMälz) (120.0 EBC) 2.0 %
0.17 lbs Chocolate Malt (1000.0 EBC) 1.1 %
1 oz Hallertauer [4.80 %] - Boil 60.0 min 17.5 IBUs
.35 oz Hallertauer [4.80 %] - Boil 25.0 min 4.1 IBUs
1.00 tsp Yeast Nutrient (Boil 10.0 mins)
2 pkg Saflager W-34/70
Mash Schedule: Temperature Mash, 2 Step, Full Body
Total Grain Weight: 16 lbs
----------------------------
Name Description Step Temperat Step Time
Protein Rest Add 3.85 gal of water at 142 F 131 F 20 min
Saccharification Add 2 gal of water at Boiling 154.5 F 45 min
Mash Out Heat to 168 F over 10 min 168 F 10 min
Batch Sparge at 168 F
Pitched @ 50 F on 11/8/2014
11/15 gravity @ 1.029
11/19 gravity @ 1.022
There is no aroma of Diacetyl and the taste is Malty and sweet. Should I ramp up a few degrees, go to secondary or let it sit on the cake a few more days. Also I want to lager in bottles rather in a secondary.
Estimated OG: 1.080 SG
Estimated Color: 37.0 EBC
Estimated IBU: 21.6 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 70.0 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type %/IBU
7 lbs Munich (BestMälz) (15.0 EBC) 44.0 %
6.4 kg Pilsen (BestMälz) (3.5 EBC) 40.0 %
2.1 lbs Munich Dark (BestMälz) (25.0 EBC) 13.0 %
0.33 lbs Caramel Extra Dark (BestMälz) (120.0 EBC) 2.0 %
0.17 lbs Chocolate Malt (1000.0 EBC) 1.1 %
1 oz Hallertauer [4.80 %] - Boil 60.0 min 17.5 IBUs
.35 oz Hallertauer [4.80 %] - Boil 25.0 min 4.1 IBUs
1.00 tsp Yeast Nutrient (Boil 10.0 mins)
2 pkg Saflager W-34/70
Mash Schedule: Temperature Mash, 2 Step, Full Body
Total Grain Weight: 16 lbs
----------------------------
Name Description Step Temperat Step Time
Protein Rest Add 3.85 gal of water at 142 F 131 F 20 min
Saccharification Add 2 gal of water at Boiling 154.5 F 45 min
Mash Out Heat to 168 F over 10 min 168 F 10 min
Batch Sparge at 168 F
Pitched @ 50 F on 11/8/2014
11/15 gravity @ 1.029
11/19 gravity @ 1.022
There is no aroma of Diacetyl and the taste is Malty and sweet. Should I ramp up a few degrees, go to secondary or let it sit on the cake a few more days. Also I want to lager in bottles rather in a secondary.
