Any thoughts anyone?
first attempt at this one . Any notes?Also, Would this be considered a Dunkles double bock? Is that a thing or is a double bock already implied to be a dark beer?
7.4% / 17.1 °P
Recipe by
J.c.
All Grain
73.3% efficiency
Batch Volume: 5 gal (Kettle)
Fermenter Volume: 4.54 gal
Boil Time: 90 min
Mash Water: 4.64 gal
Sparge Water: 3.1 gal @ 170 °F
Total Water: 7.74 gal
Boil Volume: 6.19 gal
Pre-Boil Gravity: 1.057
Vitals
Original Gravity: 1.070Final Gravity: 1.014
IBU (Tinseth): 26
BU/GU: 0.37
Color: 22.5 SRM
Mash
Strike Temp — 156 °F (to warm up cooler mash tun)beta — 149 °F — 35 min
alpha — 158 °F — 45 min
mash out — 168 °F — 10 min
Malts (12 lb 8 oz)
8 lb (64%) — Munich Malt — Grain — 7.2 °L — Mash — 90 min3 lb (24%) — Vienna Malt — Grain — 3.1 °L — Mash
1 lb 4 oz (10%) — Weyermann Caramunich III — Grain — 53 °L
4 oz (2%) — Weyermann Carafa I — Grain — 236.8 °L
Hops (1.8 oz)
0.6 oz (10 IBU) — Hallertauer 4.8% — Boil — 60 min0.6 oz (8 IBU) — Saaz 3.75% — Boil — 60 min
0.6 oz (7 IBU) — Hallertau 4.5% — Boil — 30 min
Miscs
2.2 g — Calcium Chloride (CaCl2) — Mash1.5 g — Chalk (CaCO3) — Mash
0.3 g — Epsom Salt (MgSO4) — Mash
2.3 g — Gypsum (CaSO4) — Mash
3 ml — Lactic Acid 88% — Mash
1.3 g — Magnesium Chloride (MgCl2) — Mash
0.4 g — Slaked Lime (Ca(OH)2) — Mash
Yeast
2 pkg — Lallemand (LalBrew) Diamond Lager 80%Fermentation
Primary — 50 °F — 10 PSI — 5 daysPrimary — 55.4 °F — 2 days
Primary — 62.6 °F — 1 days
Primary — 66.2 °F — 1 days
Cold Crash — 41 °F — 5 days
Carbonation: 2.5 CO2-vol
Water Profile
Ca2+ 67Mg2+ 6
Na+ 0
Cl- 52
SO42- 48
HCO3- 85