Sam Adams Single Bock

[Civilian]

Double Bock BC​

I modified this recipe (- 2 lbs. of 2 row + .5 oz. chocolate malt) from Beer Captured as the software said the original recipe's starting gravity was going to be .02 over. However I only hit 1.061 to start so the book recipe would hit the correct numbers. Not sure where the numbers weren't adding up? This is my first lager (chart at bottom), and I am thinking of brewing the full recipe and dumping it on the yeast when I bottle. overall can't wait to try it. Ispindel temp is off as it is at 50 with second thermometer.
Created: Friday May 30th 2025

Civilian
Method: All GrainStyle: DoppelbockBoil Time: 60 minBatch Size: 5 gallons (fermentor volume)Pre Boil Size: 6.8 gallonsPost Boil Size: 5.5 gallonsPre Boil Gravity: 1.063 (recipe based estimate)Post Boil Gravity: 1.084 (recipe based estimate)Efficiency: 78% (brew house)Hop Utilization: 96%Calories: 280 calories (Per 12oz)Carbs: 28.7 g (Per 12oz)

Original Gravity:
1.084
Final Gravity:
1.021
ABV (standard):
8.3%
IBU (tinseth):
20.4
SRM (morey):
15.3


Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
235 oz / $ 0.00
12 lb	Rahr - Standard 2-Row		36.8	1.8	81.7%
14 oz	Great Western - Crystal 60		30	60	6%
8 oz	Great Western - American Munich		35.4	7.94	3.4%
5 oz	Briess - Caramel Munich 60L		35.4	60	2.1%
2 oz	Weyermann - Chocolate Wheat		34.8	415	0.9%
14 oz	Maltodextrin - (late boil kettle addition)		39	0	6%

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
88.35 g / $ 0.00
1 oz	Tettnanger		Leaf/Whole	2.3	Boil	60 min	6.78	32.1%
53 g	Artisan - Hallertau Mittelfruh		Leaf/Whole	2.3	Boil	60 min	12.67	60%
3.50 g	Artisan - Saaz (US)		Pellet	2.5	Boil	15 min	0.5	4%
3.50 g	Artisan - Hallertau Mittelfruh		Leaf/Whole	2.3	Boil	15 min	0.42	4%

Yeast

Fermentis - Saflager - German Lager Yeast W-34/70
Amount: 11.50 Grams Cost: Attenuation (avg): 83% Flocculation: High Optimum Temp: 48 - 72 °F Starter: No Fermentation Temp: 50 °F Pitch Rate: 0.5 (M cells / ml / ° P) 191 B cells required

 

[AlexKay]

That’s still in the fermenter, right?

 

[dmtaylor]

That’s still in the fermenter, right?

I agree. I hope it is still fermenting. W-34/70 can eat more sugars than this, although it will benefit from warming it up now, and the maltodextrin is going to guarantee high FG of about 1.021.

Warm it up to help the yeast finish and to clean up any sulfur or diacetyl.

You expected 78% efficiency with a >1.080 beer. That is a mistake. It is nearly impossible to get this efficiency with such a high gravity beer unless you plan ahead to collect extra wort (many extra gallons) and plan to boil for 3 hours or more. Otherwise, your efficiency can be expected to be closer to 50% with high gravity beers. That is where the numbers don't add up.

 

[Civilian]

After posting this i bumped it up to 52. Its down to 1.022 now