Doppelbock Recipe - Dobbelbock Juleol

Recipe Info

Recipe Image

Dobbelbock Juleol

by on
All Grain
50 Liter(s)
62 Liter(s)
90 min
80%
Mash additions: 5g CaSO4, 7.5g CaCl2, 5g CaCO3, 10g NaHCO3 Sparge water additions: 4g CaSO4, 6g CaCl2 Boil: Whirlfloc 15 min

Fermentables

49% - Munich - Light 10L - US
8.7
35
10
Mash
42% - Pilsner - DE
7.5
38
1
Mash
4% - CaraMunich - BE
0.75
34
56
Mash
3% - Special B - BE
0.55
30
180
Mash
1% - Caramel/Crystal 120 - US
0.2
35
120
Mash

Hops

Magnum
50
Pellet
Boil
60 min(s)
12
22.2

Yeast

Fermentis Saflager W-34/70
75%

Other Stuff

No other stuff in this recipe

Mash Steps

Saccharification Rest
Direct Heat
66
60 min
Dextrinization Rest
Direct Heat
72
30 min
Mash-Out
Direct Heat
78
10 min

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Dobbelbock Juleol
Doppelbock
  • 50.00 Gallons Liters Batch Size
  • 62.00 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.085 OG
  • 1.021 FG
  • 22.2 IBU (tinseth) Bitterness
  • 0.26 BG:GU
  • 20.1° SRM Color
  • 80% Efficiency
  • 8.2% ABV Alcohol
  • 296 per 12oz Calories
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