Meisterbator Doppelbock
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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05-C Bock, Doppelbock
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Min OG:
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1.072
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Max OG:
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1.120
|
|
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Min IBU:
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16
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Max IBU:
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31
|
|
|
Min Clr:
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6
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Max Clr:
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25
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Color in SRM, Lovibond
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|
Batch Size (Gal):
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5.50
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Wort Size (Gal):
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5.50
|
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Total Grain (Lbs):
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18.90
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|
|
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Anticipated OG:
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1.096
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Plato:
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22.92
|
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Anticipated SRM:
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26.6
|
|
|
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Anticipated IBU:
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30.8
|
|
|
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Brewhouse Efficiency:
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77
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%
|
|
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Wort Boil Time:
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120
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Minutes
|
|
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Evaporation Rate:
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15.00
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Percent Per Hour
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|
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Pre-Boil Wort Size:
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7.86
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Gal
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|
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Pre-Boil Gravity:
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1.067
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SG
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16.44 Plato
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
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%
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Amount
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Name
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Origin
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Potential
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SRM
|
|
47.6
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9.00 lbs.
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Munich Malt
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Germany
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1.037
|
8
|
|
22.5
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4.25 lbs.
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Vienna Malt
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Germany
|
1.037
|
3
|
|
6.9
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1.30 lbs.
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Aromatic Malt
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Belgium
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1.036
|
25
|
|
5.3
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1.00 lbs.
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Biscuit Malt
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Great Britain
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1.035
|
22
|
|
4.2
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0.80 lbs.
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Cara-Pils Dextrine Malt
|
|
1.033
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2
|
|
4.0
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0.75 lbs.
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Crystal 120L
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America
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1.033
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120
|
|
4.2
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0.80 lbs.
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Crystal 60L
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America
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1.034
|
60
|
|
4.0
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0.75 lbs.
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Wheat Malt
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Germany
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1.039
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2
|
|
1.3
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0.25 lbs.
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Chocolate Malt
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America
|
1.029
|
350
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
|
|
1.00 oz.
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Perle
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Whole
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8.25
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27.3
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60 min
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|
0.75 oz.
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Hallertauer
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Whole
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4.20
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3.5
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20 min
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Amount
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Name
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Type
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Time
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|
1.00 Unit(s)
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Servomyces
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Fining
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10 Min.(boil)
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|
1.00 Unit(s)
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Whirlfloc tablets
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Other
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10 Min.(boil)
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WYeast 2206 Bavarian Lager
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Profile:
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Burton On Trent
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Profile known for:
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Strong Pale Ales
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Calcium(Ca):
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268.0 ppm
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|
Magnesium(Mg):
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62.0 ppm
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|
Sodium(Na):
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30.0 ppm
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Sulfate(SO4):
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638.0 ppm
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Chloride(Cl):
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36.0 ppm
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biCarbonate(HCO3):
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141.0 ppm
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pH:
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8.33
|
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Mash Name:
|
|
|
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Total Grain Lbs:
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18.90
|
|
|
Total Water Qts:
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23.16
|
Before Additional Infusions
|
|
Total Water Gal:
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5.79
|
Before Additional Infusions
|
|
Tun Thermal Mass:
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0.00
|
|
|
Grain Temp:
|
60.00 F
|
|
Step Name
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Step
Time
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Rest
Time
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Start
Temp
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Stop
Temp
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Heat
Type
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Infuse
Temp
|
Infuse
Amount
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Infuse
Ratio
|
|
sugar
|
70
|
5
|
156
|
156
|
Infuse
|
171
|
23.16
|
1.23
|
|
mashout
|
15
|
0
|
168
|
168
|
Direct
|
|
|
|
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Total Water Qts:
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23.16
|
After Additional Infusions
|
|
Total Water Gal:
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5.79
|
After Additional Infusions
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|
Total Mash Volume Gal:
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7.30
|
After Additional Infusions
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All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.
Won 1st Place Palmetto State Open 12/03-scored 37.25. Main judges comments were add some aromatic malt to recipe and that if aroma was higher, this beer would be stellar. I have now added the aromatic malt to the recipe and raised mash temp 2 degrees.
Scored 36 pts at carboy in raleigh 3-27-04.
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Generated with ProMash Brewing Software |