Doppelbock – All Grain

Statistics

General Info

Began mash at 12:30 PM - pitched yeast at 8:15 PM. Eight hour brew session. Triple decoction rules!

Improvised the grain bill due to a shortage of Munich and Pils malt in my stores.

 

Comments

Mash schedule by the numbers:

  • Acid Rest - 45 min at 102°F
  • Protein Rest - 60 min at 122°F
  • Saccharification - 15 min at 150°F
  • Saccharification - 15 min at 160°F
  • Sparge - 20 min at 170°F

Malts and Grains

Amount Malt/Grain %
6.50 pounds German Pilsen Malt (2-Row) 19.3%
13.00 pounds German Light Munich Malt 38.5%
4.00 pounds German CaraMunich Malt II 11.9%
0.25 pounds German Acidulated (Sauer) Malt 0.7%
0.50 pounds British Pale Chocolate 1.5%
4.00 pounds American Vienna Malt 11.9%
5.50 pounds American Pale Malt (2-Row) 16.3%
33.75 pounds Total Grain Weight 100%

Hops

Amount Hop Time AA
1.00 ounces Magnum 60 min 12.5%
0.50 ounces Willamette 30 min 4.4%
1.50 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Amount
Octoberfest Lager Wyeast 2633 3000 ml

Equipment Profile 12.5 Gallon/48 Liter Kettle and 10 Gallon/38 Liter Cooler Mash Tun

Mash Profile Triple Decoction

Notes:

Authentic German methodology.

Mash Steps

# Name Time Temp. Description
1 Acid Rest 45 min. 95°F

Add water at 97° F / 36° C

2 Protein Rest 60 min. 122°F

Decoct 25% of mash, rest for at least 10 minutes, and boil

3 Saccharification 15 min. 148°F

Decoct 30% of mash, rest for at least 10 minutes, and boil

4 Saccharification 15 min. 158°F

Decoct 30% of mash, rest for at least 10 minutes, and boil

5 Mash Out 10 min. 168°F

Heat to 168° F / 75° C for at least 10 minutes

Water Profile Denver, Colorado

Fermentation and Aging

Primary:
28 days @ 53° F
Secondary:
2 days @ 62° F
Lager:
70 days @ 32° F

Illudium Q-36 Explosive Space Modulator

Date Brewed: __________________________________
Brewer/Assistant: __________________________________



Brew Day Data

  Target Actual Notes
Str Water Amt: 11.2                                                                                                                 
Str Water Temp:      
Mash Temp:      
Mash Time:      
Sp Water Amt: 8.7    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 12.2    
Post-Boil Amt: 10    
Boil Time: 90    
O.G.:      
Mash PH:      
Boil PH: