Style: 5C. Doppelbock
Description:
Wort brewed at Jameisons brewery and taken away to ferment.
Was mashed at 67C
Water treatment
24gms of citric acid
500gms Calcium Sulfate
| Target Volume [ltr (gal)]: 1200.00 (317.01) |
Alcohol By Volume: 7.17% |
| Estimated Original Gravity[SG]: | 1.071 |
Estimated Final Gravity[SG]: | 1.018 |
| Estimated Attenuation: | 75.00% |
Estimated Mash Efficiency: | 75.00% |
| Bitterness [IBU]: 24.60 |
Colour [SRM(EBC)]: 15.97 (31.45) |
| Balance: 0.716 |
BU:GU ratio: 0.345 |
Fermentables
| Type |
Gravity [SG] |
Gravity(%) |
Weight [gms (lbs)] |
Weight(%) |
| Ale Malt (Barrett Burston) |
1.043 |
60.33% |
229000.02 (504.86) |
66.57% |
| Caramunich Type 2 Malt (Weyermann) |
1.002 |
2.40% |
10000.05 (22.05) |
2.91% |
| Malt Extract - Light |
1.019 |
25.94% |
60000.10 (132.28) |
17.44% |
| Munich I Malt (Weyermann) |
1.004 |
5.13% |
20000.01 (44.09) |
5.81% |
| Munich II Malt (Weyermann) |
1.004 |
5.13% |
20000.01 (44.09) |
5.81% |
| Wheat Chocolate Malt (Weyermann) |
1.001 |
1.06% |
5000.00 (11.02) |
1.45% |
Hops
Hop Utilisation Method: Tinseth
| Type |
AA(%) |
IBU |
IBU(%) |
Weight [gms (oz)] |
Time(minutes) |
| Tettnang |
4.50% |
22.80 |
92.68% |
2985.15 (105.30) |
90.00 |
| Tettnang |
4.50% |
1.80 |
7.32% |
416.27 (14.68) |
20.00 |
Yeast
| Type |
Flocculation |
Attenuation |
Min Temp[C (F)] |
Max Temp[C (F)] |
Alcohol Tolerance |
| Bavarian Lager - Wyeast 2206 |
medium-high |
75.00% |
8.00 (46.40) |
14.00 (57.20) |
9% ABV |
