Recipe: Jamieson Doppelbock
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 |