Recipe: Jamieson Doppelbock
Style: 5C. DoppelbockDescription:
Wort brewed at Jameisons brewery and taken away to ferment.
Was mashed at 67C
Water treatment
24gms of citric acid
500gms Calcium Sulfate
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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
Color [SRM(EBC)]: 15.97 (31.45)
BU:GU ratio: 0.345
Balance: 0.716
Balance <1 sweeter malty beer, >1 more bitter beer, =1 balanced beer.
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Fermentables:Weight [gms(lbs)] Type Gravity [SG] Weight %
229000.02 (504.86) Ale Malt (Barrett Burston) 1.043 66.57%
10000.05 (22.05) Caramunich Type 2 Malt (Weyermann) 1.002 2.91%
60000.10 (132.28) Malt Extract - Light 1.019 17.44%
20000.01 (44.09) Munich I Malt (Weyermann) 1.004 5.81%
20000.01 (44.09) Munich II Malt (Weyermann) 1.004 5.81%
5000.00 (11.02) Wheat Chocolate Malt (Weyermann) 1.001 1.45%
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Hops:Hop Utilisation Method: Tinseth
Weight [gms(lbs)] Type AA% IBU IBU% Time[Mins]
2985.15 (105.30) Tettnang 4.50% 22.80 92.68% 90.00
416.27 (14.68) Tettnang 4.50% 1.80 7.32% 20.00
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Yeast:Type Atten % Min temp [C(F)] Max temp [C(F)]
Bavarian Lager - Wyeast 2206 75.00% 8.00 (46.40) 14.00 (57.20)
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