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German Choco System

Description
This get's it's name from the color. It looks like liquid chocolate in a mug. After 2 months it hasn't developed the hint of chocolate I was trying for with the chocolate malt.

Details

Beer Style
5C Doppelbock (BJCP)
Brewing Method
Extract 
Brew Type
Ale 
Recipe Volume
5 gal 
Boil Volume
2.43 gal 
Boil Time
60 min 
Actual Extract
575.0 points
Anticipated OG
1.111 SG
Boil SG
1.228 SG (at start of boil)
Anticipated Color
37.5 SRM     
Estimated IBU
18.2 IBU
Estimated FG
1.027 SG
Estimated Alcohol
10.9 %abv
Fermentation
Primary 7 d, Secondary 5 d, and Lager 28 d

Style Compliance

5C Doppelbock
Original Gravity
1.072-1.112 SG
Final Gravity
1.016-1.024 SG
Alcohol
7.0-10.0 %abv
Bitterness
16.0-26.0 IBU
Color
6.0-25.0 SRM
 
OG
1.111 SG
FG
1.027 SG High
Alcohol
10.9 %abv High
Bitterness
18.2 IBU
Color
37.5 SRM High
Overall Compliance: 40.0%

Fermentables

Name Amount Color Potential % Grist
Northern Brewer Pilsen Malt Syrup 10 lbs 2.4 °L 36 ppg 64.5 %
Briess DME Dark 3 lbs 30.0 °L 43 ppg 19.4 %
Briess Dark Chocolate Malt 1 lbs 420.0 °L 33 ppg 6.5 %
Dingemans Munich 1 lbs 5.5 °L 37 ppg 6.5 %
Castle CaraVienne 0.5 lbs 21.0 °L 32 ppg 3.2 %
Totals 15.5 lbs 575.0 points 100%

Fermentables

Name: Northern Brewer Pilsen Malt Syrup
Amount: 10 lbs
Color: 2.4 °L
Potential: 36 ppg
% Grist64.5 %
Name: Briess DME Dark
Amount: 3 lbs
Color: 30.0 °L
Potential: 43 ppg
% Grist19.4 %
Name: Briess Dark Chocolate Malt
Amount: 1 lbs
Color: 420.0 °L
Potential: 33 ppg
% Grist6.5 %
Name: Dingemans Munich
Amount: 1 lbs
Color: 5.5 °L
Potential: 37 ppg
% Grist6.5 %
Name: Castle CaraVienne
Amount: 0.5 lbs
Color: 21.0 °L
Potential: 32 ppg
% Grist3.2 %
Totals
Amount: 15.5 lbs
Potential: 575.0 points
% Grist: 100%

Hops

Hop Amount IBU When Time
Hallertauer 3.00 oz @ 4.0 %AA (12.0 AAU) 15.6 (4.2 %) Boil 60 min
Willamette 1.00 oz @ 5.5 %AA (5.0 AAU) 2.6 (1.7 %) Boil 10 min
Totals 4.0 oz
Hop: Hallertauer
Amount: 3 oz
%AA: 4.0
When: Boil
Time: 60 min
Hop: Willamette
Amount: 1 oz
%AA: 5.5
When: Boil
Time: 10 min
Totals
Amount: 4.0 oz

Yeast

Name Attenuation When
Wyeast 1388 Belgian Strong Ale 76 % Primary
Name: Wyeast 1388 Belgian Strong Ale
Attenuation: 76 %
When: Primary
 
 
 
Recipe Source: Mike