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Mr. Maltinator System


Details

Beer Style
5C Doppelbock (BJCP)
Brewing Method
All grain 
Brew Type
Lager 
Recipe Efficiency
70%
Recipe Volume
5 gal 
Boil Volume
7 gal 
Boil Time
90 min 
Maximum Extract
763.7 points
Potential Extract
534.6 points (70% from recipe)
Anticipated OG
1.107 SG
Boil SG
1.076 SG (at start of boil)
Anticipated Color
23.4 SRM     
Estimated IBU
19.7 IBU
Estimated FG
1.027 SG
Estimated Alcohol
10.4 %abv
Mash
60 m @ 154.4 tempF

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
1.107 SG
FG
1.027 SG High
Alcohol
10.4 %abv High
Bitterness
19.7 IBU
Color
23.4 SRM
Overall Compliance: 60.0%

Fermentables

Name Amount Color Potential % Grist
Gambrinus Munich Light 14.5 lbs 10.0 °L 37 ppg 70.0 %
Gambrinus Pilsner Malt 4.1 lbs 1.5 °L 38 ppg 19.8 %
Briess Caramel 60L 2.1 lbs 60.0 °L 34 ppg 10.1 %
Totals 20.7 lbs 763.7 points 100%

Fermentables

Name: Gambrinus Munich Light
Amount: 14.5 lbs
Color: 10.0 °L
Potential: 37 ppg
% Grist70.0 %
Name: Gambrinus Pilsner Malt
Amount: 4.1 lbs
Color: 1.5 °L
Potential: 38 ppg
% Grist19.8 %
Name: Briess Caramel 60L
Amount: 2.1 lbs
Color: 60.0 °L
Potential: 34 ppg
% Grist10.1 %
Totals
Amount: 20.7 lbs
Potential: 763.7 points
% Grist: 100%

Hops

Hop Amount IBU When Time
Hallertauer 1.50 oz @ 4.0 %AA (6.0 AAU) 15.7 (24.4 %) Boil 60 min
Hallertauer 0.50 oz @ 4.0 %AA (2.0 AAU) 4.0 (18.7 %) Boil 30 min
Totals 2.0 oz
Hop: Hallertauer
Amount: 1.5 oz
%AA: 4.0
When: Boil
Time: 60 min
Hop: Hallertauer
Amount: 0.5 oz
%AA: 4.0
When: Boil
Time: 30 min
Totals
Amount: 2.0 oz

Yeast

Name Attenuation When
Wyeast 2206 Bavarian Lager 75 % Primary
Name: Wyeast 2206 Bavarian Lager
Attenuation: 75 %
When: Primary
 
 
 
Recipe Source: Brewing Classic Styles: Zainasheff, Jamil; Palmer, John J.