BrewBlog: Steatopygous Doppelbock
Specifics
General Information
Method: All Grain
Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Reference
Hops
1.75 ounces
Hallertauer
4.00% @ 60 minutes
Type: Aroma
Use: Boil
7 AAUs
0.58 ounces
Hallertauer
4.00% @ 30 minutes
Type: Aroma
Use: Boil
2.3 AAUs
2.33 ounces Total Hop Weight 9.3 AAUs
Boil
Total Boil Time: 105 minutes
Reference
Yeast
Name: German Bock Lager
Manufacturer: White Labs
Product ID: WLP833
Type: Lager
Flocculation: Medium
Attenuation: 73%
Temperature Range: 48–55°F
Amount: 2000 ml
Equipment Profile

Gigapants Brewing

Batch Size: 6 gallons Boil Volume: 10 gallons
Evaporation Rate: 9% per hour Mash Tun Dead Space: gallons
Efficiency: 73% Mash Tun Weight: pounds
Hop Utilization: 100% Mash Tun Volume: gallons
Loss: gallons Mash Tun Specific Heat:
Mash Profile

Single Infusion Mash, Medium Bodied Beer

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
Notes:

Mash profile for most well-modified malts.

Steps

# Name Type Time Temp. Description
1 Mash In Infusion 60 min. 154°F

Add 70% of mash water at 166° F / 74° C

2 Mash Out Infusion 10 min. 168°F

Add 30% of mash water at 197° F / 92° C

Special Procedures

This was a 2l starter on top of a large amount of yeast collected from my previous Munich Dunkel.

Fermentation
Primary: 21 days @ 50° F
Age: 28 days @ 42° F
Tasting Reviews
1 Review Submit a Review Refresh Page
45-50 = Outstanding 30-37 = Very Good 14-20 = Fair
38-44 = Excellent 21-29 = Good 00-13 = Problematic
Review by
Aroma: / 12
Appearance: / 3
Flavor: / 20
Mouthfeel: / 5
Overall Impression: / 10
Cumulative Score: 0 / 50 Problematic
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Awards & Competitions
Entry Name: Steatopygous Doppelbock
Competition: Colonial Cup
Date: Apr 14, 2012
Style: Doppelbock
Place: 2nd (Silver)
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