After our clubs brew meet, I was asked to post the recipe of my Doppelbock/Eisbock.
Boil Size: 57.04 l
Post Boil Volume: 51.04 l
Batch Size (fermenter): 48.00 l
Bottling Volume: 43.00 l
Estimated OG: 1.091 SG
Estimated Color: 35.3 EBC
Estimated IBU: 22.6 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 76.6 %
Boil Time: 90 Minutes
Amt...........Name..............................................................Type......%/IBU
11.00 kg....Bohemien Pilsner (Weyermann) (3.3 EBC)....Grain.....48.0 %
4.00 kg......Munich I (Weyermann) (14.0 EBC).................Grain.....21.3 %
2.40 kg......Munich II (Weyermann) (16.7 EBC)................Grain.....12.8 %
1.00 kg......Special B (Dingemans) (290.6 EBC)..............Grain.......5.3 %
0.34 kg......Aromatic Malt (Simpsons) (30.0 EBC)............Grain.......1.8 %
30.00 g......Magnum [14.00 %] - Boil 90.0 min..................Hop.......18.0 IBUs
20.00 g......Perle [7.50 %] - Boil 30.0 min..........................Hop.........4.6 IBUs
4.0 pkg......Saflager Lager (DCL/Fermentis #W-34/70).....Yeast
I ended up with OG: 1.089 and ABV: 9.3%
I put the 4 packs of yeast in with the first cube (~25L), then after ~12 hours, added the second cube.
Once fermented and lagered for 2 months, I pulled off one keg and froze the remainder.
Ended up with 19L Doppelbock and 15L Eisbock.
Boil Size: 57.04 l
Post Boil Volume: 51.04 l
Batch Size (fermenter): 48.00 l
Bottling Volume: 43.00 l
Estimated OG: 1.091 SG
Estimated Color: 35.3 EBC
Estimated IBU: 22.6 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 76.6 %
Boil Time: 90 Minutes
Amt...........Name..............................................................Type......%/IBU
11.00 kg....Bohemien Pilsner (Weyermann) (3.3 EBC)....Grain.....48.0 %
4.00 kg......Munich I (Weyermann) (14.0 EBC).................Grain.....21.3 %
2.40 kg......Munich II (Weyermann) (16.7 EBC)................Grain.....12.8 %
1.00 kg......Special B (Dingemans) (290.6 EBC)..............Grain.......5.3 %
0.34 kg......Aromatic Malt (Simpsons) (30.0 EBC)............Grain.......1.8 %
30.00 g......Magnum [14.00 %] - Boil 90.0 min..................Hop.......18.0 IBUs
20.00 g......Perle [7.50 %] - Boil 30.0 min..........................Hop.........4.6 IBUs
4.0 pkg......Saflager Lager (DCL/Fermentis #W-34/70).....Yeast
I ended up with OG: 1.089 and ABV: 9.3%
I put the 4 packs of yeast in with the first cube (~25L), then after ~12 hours, added the second cube.
Once fermented and lagered for 2 months, I pulled off one keg and froze the remainder.
Ended up with 19L Doppelbock and 15L Eisbock.
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