Dr. Pavlov's Salivator
Doppelbock

 

Type: Partial Mash

 Date: 12/20/2009

Batch Size: 5.00 gal

 Brewer: Larry
Boil Size: 6.41 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (7.5 gal) and Igloo Cooler (10 Gal)
Taste Rating(out of 50): 37.0 Brewhouse Efficiency: 60.00
Taste Notes: '10 NHC Entry 1st place 37 2nd round NHC 20
'10 IN. Brewer's Cup Entry 36.5
 

Ingredients

Amount Item Type % or IBU
2 lbs Amber Dry Extract (12.5 SRM) Dry Extract 12.85 %
6 lbs 4.0 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 40.17 %
5 lbs 8.0 oz Munich Malt (9.0 SRM) Grain 35.35 %
1 lbs 8.0 oz Vienna Malt (3.5 SRM) Grain 9.64 %
4.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 1.61 %
1.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 0.39 %
0.80 oz Northern Brewer [8.50 %] (60 min) Hops 20.2 IBU
0.20 oz Northern Brewer [8.50 %] (15 min) Hops 2.5 IBU
0.25 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs Saflager Pilsner (DCL Yeast #W-34/70) [Starter 52 ml] Yeast-Lager

 

Beer Profile

Est Original Gravity: 1.077 SG

 Measured Original Gravity: 1.077 SG
Est Final Gravity: 1.022 SG Measured Final Gravity: 1.020 SG
Estimated Alcohol by Vol: 7.25 % Actual Alcohol by Vol: 7.46 %
Bitterness: 22.7 IBU Calories: 353 cal/pint
Est Color: 12.8 SRM Color:
Color
 

Mash Profile
Mash Name: Decoction Mash, Single Total Grain Weight: 13.56 lb
Sparge Water: 1.51 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
 

Decoction Mash, Single
Step Time Name Description Step Temp
35 min Protein Rest Add 27.12 qt of water at 128.9 F 122.0 F
45 min Saccharification Decoct 11.99 qt of mash and boil it 155.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F

 
Mash Notes: Used in some authentic German styles. Attempt to draw decoction from the thickest portion of the mash. Profiles vary. Some traditional German mashes use a long acid rest at 40 deg C. Also some sources recommend the decoction amount be given a 15 minute saccharification rest at 158 F (70 C) before boiling it.

Carbonation and Storage
Carbonation Type: Kegged (Corn Sugar) Volumes of CO2: 2.4
Pressure/Weight: 1.1 oz Carbonation Used: -
Keg/Bottling Temperature: 35.0 F Age for: 28.0 days
Storage Temperature: 52.0 F  
 

Notes
250ml yeast/1 cup slurry
Diacetyl rest start 12/28/09 1.028
Transfered to 2ndry 1/6/10
Lagered @ 35deg
Bottled/kegged 1/17/10

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