Suter BrewBlog > BrewBlogs > KP’s Notabock [Doppelbock]

KP’s Notabock

Specifics

Style:

Category:	Bock
Number:	05C

A very strong and rich lager. A bigger version of either a traditional bock or a helles bock.

Commercial Examples: Paulaner Salvator, Ayinger Celebrator, Weihenstephaner Korbinian, Andechser Doppelbock Dunkel, Spaten Optimator, Tucher Bajuvator, Weltenburger Kloster Asam-Bock, Capital Autumnal Fire, EKU 28, Eggenberg Urbock 23º, Bell’s Consecrator, Moretti La Rossa, Samuel Adams Double Bock.

Brew Date:

March 06, 2010

Tap Date:

April 16, 2010

Yield:

5.5 gallons

Bitterness:

28.1 IBU (Daniels)

BU/GU

0.47

Calories:

200 (12 ounces)

Conditioning:

Keg

ABV:

5.6%

ABW:

4.4%

Batch No:	2010-01
OG:	1.060
OG (Plato):	14.74° P
Target OG:	1.072
FG:	1.018
FG (Plato):	4.58° P
Target FG:	1.018
Real Extract:	6.42° P
App. Atten.:	68.9%
Real Atten.:	56.5%
Status:	Conditioning

General Information

Method:	All Grain
Cost:	38.70

Grain Bill:

Dingeman's Belgian Munch Malt - 6.5L - 10 lbs
Dingeman's Belgian Pilsen Malt - 1.7L Kiln 3 - 3 lbs
Munton's British Pale Ale Malt - 1.8-2.2L - 1 lbs
Briess American 2-row Crystal Malt - 120L - 1lbs
Munton's British 2-row Chocolate Malt - 438L - 0.21 lbs

Comments

This is a special brew that I did from memory and approximate substitution in trying to create a doppelbock that I made a long time ago. It will not be exact as I made some changes in the grain bill to make for a full body, rich flavor which will be slightly less aggressive(lighter) than the last one. This brew will be tapped on the opening ceremonies of NOTACON 7 at the Wyndham!

This is a special brew that I did from memory and approximate substitution in trying to create a doppelbock that I made a long time ago. It will not be exact as I made some changes in the grain bill to make for a full body, rich flavor which will be slightly less aggressive(lighter) than the last one. This brew will be tapped on the opening ceremonies of NOTACON 7 at the Wyndham!

Recipe

Scale This Recipe
Enter desired final yield (volume):		gallons

Grains

10.00 pounds

Belgian Munich Malt

Color (L):	3 °L
Info/Use:	Used to increase malt aroma and body with slightly more color.

65.7% of grist

3.00 pounds

Belgian Plisen Malt

Color (L):	1.5 °L
Info/Use:	Light color, malty flavor. For pilsners, dubbels, tripels, whites and specialty ales.

19.7% of grist

1.00 pounds

British Pale Ale Malt

Color (L):	2.2 °L
Info/Use:	Moderate malt flavor. Used to produce traditional English and Scottish style ales.

6.6% of grist

1.00 pounds

Crystal Malt 120L

Color (L):	120 °L
Info/Use:	Pronounced caramel flavor and a red color. For stouts, porters and black beers.

6.6% of grist

0.21 pounds

British Chocolate Malt

Color (L):	395-475 °L
Info/Use:	Nutty, toasted flavor, brown color. Use as a specialty grain in brown ales, porters, stouts and bocks.

1.4% of grist

15.21 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	5.5 gallons
Evaporation Rate:	0.67 gallons per hour
Boil Time:	65 minutes
Runoff Volume Needed:	6.5 gallons	5.5 gallons (final boil volume) ÷ 0.96 (cooling) + 0.7 gallons (boil evaporation)
Grain Amount:	15.2 pounds
Grain Absorbtion:	3.2 gallons
Total Water Needed:	9.9 gallons	6.5 gallons (runoff) + 3.2 gallons (grain absorbtion) + 0.25 gallons (equip. loss)
Mash Water Needed:	5.1 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	4.9 gallons	9.9 gallons (total water) – 5.1 gallons (mash water)

)

100% of grist

Miscellaneous Ingredients (Non-Fermentable)

1.5 tsp

Irish Moss @ 5 minutes

Hops

0.50 ounces

Saaz

Region:	Czechoslovakia, United States
AAU Range:	2 - 2%
Notes:	Delicate, mild, floral aroma. Czech varietey is considered a noble hop.
Typical Use:	Aroma, finishing.
Substitution:	Tettnang
Example:	Plisner, Lager, Wheat; Pilsener Urquell; Bohemian style lagers

2.8% Pellets @ 60 minutes
Type: Bittering
Use: First Wort

1.4 AAUs

1.00 ounces

Hallertauer Hersbrucker

Region:	Germany
AAU Range:	2 - 5%
Notes:	Pleasant, spicy, mild, noble, earthy aroma.
Typical Use:	Aroma, finishing.
Substitution:	Hallertauer Mittelfrueh, Mt. Hood, Liberty, Crystal, NZ Hallertau Aroma
Example:	Lager, Pilsner, Bock, Wheat; Wheathook Wheaten Ale; German style lagers

3.8% Pellets @ 60 minutes
Type: Bittering
Use: Boil

3.8 AAUs

1.00 ounces

Saaz

Region:	Czechoslovakia, United States
AAU Range:	2 - 2%
Notes:	Delicate, mild, floral aroma. Czech varietey is considered a noble hop.
Typical Use:	Aroma, finishing.
Substitution:	Tettnang
Example:	Plisner, Lager, Wheat; Pilsener Urquell; Bohemian style lagers

2.8% Pellets @ 30 minutes
Type: Aroma
Use: Boil

2.8 AAUs

2.50 ounces

Total Hop Weight

8 AAUs

Boil

Total Boil Time:	65 minutes

Total Boil Time:

65 minutes

Yeast

Name:	Pilsen Lager
Manufacturer:	Wyeast
Product ID:	2007
Type:	Lager
Flocculation:	Medium
Attenuation:	73%
Temperature Range:	48–56°F
Amount:	50 ml

Equipment Profile

7 Gallon/26.5 Liter Kettle and 5 Gallon/19 Liter Cooler Mash Tun

Batch Size:	5.00 gallons	Boil Volume:	6.00 gallons
Evaporation Rate:	9.00% per hour	Mash Tun Dead Space:	0.25 gallons
Efficiency:	72%	Mash Tun Weight:	4.00 pounds
Hop Utilization:	100%	Mash Tun Volume:	5.00 gallons
Loss:	0.25 gallons	Mash Tun Specific Heat:	0.30 Cal/gram per °C

Mash

Mash Type:	Step
Grain Amt.	15.21 pounds

Grain Temp.	72° F
Tun Temp.	72° F
Sparge Amt.	5 gallons
Sparge Temp.	180° F
Equip. Adj.?	False

Step	Description	Temp.	Time
Protein Rest	Medium-length proteins for head retention and body.	130° F	30 min.
Saccharification Rest	Sugar extraction	153° F	60 min.

Water Profile

Source:

Cleveland, Ohio

Amount:

10 gallons

Procedure

Water Amounts

Target Final Boil Volume:	5.5 gallons
Evaporation Rate:	.5 gallons per hour
Boil Time:	60 minutes
Runoff Volume Needed:	6.23 gallons	5.5 gallons (final boil volume) ÷ 0.96 (cooling) + 0.5 gallons (boil evaporation)
Grain Amount:	15.21 pounds
Grain Absorbtion:	3.24 gallons
Total Water Needed:	10 gallons	6.23 gallons (runoff) + 3.24 gallons (grain absorbtion) + .53 gallons (equip. loss)
Mash Water Needed:	5.06 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	4.94 gallons	10 gallons (total water) – 5.06 gallons (mash water)

First Infusion: Protein Rest – 30 minutes

Grain Weight:	15.21 pounds
Grain Temperature:	72° F
Strike Water Amount:	3 gallons
Target Mash Temperature:	130° F
Equipment Loss:	6° F
Strike Water Temperature:	150.7° F (144.7° F less 6° F equipment loss adjustment)

Second Infusion: Saccrification – 60 minutes

Grain Weight:	15.21 pounds
Grain Temperature:	125° F
Strike Water Amount:	2 gallons
Target Mash Temperature:	153° F
Equipment Loss:	1° F
Strike Water Temperature:	164.6° F (163.6° F less 1° F equipment loss adjustment)

Lauter - 5 gallons @ 180° F

Fly sparge 5 gallons
Recycle first 3 gallons of runoff to settle grain bed.
Add 1 oz. Saaz hops to the brew kettle for final collection.
Leave hops in kettle for boil.

Boil

Bring wort to 212° F
Add 1 oz Hallertauer hops(bittering)
At 30 minutes, at .5 oz Saaz hops(aroma)
At 10 minutes, add wort chiller to sterilize
At 5 minutes, add 1.5tsp Irish Moss
At flame out, transfer to ice bath and run cold water through chiller.

Fermentation

Reduce wort temp to 72° F
Record OG
Step up propagator in 2 liter of wort for 24-48 hours @ 72° F
Cool primary wort to 50° F
After incubation, cool starter to approx. 50° F
Pitch into primary fermenter.
Transfer to secondary after fermentation is complete.

Special Procedures

Slow fermentation required a slightly longer primary. Gravities are still good.

Slow fermentation required a slightly longer primary. Gravities are still good.

Fermentation

Primary:	18 days @ 52° F
Lager:	21 days @ 35° F

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Brew Status

KP’s Notabock

Conditioning