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KP’s Notabock

From the BrewBlog of Suter
North Olmsted, Ohio USA
Printed September 8, 2010
Specifics
Style: Doppelbock
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!
Recipe
Grains
10.00 pounds Belgian Munich Malt 65.7% of grist
3.00 pounds Belgian Plisen Malt 19.7% of grist
1.00 pounds British Pale Ale Malt 6.6% of grist
1.00 pounds Crystal Malt 120L 6.6% of grist
0.21 pounds British Chocolate Malt 1.4% of grist
15.21 pounds Total Grain Weight 100% of grist
Miscellaneous Ingredients (Non-Fermentable)
1.5 tsp Irish Moss @ 5 minutes  
Hops
0.50 ounces Saaz 2.8% Pellets @ 60 minutes
Type: Bittering
Use: First Wort 		1.4 AAUs
1.00 ounces Hallertauer Hersbrucker 3.8% Pellets @ 60 minutes
Type: Bittering
Use: Boil 		3.8 AAUs
1.00 ounces Saaz 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
Yeast
Name: Pilsen Lager
Manufacturer: Wyeast
Product ID: 2007
Type: Lager
Flocculation: Medium
Attenuation: 73%
Temperature Range: 48–56°F
Amount: 50 ml
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.
Fermentation
Primary: 18 days @ 52° F
Lager: 21 days @ 35° F
BJCP Style Info
Style: Doppelbock
O.G.: 1.072 - 1.096
F.G.: 1.016 - 1.024
ABV: 7.0 - 10.0%
Bitterness: 16 - 25 IBUs
Color: 6 - 25 SRM
Info:
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 Day Data
  Target Actual
Str Water Amt: 5.1 ______
Str Water Temp: ______ ______
Mash Temp: ______ ______
Mash Time: ______ ______
Sp Water Amt: 4.9 ______
Sp Water Temp: ______ ______
Pre-Boil Grav: ______ ______
Pre-Boil Amt: 6.5 ______
Post-Boil Amt: 5.5 ______
Boil Time: 65 ______
O.G.: ______ ______
____________ ______ ______
____________ ______ ______
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