Closing in on batch #100

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Closing in on batch #100

Post by Brewtime » Mon Jan 04, 2016 7:16 am

I am closing in on my 100th batch of beer (that I have record of brewing) I was thinking of doing a Doppelbock. I am going to do 10 gallons and split the batch 5 gallons regular and 5 gallons maybe a bourbon barrel aged Doppelbock. any tips on brewing a good Doppelbock. I am not going to do a decoction mash since my system is a e-HERMS setup. any one have a solid recipe.

Work Hard, Rock Hard, Eat Hard, Sleep Hard, Grow Big, Wear Glasses if you need 'em "Web Wilder"

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Re: Closing in on batch #100

Post by rplace » Mon Jan 04, 2016 7:54 am

Can't remember but I think this one of mine did well in the comps I entered it in. NOTE that it is an 8 gallon batch. I don't recall what I based the recipe off of. I don't have Brewing Classic Styles handy but that would probably be a safe bet for how I started this one off...then adjusted whatever I had on hand. Yeast is not noted, I either got some of what DuClaw had on hand or used YEAST STRAIN: 2206 Bavarian Lager


BJCP Style and Style Guidelines
05-C Bock, Doppelbock

Recipe Specifics
Batch Size (Gal): 8.00 Wort Size (Gal): 8.00
Total Grain (Lbs): 28.83
Anticipated OG: 1.090 Plato: 21.63
Anticipated SRM: 20.4
Anticipated IBU: 27.4
Brewhouse Efficiency: 70 %
Wort Boil Time: 120 Minutes

Pre-Boil Amounts
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 11.43 Gal
Pre-Boil Gravity: 1.063 SG 15.49 Plato

Formulas Used
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager


% Amount Name Origin Potential SRM
34.7 10.00 lbs. Munich Malt Dark France 1.035 10
34.7 10.00 lbs. Munich Malt Light France 1.035 7
20.8 6.00 lbs. Pilsen (2 Row) France 1.039 2
3.5 1.00 lbs. Aromatic Malt Belgium 1.036 25
1.1 0.33 lbs. Pale Chocolate Malt Great Britain 1.033 200
5.2 1.50 lbs. CaraMunich 60 France 1.034 60

Potential represented as SG per pound per gallon.


Amount Name Form Alpha IBU Boil Time
3.00 oz. Hallertauer Whole 3.60 25.2 60 min.
0.33 oz. Hallertauer Organic Whole 8.60 2.2 20 min.

Mash Schedule

Mash Name:

Total Grain Lbs: 28.83
Total Water Qts: 37.48 - Before Additional Infusions
Total Water Gal: 9.37 - Before Additional Infusions

Tun Thermal Mass: 0.00
Grain Temp: 70.00 F

Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
Sacrest 5 30 156 156 Infuse 169 37.48 1.30

Total Water Qts: 37.48 - After Additional Infusions
Total Water Gal: 9.37 - After Additional Infusions
Total Mash Volume Gal: 11.68 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.

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Re: Closing in on batch #100

Post by Denny » Mon Jan 04, 2016 10:15 am

Congrats on 100! I'm at 493 and trying to figure out what to do for 500.
Life begins at 60....1.060, that is!

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Re: Closing in on batch #100

Post by CA_Mouse » Mon Jan 04, 2016 10:48 pm

I'm closing in on 150. Of course that isn't all beer, Mead, ciders and beer. Confession time too.... My first batch was 1 gallon of hard cider back in late 1984! ;-)
That which does not kill us makes us stronger. - Friedrich Nietzsche

Primary: Hopping Dead
Secondary: Mead - Cinnamon; Boysenberry; Blackberry; Tart Cherry
Barrel #2: American Barleywine
Secondary: Dark Cherry Sour '13
Secondary: Pom-Cran Sour '13
Keg #1: Bourbon Barrel Oatmeal Stout
Keg #2: Cascade Pale Ale
Keg #3: Berliner Weiss
Keg #4: Cascade Pale Ale
Keg #5: Irish Red
Keg #6: Tart Walking IPA
Keg #7: Dad's Apple Cider
Bottled: Robin's Root Beer

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