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Brewhouse
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Recipe
DobbelBock
The Brewfather recipe (targets, ingredients, and steps) used for batch #26. What was actually measured is logged on each batch.
Volumes
- Batch size
- 21.0 L
- Mash
- 20.9 L
- Sparge
- 13.3 L
- Total
- 34.2 L
- Boil
- 90 min
- Carbonation
- 1.9 vol
Targets
- Mash pH
- 5.3
- Boil pH
- -
- Recipe efficiency
- 83.0%
Process
- Betamash / 64 C / 45 min
- Alphamash / 69 C / 40 min
- Mashoutmash / 76 C / 15 min
- Primaryfermentation / 10 C / 14 days
- Primaryfermentation / 16 C / 3 days
Ingredients
Fermentables5 items
- 3.85 kgPilsner
- 0.95 kgMunich I
- 0.95 kgMunich II
- 0.65 kgExtra Light Dry Extract
- 0.2 kgCarafa Special IIISteep
Hops1 item
- 20 gHallertau MagnumBoil / 90 min
Water, salts & other additions8 items
- 1.67 gCalcium Chloride (CaCl2)Mash
- 0.45 gEpsom Salt (MgSO4)Mash
- 0.45 gGypsum (CaSO4)Mash
- 6 mlLactic AcidMash
- 0.94 gCalcium Chloride (CaCl2)Sparge
- 0.25 gEpsom Salt (MgSO4)Sparge
- 0.25 gGypsum (CaSO4)Sparge
- 1.09 mlLactic AcidSparge
Yeast1 item
- 7 pkgMangrove Jack's M76
Brewfather notes
Mash in Target mash temperature: 63°C Start recirculation. After 10–15 minutes: Measure mash pH. Target pH: 5.3–5.4 (room temperature). Adjust with additional lactic acid if required. Continue mash at 63°C. Single Decoction At 25–30 minutes into the beta rest: Pull 8 L of thick mash (mostly grain). Continue holding the main mash at 63°C. Decoction Pot Heat decoction to 70°C. Hold 10 minutes. Bring to a boil while stirring frequently. Boil 15–20 minutes. Return Decoction 45 minutes after dough-in: Slowly return the boiling decoction to the main mash while stirring. Target temperature: 68°C. Adjust with gentle heat if necessary. Hold 68°C for 45 minutes. Mashout Raise mash to 76°C. Add: 330 g Weyermann Carafa Special III Stir thoroughly. Hold 15 minutes. Vorlauf Recirculate for 10–15 minutes until wort runs clear. Proceed with sparging. Sparge water: 15.0 L at 80°C.