Post by Larry B. on Dec 3, 2015 12:25:31 GMT -5
Dr. Pavlov's Salivator
Doppelbock (5 C)
Taste Notes: '10 NHC Entry 1st place
Type: Partial Mash
Batch Size: 5.0 gal
Boil Size: 6.4 gal
Boil Time: 60 min
End of Boil Vol: 5.7 gal
Final Bottling Vol: 5.0 gal
Date: 20 Dec 2009
Brewer: Larry
Equipment: Brew Pot (7.5 gal) and Igloo Cooler (10 Gal)
Efficiency: 60.00 %
Est Mash Efficiency: 67.7 %
Taste Rating: 37.0
Ingredients
6 lbs 4.0 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 1 40.2 %
5 lbs 8.0 oz Munich Malt (9.0 SRM) Grain 2 35.3 %
1 lbs 8.0 oz Vienna Malt (3.5 SRM) Grain 3 9.6 %
4.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4 1.6 %
1.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 5 0.4 %
2 lbs Amber Dry Extract (12.5 SRM) Dry Extract 6 12.9 %
0.8 oz Northern Brewer [8.50 %] - Boil 60.0 min Hop 7 20.2 IBUs
0.2 oz Northern Brewer [8.50 %] - Boil 15.0 min Hop 8 2.5 IBUs
0.25 tsp Irish Moss (Boil 10.0 mins)
1.0 pkg Saflager Pilsner (DCL Yeast #W-34/70)
Gravity, Alcohol Content and Color
Est Original Gravity: 1.077 SG
Est Final Gravity: 1.023 SG
Estimated Alcohol by Vol: 7.2 %
Bitterness: 22.7 IBUs
Est Color: 12.0 SRM
Measured Original Gravity: 1.077 SG
Measured Final Gravity: 1.020 SG
Actual Alcohol by Vol: 7.5 %
Calories: 265.0 kcal/12oz
Mash Profile
Mash Name: Decoction Mash, Single
Sparge Water: 1.5 gal
Sparge Temperature: 168.0 F
Total Grain Weight: 15 lbs 9.0 oz
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Mash PH: 5.20
Mash Steps
Protein Rest Add 27.1 qt of water at 128.9 F 122.0 F 35 min
Saccharification Decoct 12.0 qt of mash and boil it 155.0 F 45 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min
Sparge: Fly sparge with 1.5 gal water at 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.