Weisen Doppelbock
8.1% / 20.5 °P
Recipe by
Durul Güven
All Grain
Jet 30
68.9% efficiency
Batch Volume: 17 L
Boil Time: 60 min
Mash Water: 22.14 L
Sparge Water: 4.82 L
Total Water: 26.96 L
Boil Volume: 22.35 L
Pre-Boil Gravity: 1.072
Vitals
Original Gravity: 1.085
Final Gravity (Adv): 1.023
IBU (Tinseth): 17
BU/GU: 0.20
Color: 23.5 SRM
Mash
Temperature — 45 °C — 20 min
Decoction — 100 °C — 15 min
Temperature — 55 °C — 30 min
Decoction — 100 °C — 15 min
Temperature — 63 °C — 60 min
Decoction — 100 °C — 15 min
Temperature — 74 °C — 15 min
Malts (6.88 kg)
3.97 kg (55%) — Weyermann Wheat Malt, Pale — Grain — 2 SRM
2.13 kg (29.5%) — Weyermann Pilsner — Grain — 1.7 SRM
660 g (9.1%) — Weyermann Caramunich III — Grain — 71 SRM
120 g (1.7%) — Weyermann Carafa III — Grain — 525 SRM
Other (340 g)
340 g (4.7%) — Briess Rice Hulls — Adjunct — 0 SRM
Hops (9 g)
9 g (17 IBU) — Hallertau Taurus 14.8% — First Wort
Miscs
0.661 g — Baking Soda (NaHCO3) — Mash
2.739 g — Calcium Chloride (CaCl2) — Mash
0.567 g — Chalk (CaCO3) — Mash
2.172 g — Epsom Salt (MgSO4) — Mash
2.172 g — Gypsum (CaSO4) — Mash
0.567 g — Slaked Lime (Ca(OH)2) — Mash
Yeast
1.1 pkg — White Labs WLP351 Bavarian Weizen Yeast 77%
Fermentation
Primary — 20 °C — 21 days
Carbonation: 2.4 CO2-vol
Water Profile
Ca2+
72Mg2+
15Na+
8Cl-
54SO42-
81HCO3-
Bu reçeteyi 2 kere yaptım toplam 35 lt 1082 OG