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Salvator Dopplebock Clone 2

From the BrewBlog of The Weiss Guys
Centennial, Colorado USA

Printed April 15, 2021
Specifics
Style: Doppelbock
Contributor: Nicholas Trandem
Yield: 5.5 gallons
Color (SRM/EBC): 9.9/19.5
Bitterness: 17.5 IBU (Tinseth)
BU/GU 0.23
Calories: 249 (12 ounces)
ABV: 7.5%
ABW: 5.8%
OG: 1.075
OG (Plato): 18.2° P
FG: 1.019
FG (Plato): 4.83° P
Real Extract: 7.25° P
App. Atten.: 73.5%
Real Atten.: 60.2%
General Information
Method: All Grain
Source: Link 1
Recipe
Grains
8.00 pounds German Light Munich Malt 48.8% of grist
7.50 pounds American Pale Malt (2-Row) 45.7% of grist
0.63 pounds German CaraMunich Malt II 3.8% of grist
0.25 pounds Belgian Aromatic Malt 1.5% of grist
0.03 pounds American Chocolate Malt 0.2% of grist
16.41 pounds Total Grain Weight 100% of grist
Adjuncts
0.38 pounds Malto-Dextrin  
Miscellaneous Ingredients (Non-Fermentable)
1tsp Irish Moss @ 15 minutes  
Hops
0.50 ounces Northern Brewer 8.5% Leaf @ 90 minutes
Type: Bittering
Use: Boil
4.3 AAUs
0.50 ounces Hallertauer Gold 4.5% Leaf @ 90 minutes
Type: Bittering
Use: Boil
2.3 AAUs
1.00 ounces Total Hop Weight 6.5 AAUs
Boil
Total Boil Time: 90 minutes
Yeast
Name: Southern German Lager
Manufacturer: White Labs
Product ID: WLP838
Type: Lager
Flocculation: High
Attenuation: 72%
Temperature Range: 50–55°F
Amount: 70 ml
Procedure

MASH SCHEDULE
Mash 90 min at 153

 

Malto Dextrin at 15min

Fermentation
Primary: 14 days @ 50° F
Secondary: 14 days @ 50° F
Lager: 90 days @ 34° 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: 5.5 ______
Str Water Temp: ______ ______
Mash Temp: ______ ______
Mash Time: ______ ______
Sp Water Amt: 7 ______
Sp Water Temp: ______ ______
Pre-Boil Grav: ______ ______
Pre-Boil Amt: 8 ______
Post-Boil Amt: 5.5 ______
Boil Time: 90 ______
O.G.: ______ ______
____________ ______ ______
____________ ______ ______
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