Brew Date
August 16, 2026
Tap Date
December 25, 2026
Attenuation
78.4% apparent
64.3% real
Fermentables
Carafa Special III
Weyermann0.25 lbs|0.7%
Hops
2.00 oz
Magnum 12.5%
90 min Boil
3.00 oz
Hallertauer Mittelfrueh 2.4%
15 min Boil
Non-Fermentables
3.50 g
Amylase Enzyme Other
Mash
4.50 g
Calcium Chloride (CaCl2) Water Agent
Mash
1.40 g
Epsom Salt (MgSO4) Water Agent
Mash
1.40 g
Gypsum (CaSO4) Water Agent
Mash
5.00 ml
Lactic Acid Water Agent
Mash
2.00 g
Calcium Chloride (CaCl2) Water Agent
Sparge
0.60 g
Epsom Salt (MgSO4) Water Agent
Sparge
0.60 g
Gypsum (CaSO4) Water Agent
Sparge
2.00 ml
Lactic Acid Water Agent
Sparge
Yeasts
264 ml
Octoberfest/Marzen LagerWLP820
White Labs
Equipment ProfileGeoff's Electric Equipment
Evaporation Rate
8.22%per hour
Trub Chiller Loss
0.26gal
Mash Profile Decoction, Double - Well Modified Malts - Batch Sparge
Mash Steps
Step 1
Low Saccharification35 min
132°F
Step 2
Mid-Saccharification20 min
148°F
Step 3
High Saccharification20 min
158°F
Fermentation and Aging
General Info
Nearly 16 years between Doppelbock brews. This one is a completely reimaingined receipe.
Pitch on to Oktoberfest yeast cake. 1/2 of batch will become an Eisbock.
Efficiently was abysmal even with a double decoction. ~63% - which translated into missing OG by 12 points. Added ~3 lbs. of Munton's Extra Light DME to bring OG to close to predicted.
Fermentation was sloooooooooow but absolutely steady. Seemed to be lagging a bit at the 1.024 mark, so I bumped up the temp to ~56ºF for about a week to reinvigorate things and to clean up some diacetyl. Pulled a sample and tasted at 1.019 - clean, full-bodied, sweet finish but not cloying. Just what I'm looking for -- began the gradual cold crash. FG at 1.018.
