The sugar addition is only because I ended up with low efficiency due to brewing a big beer in the Brewzilla 35l. I don't recommend it if you know you can hit your numbers. I did it near the end of the boil as an adjustment. If you adjust, just raise the base malt. Overall I'm really happy with this brew and I'd do it again with only minor changes, if that.
Note that the water additions here are to modify Dartmouth water. I'll include the actual water profile used below so you can build your own if you so desire. It's a bit less bicarbonate and higher sulphate and calcium than actual Munich water, more like my Altbier profile. I read that Munich water kind of sucks and brewers there don't even really use it.
Recipe Specifications
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Boil Size: 25.0 L
Post Boil Volume: 23.0 L
Batch Size (fermenter): 21.5 L
Bottling Volume: 19.5 L
Measured OG: 1.083 SG
Measured OG: 1.018 SG
Measured ABV: 8.7%
Estimated Color: 26.7 SRM
Estimated IBU: 42.5 IBUs
Measured Efficiency: 59 %
Boil Time: 90 Minutes (only reason was to get closer to my numbers, 60 should be fine)
Water profile:
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Name: Munich, Germany Doppelbock
Ions:
Calcium: 60.00
Magnesium: 7.00
Sodium: 50.00
Sulfate: 80.00
Chloride: 60.00
Bicarbonate: 120.00
Ingredients:
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Amt Name Type # %/IBU Volume
30.7 L Munich, Germany Doppelbock Water 1 - -
3.10 g Baking Soda (Mash) Water Agent 2 - -
2.10 g Calcium Chloride (Mash) Water Agent 3 - -
2.00 g Epsom Salt (MgSO4) (Mash) Water Agent 4 - -
1.60 g Gypsum (Calcium Sulfate) (Mash) Water Agent 5 - -
1.40 g Chalk (Mash) Water Agent 6 - -
0.80 g Salt (Mash) Water Agent 7 - -
8500.0 g Munich Malt (CMC) (10.5 SRM) Grain 8 89.2 % 5.5 L
300.0 g Caramunich III (Weyermann) (71.0 SRM) Grain 9 3.1 % 0.2 L
175.0 g Melanoidin (Weyermann) (30.0 SRM) Grain 10 1.8 % 0.1 L
150.0 g Special B (Castle Malting) (152.3 SRM) Grain 11 1.6 % 0.1 L
100.0 g Carafa II (Weyermann) (415.0 SRM) Grain 12 1.0 % 0.1 L
40.0 g Mt. Hood [5.50 %] - First Wort 60.0 min Hop 13 21.1 IBUs -
12.0 g Warrior [13.00 %] - First Wort 60.0 min Hop 14 15.0 IBUs -
300.0 g Sugar, Table (Sucrose) [Boil] [Boil for 60 min]( Sugar 15 3.1 % 0.2 L
20.0 g Mt. Hood [5.50 %] - Boil 20.0 min Hop 16 6.4 IBUs -
0.28 tsp Irish Moss (Boil 10.0 mins) Fining 17 - -
3.00 g Diammonium Phosphate (DAP) (Primary) Other 18 - -
1.0 pkg Voss Kveik Slurry (Lallemand #- ) [50.28 ml] Yeast 19 - -
Mash Schedule: BIAB, Medium Body
Total Grain Weight: 9525.0 g
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Name Description Step Temperat Step Time
Saccharification Add 23.6 L of water at 75.5 C 67.0 C 120 min
Note: I removed 3 L of my strike water after the mineral additions and added it back to the beginning of the boil. There's not enough room in the Brewzilla for full volume mashes! Yep, I like to mash full volume, no sparge. Do it how you like.
Fermented at 30C.
. Plus it keeps the evaporation losses to nil. Sparging is a breeze also. Never needed rice hulls with overnight.
