I'm looking a t brewing a doppelbock to put over a 34/70 yeast cake that is working right now on a Marzen. What do y'all think of this recipe?
Doppelbock
8.7% / 19.1 °P
BrewHardware recirc 20G 6Gal batch
70.3% efficiency
Batch Volume: 6 gal
Boil Time: 120 min
Mash Water: 9.99 gal
Total Water: 9.99 gal
Boil Volume: 8.61 gal
Pre-Boil Gravity: 1.065
Vitals
Original Gravity: 1.079
Final Gravity: 1.013
IBU (Tinseth): 22
BU/GU: 0.28
Color: 17 SRM
Mash
Strike Temp — 150.6 °F
Beta Amlyase — 144 °F — 45 min
Alpha Amylase — 160 °F — 30 min
Mash Out — 170 °F — 15 min
Malts (17 lb 15 oz)
14 lb 8 oz (80.8%) — BestMalz Munich — Grain — 6.2 °L
2 lb (11.2%) — Weyermann Barke Pilsner — Grain — 1.9 °L
1 lb 4 oz (7%) — BestMalz Caramel Dark — Grain — 34.3 °L
3 oz (1.1%) — Briess Chocolate — Grain — 350 °L
Hops (2.5 oz)
2 oz (19 IBU) — Hallertauer Hersbrucker 4% — Boil — 60 min
0.5 oz (2 IBU) — Hallertauer Hersbrucker 4% — Boil — 15 min
Miscs
3 g — Baking Soda (NaHCO3) — Mash
5.3 g — Calcium Chloride (CaCl2) — Mash
1.3 g — Epsom Salt (MgSO4) — Mash
1.3 g — Gypsum (CaSO4) — Mash
Yeast
2 pkg — Fermentis W-34/70 Saflager Lager 83%
Fermentation
Primary — 50 °F — 5 days
Primary — 55.4 °F — 2 days
Primary — 62.6 °F — 1 days
Primary — 66.2 °F — 1 days
Cold Crash — 41 °F — 5 days
Carbonation: 2.4 CO2-vol
Water Profile
Ca2+
64
Mg2+
6
Na+
38
Cl-
77
SO42-
51
HCO3-
115
Doppelbock
8.7% / 19.1 °P
BrewHardware recirc 20G 6Gal batch
70.3% efficiency
Batch Volume: 6 gal
Boil Time: 120 min
Mash Water: 9.99 gal
Total Water: 9.99 gal
Boil Volume: 8.61 gal
Pre-Boil Gravity: 1.065
Vitals
Original Gravity: 1.079
Final Gravity: 1.013
IBU (Tinseth): 22
BU/GU: 0.28
Color: 17 SRM
Mash
Strike Temp — 150.6 °F
Beta Amlyase — 144 °F — 45 min
Alpha Amylase — 160 °F — 30 min
Mash Out — 170 °F — 15 min
Malts (17 lb 15 oz)
14 lb 8 oz (80.8%) — BestMalz Munich — Grain — 6.2 °L
2 lb (11.2%) — Weyermann Barke Pilsner — Grain — 1.9 °L
1 lb 4 oz (7%) — BestMalz Caramel Dark — Grain — 34.3 °L
3 oz (1.1%) — Briess Chocolate — Grain — 350 °L
Hops (2.5 oz)
2 oz (19 IBU) — Hallertauer Hersbrucker 4% — Boil — 60 min
0.5 oz (2 IBU) — Hallertauer Hersbrucker 4% — Boil — 15 min
Miscs
3 g — Baking Soda (NaHCO3) — Mash
5.3 g — Calcium Chloride (CaCl2) — Mash
1.3 g — Epsom Salt (MgSO4) — Mash
1.3 g — Gypsum (CaSO4) — Mash
Yeast
2 pkg — Fermentis W-34/70 Saflager Lager 83%
Fermentation
Primary — 50 °F — 5 days
Primary — 55.4 °F — 2 days
Primary — 62.6 °F — 1 days
Primary — 66.2 °F — 1 days
Cold Crash — 41 °F — 5 days
Carbonation: 2.4 CO2-vol
Water Profile
Ca2+
64
Mg2+
6
Na+
38
Cl-
77
SO42-
51
HCO3-
115