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Celebrator Doppelbock

Celebrator Doppelbock

Doppelbock : All Grain : 5 gal

MN Rippe

Award winning doppelbock

November 24, 2011 at 02:53pm

0.0/5.0 0 ratings

Ingredients (All Grain5 gal)

  • 12 lbs German 2-row Pils

    German 2-row Pils

  • 1.75 lbs Munich Malt

    Munich Malt

    Sweet, toasted flavor and aroma. For Oktoberfests and malty styles

  • .75 lbs Dextrine Malt

    Dextrine Malt

    In light-colored beers to give additional body. Adds richness without color.

  • .5 lbs Medium Crystal; Pauls Malt

    Medium Crystal; Pauls Malt

    Pauls Crystal Malts are made from a two-stage roasting process that consists of a stewing period followed by high temperature curing. By careful control of these two stages, Pauls is able to generate a range of differently colored Crystal Malts, including Light, Medium, Dark, and Extra Dark Crystal. Typically, Crystal Malts are used in brewing to add both color and sweetness.

  • .32 lbs Chocolate; Crisp

    Chocolate; Crisp

    Roasted malts for ‘winter warmer’ styles. Rich, dark colours with burnt toast dryness.

  • .75 oz Northern Brewer - 7.3 AA% pellets; boiled 60 min

    Northern Brewer

    Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.

  • 1 oz Hallertau - 4.5 AA% pellets; boiled 60 min

    Hallertau

    Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.

  • .5 oz Hallertau - 4.5 AA% whole; boiled 15 min

    Hallertau

    Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.

  • 1 tsp Irish Moss - 15 (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • Wyeast 2308 Munich Lager™

    Wyeast 2308 Munich Lager™

    A unique strain, capable of producing fine lagers. Very smooth, well-rounded and full-bodied. Benefits from temperature rise for diacetyl rest.

Style (BJCP)

Category: 5 - Bock

Subcategory: C - Doppelbock

Range for this Style
Original Gravity: 1.077 1.072 - 1.112
Terminal Gravity: 1.016 1.016 - 1.024
Color: 21.4 SRM 6 - 25
Alcohol: 8.1% ABV 7.00% - 10.00%
Bitterness: 48.9 IBU 16.00 - 26.00

Discussion

mikfir

Doppel Bock

2013-02-14 5:22pm

If this was an awardv winner, the judges didn't know doppel bock from Coors light.

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