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Rye Lola Rye

Rye Lola Rye

Doppelbock : All Grain : 5 gal

Rippe

Doppelbock based rye beer. Should be ready when the leaves start falling.

August 31, 2013 at 12:24am

0.0/5.0 0 ratings

Ingredients (All Grain5 gal)

  • 11.5 lbs Munich TYPE I; Weyermann

    Munich TYPE I; Weyermann

    German-grown two-row spring barley (2004 harvest) Product Characteristics: Imparts strongly malty notes to finished beer. Intended mainly for dark ales and lagers. Recommended Quantities: Up to 100% of total grain bill Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Bockbier, Dunkel Ales: Dark, Stout

  • 1.75 lbs Pale Ale Malt; Weyermann

    Pale Ale Malt; Weyermann

    German-grown two-row spring barley (2004 harvest). Product Characteristics: Processed specifically for “English” characteristics. Highly modified for use with both single- or multi-step infusion. Perfect foundation grist for all ales, but yields great results in lager-making, too. Low protein and glucan levels for easy lautering and high extract efficiency. Provides excellent body, pale color, and complex maltiness to finished brew. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All ales (including Stout, Porter, Belgian beers)

  • 1 lbs Weyermann Caramunich® TYPE III; Weyermann

    Weyermann Caramunich® TYPE III; Weyermann

    German-grown two-row spring barley (2004 harvest). Product Characteristics: Golden-brown, slightly aromatic kernels. Contributes light-amber to coppery color to finished beer. Adds mouthfeel as well as gentle malt accent to brew. Recommended Quantities: Up to 5% of total grain bill for pler beers, up to 20% for darker beers Suitability (beer styles): Lagers: Oktoberfestbier, Bockbier, Dunkel Ales: Red, Brown, Amber, Malt Liquor

  • .13 lbs Chocolate Rye Malt; Weyermann

    Chocolate Rye Malt; Weyermann

    German-grown top-quality rye (2004 harvest). Product Characteristics: Carefully and evenly roasted rye malt. Enhances deep opacity, aroma, and creaminess of dark ales. Recommended Quantities: Up to 5% of total grain bill Suitability (beer styles): Dark ales

  • 1.5 lbs Rye Malt; Weyermann

    Rye Malt; Weyermann

    German-grown top-quality rye (2004 harvest). Product Characteristics: Lends biscuit-like, smooth, almost oily, (typical) rye component to finished beer. Recommended Quantities: Up to 30% of total grain bill (occasionally used up to 50%). Suitability (beer styles): All specialty, multi-grain ales and lagers.

  • 1 oz Hallertau - 4.5 AA% whole; boiled 90 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 Tettnanger - 4.5 AA% pellets; boiled 10 min

    Tettnanger

    Mild, slightly spicy. 'Noble'.

  • .5 oz Tettnanger - 4.5 AA% pellets; boiled 1 min

    Tettnanger

    Mild, slightly spicy. 'Noble'.

  • 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.

Notes

Made a starter for 3 days with 800 ML water and 2 oz Pilsen DME, with stir plate. Poured that into a 1 gallon starter with 8 oz Pilsen DME for 2 days. Chilled that to 45, and added 1 pint water with 1 oz DME. Chilled that and Wort to 45 overnight. Poured starter into Wort. Messed up my decoction. Started too warm so I did an infusion at 150 for 1 hour, then did two 15 minute decoction boils. Sparged to 8 gallons, then boiled down to 5. OG 1.073 Diactle rest at 1.024 or 1/3 Plato og at 12 days

Style (BJCP)

Category: 5 - Bock

Subcategory: C - Doppelbock

Range for this Style
Original Gravity: 1.078 1.072 - 1.112
Terminal Gravity: 1.016 1.016 - 1.024
Color: 17.5 SRM 6 - 25
Alcohol: 8.1% ABV 7.00% - 10.00%
Bitterness: 21.5 IBU 16.00 - 26.00

Discussion

Rippe

Moved to 2ndary

2013-09-29 1:18pm

After 4 weeks in primary at 40-45 degrees, gravity was 1.025. Pulled out to basement temps for a diactal rest for 24 hours. Racked to secondary.

Rippe

Kegged

2013-11-16 6:42pm

Kegged on Nov 16 after 6 weeks in Secondary at 35 Degrees.

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