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Dooble Bock
Doppelbock • Partial Mash • 5 gal
30 in acid rest at 125F. 2 step decoction (20 min at 155F and then 30 min boil) sacrafication at 150 for 2 hr. Sparge with 170F water over 30 min. Homegrown Nugget hops. Lager for 3 weeks in primary at 50F, 3 weeks in secondary at 50F and lager in bottles for 2 months at 50F.
March 13, 2011 am 07:33am
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 8 lbs
German Dark Munich
German Dark Munich
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
- 3.5 lbs
Vienna Malt; Durst
Vienna Malt; Durst
Uses (beers): Lagers: Oktoberfestbier, Märzen, Mai-Bock, Lager ; Ales: Dark, Stout.
- .5 lbs
Weyermann CaraAroma®; Weyermann
Weyermann CaraAroma®; Weyermann
Amber Ale, Dunkel Lager, Dark Ale, Stout, Porter, Bock Beer
- 3.3 lbs
Amber Liquid; Alexanders
Amber Liquid; Alexanders
Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- .375 oz
Nugget - 13.0 AA% whole; boiled 60 min
Nugget
This is very bitter and often used in medium to dark ales and lagers. Aroma is quite heavy and herbal.
- .5 oz
Strisselspalter - 3.2 AA% pellets; boiled 15 min
Strisselspalter
French variety related to Hallertauer.
- 1 tsp
Irish Moss - (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.
-
Fermentis S-23 Saflager S-23
Fermentis S-23 Saflager S-23
This bottom fermenting yeast is originating from the VLB (Berlin) in Germany and is known under the code RH. The strain is used by Western European commercial breweries and has been reported to produce lagers with some fruity and estery notes. Sedimentation: high. Final gravity: medium. Instructions:Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 23C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Style (BJCP)
Category: 5 - Bock
Subcategory: C - Doppelbock
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.083 | 1.072 - 1.112 |  |
| Terminal Gravity: | 1.019 | 1.016 - 1.024 | |
| Color: | 18.7 SRM | 6 - 25 | |
| Alcohol: | 8.5% ABV | 7% - 10% | |
| Bitterness: | 21.6 IBU | 16 - 26 | |
Discussion
Good beer with 1 years of aging
2013-03-12 8:52pm
This recipe has turned out very good with 1 years of aging. It has one several awards over the past year, but it took about a year to finally mature.
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