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Inebriator
Doppelbock • Extract • 5 gal
An initial attempt at Optimator, using extract!
October 28, 2001 am 11:56am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 2 lbs
German Dark Munich
German Dark Munich
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
- 2 lbs
Belgian Caramunich
Belgian Caramunich
Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.
- 6 lbs
Dry Dark Extract
Dry Dark Extract
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 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.
- 1 oz
Tettnanger - 4.5 AA% pellets; boiled 1 min
Tettnanger
Mild, slightly spicy. 'Noble'.
-
Wyeast 3766 Cider
Wyeast 3766 Cider
Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.
Notes
Actually used German Caramunich. Mashed grains in 1/2 gallon of water for 30 minutes at 170 degrees. Rinsed with 170 degrees water. All water carbon/sediment filtered. Failed to achieve the desired O.G. of 1.074 using the above recipe?? Any ideas why? Anyway, O.G. is 1.066, so I failed in this first attempt at an extract Dopplebock. Aerated using aquarium pump & stainless stone for 20 minutes. Pitched 700ml of starter, using the Wyeast Octoberfest, just past high krausen. Hopefully I can edit this as the brew progresses.
Style (BJCP)
Category: 5 - Bock
Subcategory: C - Doppelbock
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.072 | 1.072 - 1.112 |  |
| Terminal Gravity: | 1.020 | 1.016 - 1.024 | |
| Color: | 23.8 SRM | 6 - 25 | |
| Alcohol: | 6.9% ABV | 7% - 10% | |
| Bitterness: | 21.7 IBU | 16 - 26 | |
Discussion
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