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Doppelbock • All Grain • 5 gal
May blissful confusion reign until the goats come home! Add .25 lbs Chocolate malt to malt bill... danged limited malt billing.
November 8, 2001 pm 09:50pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 10 lbs
American Munich
American Munich
Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.
- 3 lbs
English 2-row Lager
English 2-row Lager
- 1 lbs
Weyermann CaraMunich® I; Weyermann
Weyermann CaraMunich® I; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- 1 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- .5 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- .5 oz
Hallertau - 5.1 AA% whole; 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
Tettnanger - 4.5 AA% whole; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- .5 oz
Hallertau - 5.1 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.
- .5 oz
Tettnanger - 4.5 AA% whole; boiled 15 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 1 tsp
Calcium Carbonate - (omitted from calculations)
Calcium Carbonate
- 1 tbsp
Irish Moss - (omitted from calculations)
Irish Moss
-
Wyeast 2206 Bavarian Lager
Wyeast 2206 Bavarian Lager
Used by many German breweries to produce rich, full-bodied, malty beers. Good choice for Bocks and Dopplebocks.
Notes
Mash: Single Infusion w/ Pseudo-Decoct/Mash-Out. 4.5 gal Mash Liq. (w/ Calcium Carbonate) held at 154F for 1 hour, or until Saccharification. Pull a decent portion of thick mash and gently boil and stir for 15 min. Return to mash, mix in gently and let settle while bringing sparge water up to temp. Lauter: Sparge slowly with 5.14 gal Sparge Liq. (no CaCO3). Recirculate 3 to 5 times, or until wort runs clear (no bits, or "dust"). Boil: Add bittering hops when kettle volume has reduced to 6.25 gal. Boil for 60 Minutes after this point. Add flavor hops and Irish Moss 10 to 15 minutes till end of boil. Kill heat, toss in any remaining hops and transfer through chiller to fermenter. Pitch: Cool to 41-50F, aerate and pitch 2 quart 1.050sg starter made two days prior. Relax, and let yourself finally collapse into a stupor from all the Salvator, Aassbok, Adam, SN Christmas beer and homebrew you have been drinking throughout the day. And not one minute earlier Dammit!
Style (BJCP)
Category: 5 - Bock
Subcategory: C - Doppelbock
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.072 | 1.072 - 1.112 |  |
| Terminal Gravity: | 1.017 | 1.016 - 1.024 | |
| Color: | 18.1 SRM | 6 - 25 | |
| Alcohol: | 7.2% ABV | 7% - 10% | |
| Bitterness: | 25.6 IBU | 16 - 26 | |
Discussion
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