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Celebrator Doppelbock
Doppelbock • All Grain • 5 gal
Award winning doppelbock
November 24, 2011 pm 02:53pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 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.
- .5 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.
- .25 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 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% - 10% | |
| Bitterness: | 22.3 IBU | 16 - 26 | |
Discussion
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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