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Spruce Moose
Doppelbock • All Grain • 5 gal
Spruce Tips, branches and coco added to Doppelbock base to make a Christmas Lager.
September 29, 2012 pm 11:44pm
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
- .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.
- .75 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 1 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.
- 2 ea
Spruce (essence) - 2 small branches, maybe a pound of spruce (omitted from calculations)
Spruce (essence)
Spruce Essence adds to the foam of beer and will not impair the color. Typical use: 1 teaspoon per gallon.
- 1/4 c
Cocoa Powder - (omitted from calculations)
Cocoa Powder
Cocoa powder is made when chocolate liquor is pressed to remove three quarters of its cocoa butter. The remaining cocoa solids are processed to make fine unsweetened cocoa powder.Tastes very bitter and gives a deep chocolate flavor.
- 1 oz
Orange Peel (dried) - Sweet orange peel, 10 min left in boil (omitted from calculations)
Orange Peel (dried)
Has a fragrantt sweet odor and a subtle mild sweetness. One medium orange has about 3 tablespoons of grated peel.
-
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
2 small branches of Spruce (approx) fresh plus some tips maybe 1/2 pound, non-chemically sprayed. Layered branches over false bottom in mash tun; add grist, mash hops for 60 minutes.
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: | 21.4 SRM | 6 - 25 | |
| Alcohol: | 8.1% ABV | 7% - 10% | |
| Bitterness: | 34.1 IBU | 16 - 26 | |
Discussion
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