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Rye Lola Rye
Doppelbock • All Grain • 5 gal
Doppelbock based rye beer. Should be ready when the leaves start falling.
August 31, 2013 am 12:24am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 11.5 lbs
Munich TYPE I; Weyermann®
Munich TYPE I; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: Imparts strongly malty notes to finished beer. Intended mainly for dark ales and lagers. Recommended Quantities: Up to 100% of total grain bill Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Bockbier, Dunkel Ales: Dark, Stout
- 1.75 lbs
Pale Ale Malt; Weyermann®
Pale Ale Malt; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: Processed specifically for “English” characteristics. Highly modified for use with both single- or multi-step infusion. Perfect foundation grist for all ales, but yields great results in lager-making, too. Low protein and glucan levels for easy lautering and high extract efficiency. Provides excellent body, pale color, and complex maltiness to finished brew. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All ales (including Stout, Porter, Belgian beers)
- 1 lbs
Caramunich® TYPE III; Weyermann®
Caramunich® TYPE III; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: Golden-brown, slightly aromatic kernels. Contributes light-amber to coppery color to finished beer. Adds mouthfeel as well as gentle malt accent to brew. Recommended Quantities: Up to 5% of total grain bill for pler beers, up to 20% for darker beers Suitability (beer styles): Lagers: Oktoberfestbier, Bockbier, Dunkel Ales: Red, Brown, Amber, Malt Liquor
- .13 lbs
Chocolate Rye Malt; Weyermann®
Chocolate Rye Malt; Weyermann®
German-grown top-quality rye (2004 harvest). Product Characteristics: Carefully and evenly roasted rye malt. Enhances deep opacity, aroma, and creaminess of dark ales. Recommended Quantities: Up to 5% of total grain bill Suitability (beer styles): Dark ales
- 1.5 lbs
Rye Malt; Weyermann®
Rye Malt; Weyermann®
German-grown top-quality rye (2004 harvest). Product Characteristics: Lends biscuit-like, smooth, almost oily, (typical) rye component to finished beer. Recommended Quantities: Up to 30% of total grain bill (occasionally used up to 50%). Suitability (beer styles): All specialty, multi-grain ales and lagers.
- 1 oz
Hallertau - 4.5 AA% whole; boiled 90 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% pellets; boiled 10 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- .5 oz
Tettnanger - 4.5 AA% pellets; boiled 1 min
Tettnanger
Mild, slightly spicy. 'Noble'.
-
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
Made a starter for 3 days with 800 ML water and 2 oz Pilsen DME, with stir plate. Poured that into a 1 gallon starter with 8 oz Pilsen DME for 2 days. Chilled that to 45, and added 1 pint water with 1 oz DME. Chilled that and Wort to 45 overnight. Poured starter into Wort. Messed up my decoction. Started too warm so I did an infusion at 150 for 1 hour, then did two 15 minute decoction boils. Sparged to 8 gallons, then boiled down to 5. OG 1.073 Diactle rest at 1.024 or 1/3 Plato og at 12 days
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: | 17.5 SRM | 6 - 25 | |
| Alcohol: | 8.1% ABV | 7% - 10% | |
| Bitterness: | 21.5 IBU | 16 - 26 | |
Discussion
Moved to 2ndary
2013-09-29 1:18pm
After 4 weeks in primary at 40-45 degrees, gravity was 1.025. Pulled out to basement temps for a diactal rest for 24 hours. Racked to secondary.
Kegged
2013-11-16 6:42pm
Kegged on Nov 16 after 6 weeks in Secondary at 35 Degrees.
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