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Rite of Spring
Doppelbock • Extract • 5 gal
Ron Collins
January 26, 2002 pm 03:49pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 1 lbs
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- 0.5 lbs
American Victory
American Victory
Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.
- 0.75 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 0.25 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- 9 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 1 oz
Hallertau - 3.5 AA% pellets; boiled 50 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 - 3.1 AA% pellets; boiled 50 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 0.5 oz
Tettnanger - 3.1 AA% pellets; boiled 15 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 0.5 oz
Hallertau - 3.5 AA% pellets; 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.
- 1 oz
Tettnanger - 3.1 AA% pellets; boiled 1 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 0.5 tsp
irish moss - (omitted from calculations)
irish moss
-
Wyeast 2565 Kolsch
Wyeast 2565 Kolsch
A hybrid of ale and lager characteristics. This strain develops excellent maltiness with subdued fruitiness, and a crisp finish. Ferments well at moderate temperatures.
Notes
brought grains to 132F for protein rest, raised to 140F, then 150F, then 160F. Sparged into brewpot, added 9lb. light malt extract. Brought to boil, added 1oz Tettnanger and 1oz Hallertauer. After 30 min. added 0.5oz Tettnanger and 0.5oz Hallertauer. Boiled 20 min., threw in 0.5 T and 0.5 H, shut off heat and chilled for 45 min. Pitched 1qt. starter (Octoberfest/Maerzen)
Style (BJCP)
Category: 5 - Bock
Subcategory: C - Doppelbock
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.075 | 1.072 - 1.112 |  |
| Terminal Gravity: | 1.019 | 1.016 - 1.024 | |
| Color: | 12.2 SRM | 6 - 25 | |
| Alcohol: | 7.4% ABV | 7% - 10% | |
| Bitterness: | 31.9 IBU | 16 - 26 | |
Discussion
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