• Favorite
  • Discuss
  • Subscribe
Connect
Dehydrator 2018

Dehydrator 2018

Doppelbock • All Grain • 5.5 gal

Derek

Refining this one

January 21, 2018 at 08:09pm

0.0/5.0 0 ratings

Ingredients (All Grain5.5 gal)

  • 8 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

  • 4 lbs Vienna Malt (Organic); Weyermann

    Vienna Malt (Organic); Weyermann

    Weyermann Vienna Malt is produced from German grown two-row spring barley from certified organic cultivation.Based on its strong flavor and the characteristic color, this malt is mainly used for producing dark beers. All Weyermann Specialty Malts are produced according to the strict “German Purity Law“. Weyermann does not use any genetically manipulated materials.

  • 4 lbs Floor-Malted Bohemian Pilsner Malt; Weyermann

    Floor-Malted Bohemian Pilsner Malt; Weyermann

    Czech-grown two-row spring barley. Traditional, authentic floor malt produced in Czech. Republic according to highest Weyermann® quality standards. Up to 100% of total grain bill. All lagers (especially Czech. Pils/Pilsner/Pilsener) as well as low-alcohol, “light”, and ales.

  • 1.5 lbs Crystal 55; Bairds Malt

    Crystal 55; Bairds Malt

    Crystal or Caramel malts have a distinctive toffee flavour, which becomes more intense as colour is increased, and at the higher end of the colour range burnt or roasted malt flavours may begin to appear. Traditionally in the UK, Crystal malt of colour 70 -80 °ASBC has been used at about 5% of the grist to give the characteristic colour and flavour of UK Bitters and Pale Ales. Adjustment of the amount and/or colour of the Crystal malt may brew some very distinctive beers, but this may require some careful experimentation. Crystal malts have been used in the brewing of Lager beers, but considerable care is required to ensure that whilst a distinctive flavour is achieved, the crystal flavour and colour does not become too dominant. In all beers they can help prevent the formation of oxidised (cardboard) flavours.

  • .25 lbs Chocolate Malt; Simpsons

    Chocolate Malt; Simpsons

    Roasted malts for ‘winter warmer’ styles. Rich, dark colours with burnt toast dryness.

  • .5 oz Magnum - 14.5 AA% whole; boiled 60 min

    Magnum

    A West Coast hop with high Alpha Acid. Excellent bittering hop.

  • 1 oz Hallertauer Hersbrucker - 4.5 AA% whole; boiled 20 min

    Hallertauer Hersbrucker

    Mild to strong. 'Noble'.

  • 1 oz Hallertauer Hersbrucker - 4.5 AA% whole; boiled 10 min

    Hallertauer Hersbrucker

    Mild to strong. 'Noble'.

  • Fermentis W-34/70 Saflager W-34/70

    Fermentis W-34/70 Saflager W-34/70

    This famous yeast strain from Weihenstephan in Germany is used world-wide within the brewing industry. Thanks to its technological properties, this strain has become the most popular strain for lager brewing and is used by industrial breweries and brewing groups around the globe. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 23C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Style (BJCP)

Category: 9 - Strong European Beer

Subcategory: A - Doppelbock

Range for this Style
Original Gravity: 1.072 1.072 - 1.112
Terminal Gravity: 1.017 1.016 - 1.024
Color: 20.5 SRM 6 - 25
Alcohol: 7.3% ABV 7% - 10%
Bitterness: 36.8 IBU 16 - 26

Discussion

Post a Comment

Subscribe to this discussion.