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Angry Goat
Doppelbock • All Grain • 5.50 gal
November 2, 2002 pm 03:03pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.50 gal)
- 12 lbs
American Munich
American Munich
Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.
- 2 lbs
English 2-row Lager
English 2-row Lager
- .5 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 1 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 1 lbs
Weyermann CaraMunich® I; Weyermann
Weyermann CaraMunich® I; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- 1.5 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- .5 oz
Hallertauer Hersbrucker - 10.0 AA% whole; boiled 60 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 0.50 oz
Tettnanger - 7.0 AA% whole; boiled 30 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 0.50 oz
Tettnanger - 7.0 AA% whole; boiled 15 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 1 tsp
Calcium carbonate - (omitted from calculations)
Calcium carbonate
- 1 tbsp
Irish moss - (omitted from calculations)
Irish moss
-
Wyeast 3766 Cider
Wyeast 3766 Cider
Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.
Notes
knowing that it pretty much unnessary I plan on performing a double decoct. the use of calcium carbonate in the mash ater will be about 1 Tsp, no carbonate in sparge water. Sparge will probaly have 2 to 3 runoff cycles. First wort hoping will also be performed.
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: | 24.4 SRM | 6 - 25 | |
| Alcohol: | 7.4% ABV | 7% - 10% | |
| Bitterness: | 29.9 IBU | 16 - 26 | |
Discussion
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