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Angry Goat 2
Doppelbock • All Grain • 10 gal
Just felt like making another dopple bock for the winter
July 12, 2003 am 11:08am
0.0/5.0 0 ratings
Ingredients (All Grain, 10 gal)
- 28 lbs
American Munich
American Munich
Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.
- 6 lbs
Northwest Pale Ale Malt; Great Western
Northwest Pale Ale Malt; Great Western
A slightly darker base malt than our Premium 2-Row, our Northwest Pale Ale Malt is produced from well-modified, Western-grown 2-Row barley, with a kilning regimen based closely on traditional British Pale Ale malting practices. Contributes a malty complexity to beer flavor and aroma. Excellent in American Pale Ales and American versions of British beer styles.
- 1.5 lbs
Crystal 60; Great Western
Crystal 60; Great Western
Similar to C40 but with a more extensive roasting to a target color of 60° ASBC. Has a more pronounced caramel flavor to coincide with the color.
- 2 lbs
Weyermann CaraMunich® I; Weyermann
Weyermann CaraMunich® I; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- 1 oz
Tettnanger - 5.9 AA% whole; boiled 90 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- .25 oz
Simcoe® - 13.7 AA% whole; boiled 90 min
Simcoe®
Used for aromatic, and especially bittering properties.
- 1 oz
Liberty - 4.8 AA% whole; boiled 15 min
Liberty
Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
-
Wyeast 2206 Bavarian Lager
Wyeast 2206 Bavarian Lager
Used by many German breweries to produce rich, full-bodied, malty beers. Good choice for Bocks and Dopplebocks.
Style (BJCP)
Category: 5 - Bock
Subcategory: C - Doppelbock
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.087 | 1.072 - 1.112 |  |
| Terminal Gravity: | 1.020 | 1.016 - 1.024 | |
| Color: | 20.1 SRM | 6 - 25 | |
| Alcohol: | 8.8% ABV | 7% - 10% | |
| Bitterness: | 22.2 IBU | 16 - 26 | |
Discussion
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