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Blackened Doo Doo Lager
Dark American Lager • All Grain • 5.5 gal
by Al Boyce
December 2, 2004 pm 02:50pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 5.75 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 5 lbs
American 6-row Pale
American 6-row Pale
Tends to increase lautering efficiency due to a stiffer husk. May be used as the base malt for any beer style. The enzymes in all varieties of the current crop are sufficient to support high percentages of specialty malts and adjuncts.
- 0.5 lbs
American Caramel 40°L
American Caramel 40°L
Provides color, a unique flavor, body, and contributes to foam retention and beer stability.
- 0.13 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 0.12 lbs
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- 2.5 lbs
Corn Flaked (Maize)
Corn Flaked (Maize)
Generally a neutral flavor, used to reduce maltiness of beer. Produces beer with a milder, less malty flavor. Uses: Primarily for light Bohemian and Pilsner lagers.
- .75 oz
Cascade - 5.5 AA% pellets; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 0.25 oz
Cascade - 5.5 AA% pellets; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 0.50 oz
Czech Saaz - 5.0 AA% pellets; boiled 1 min
Czech Saaz
Very mild. 'Noble'.
- 1 tsp
Phosphoric Acid to sparge - (omitted from calculations)
Phosphoric Acid to sparge
- 2 tsp
Chalk - (omitted from calculations)
Chalk
- 1/3 tsp
Gypsum - (omitted from calculations)
Gypsum
-
White Labs WLP840 American Lager
White Labs WLP840 American Lager
This yeast is used to produce American style lagers. Dry and clean with a very slight apple fruitiness. Sulfur and diacetyl production is minimal.
Notes
Based on the 2004 BJCP American Dark Lager guidelines, and a couple of Dixie Blackened Voodoo clone recipes from the net. Mash Schedule 122F - 20 minutes 152F - 60 minutes 168F - 10 minutes Fermentation Schedule Primary: 45F - 14 days Secondary: 30F - 28 days
Style (BJCP)
Category: 4 - Dark Lager
Subcategory: A - Dark American Lager
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.056 | 1.044 - 1.056 |  |
| Terminal Gravity: | 1.013 | 1.008 - 1.012 | |
| Color: | 16.0 SRM | 14 - 22 | |
| Alcohol: | 5.6% ABV | 4.2% - 6% | |
| Bitterness: | 20.7 IBU | 8 - 20 | |
Discussion
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