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Doppelbock • Partial Mash • 19.4 L
Turned out great, kind of between Celebrator and Optimator. Primed with Jaggery sugar. Primary: 12 days @54F Secondary: 14 days @ 56F Prime: 21 days @58F Bottle condition: >6 months @43F
December 14, 2005 pm 09:56pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 19.4 L)
- 3.50 kg
American Munich
American Munich
Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.
- 0.50 kg
American Caramel 30°L
American Caramel 30°L
Provides color, body, and contributes to foam retention and beer stability.
- 0.50 kg
American Caramel 80°L
American Caramel 80°L
Mild caramel,nutty flavor, sweet. adds color(Red Ale)
- 0.10 kg
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 0.40 kg
Midwest Wheat Malt
Midwest Wheat Malt
Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.
- 2.27 kg
Pale Liquid; Alexanders
Pale Liquid; Alexanders
Reportedly lightest colored malt extract available.
- 50 g
Hallertau - 4.1 AA% pellets; boiled 60 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 30 g
Tettnanger - 4.4 AA% pellets; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 20 g
Tettnanger - 4.4 AA% pellets; boiled 15 min
Tettnanger
Mild, slightly spicy. 'Noble'.
-
Fermentis S-189 Saflager S-189
Fermentis S-189 Saflager S-189
Originating from the Hurlimann brewery in Switzerland, this very popular strain is used by a large number of commercial breweries. Selected for its fairly neutral flavour development, this yeast is recommended for a wide range of lager and pilsen beers. 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.
Notes
Poor hop utilization, approx 25 IBU.
Style (BJCP)
Category: 5 - Bock
Subcategory: C - Doppelbock
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.083 | 1.072 - 1.112 |  |
| Terminal Gravity: | 1.022 | 1.016 - 1.024 | |
| Color: | 22.2 SRM | 6 - 25 | |
| Alcohol: | 8.0% ABV | 7% - 10% | |
| Bitterness: | 56.5 IBU | 16 - 26 | |
Discussion
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