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double bock
Doppelbock • All Grain • 20 L
doppelbock
November 23, 2006 am 05:20am
0.0/5.0 0 ratings
Ingredients (All Grain, 20 L)
- 4 kg
German Dark Munich
German Dark Munich
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
- 2 kg
German Vienna
German Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 0.6 kg
Weyermann CaraAmber®; Weyermann
Weyermann CaraAmber®; Weyermann
Bock Beer, Dunkel Ale, Brown Ale , Red Lager, Amber Ale, Amber Lager
- 0.4 kg
Weyermann CaraMunich® I; Weyermann
Weyermann CaraMunich® I; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- 0.1 kg
Weyermann Carafa® I; Weyermann
Weyermann Carafa® I; Weyermann
Gives deep aroma and color to dark beers, bocks, stout, alt and schwarzbier.
- 10 g
Lublin - 4.5 AA% whole; boiled 15 min
Lublin
Mild. 'Noble'.
- 15 g
Marynka; Chmiel Polski s.a. - 10.5 AA% whole; boiled 60 min
Marynka; Chmiel Polski s.a.
-
Fermentis S-23 Saflager S-23
Fermentis S-23 Saflager S-23
This bottom fermenting yeast is originating from the VLB (Berlin) in Germany and is known under the code RH. The strain is used by Western European commercial breweries and has been reported to produce lagers with some fruity and estery notes. Sedimentation: high. Final gravity: medium. 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: 5 - Bock
Subcategory: C - Doppelbock
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.073 | 1.072 - 1.112 |  |
| Terminal Gravity: | 1.017 | 1.016 - 1.024 | |
| Color: | 19.5 SRM | 6 - 25 | |
| Alcohol: | 7.5% ABV | 7% - 10% | |
| Bitterness: | 23.1 IBU | 16 - 26 | |
Discussion
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