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Face Stabber Super Imperial Doppelbock
Doppelbock • All Grain • 5 gal
Quite a project... hopefully comes out well.
March 8, 2007 pm 02:51pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 20 lbs
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- 14 lbs
German Vienna
German Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 1 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 1 lbs
Weyermann CaraMunich® I; Weyermann
Weyermann CaraMunich® I; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- 1 lbs
Melanoidin Malt
Melanoidin Malt
Red Ales
- 1 lbs
Rye Malt
Rye Malt
Often used in German Ales and specialty beers
- 1.5 oz
Hallertauer Tradition - 6.0 AA% whole; boiled 60 min
Hallertauer Tradition
Fine, 'Noble'.
- 1.5 oz
Tettnanger - 4.5 AA% whole; boiled 30 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 1.5 oz
Willamette - 5.0 AA% whole; boiled 15 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
-
White Labs WLP885 Zurich Lager
White Labs WLP885 Zurich Lager
Swiss style lager yeast. With proper care, this yeast can be used to produce lager beer over 11% ABV. Sulfur and diacetyl production is minimal. Original culture provided to White Labs by Marc Sedam. Available Sept.-Oct.
Notes
Follow decoction mash procedures. Use run off from mash for starter & cool quickly in fridge or with chiller(aerate well & add nutrient). Aerate & add 1 gallon of wort to starter, then can the rest (4 gallons) into mason jars adding them gradually as fermentation slows (aerate each jar of wort before adding to fermentor). Ferment at 55 degrees Farenheight.
Style (BJCP)
Category: 5 - Bock
Subcategory: C - Doppelbock
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.189 | 1.072 - 1.112 |  |
| Terminal Gravity: | 1.040 | 1.016 - 1.024 | |
| Color: | 21.3 SRM | 6 - 25 | |
| Alcohol: | 20.4% ABV | 7% - 10% | |
| Bitterness: | 64.3 IBU | 16 - 26 | |
Discussion
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