• Favorite
  • Discuss
  • Subscribe
Crapinator

Crapinator

Doppelbock • Partial Mash • 5 gal

FartKnocker

Enjoy!

December 6, 2008 pm 02:21pm

0.0/5.0 0 ratings

Ingredients (Partial Mash5 gal)

  • 3 lbs German Light Munich

    German Light Munich

    For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.

  • 3 lbs Rye Malt

    Rye Malt

    Often used in German Ales and specialty beers

  • 1 lbs Crystal Malt 60°L

    Crystal Malt 60°L

    Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.

  • 1 lbs Belgian Biscuit

    Belgian Biscuit

    Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.

  • 6 lbs Dry Light Extract

    Dry Light Extract

    White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.

  • 1 oz Hallertau - 4.5 AA% whole; 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.

  • .5 oz Tettnanger - 4.5 AA% whole; boiled 30 min

    Tettnanger

    Mild, slightly spicy. 'Noble'.

  • .5 oz Tettnanger - 4.5 AA% whole; boiled 15 min

    Tettnanger

    Mild, slightly spicy. 'Noble'.

  • 12 oz Prunes - (omitted from calculations)

    Prunes

  • Wyeast 2124 Bohemian Lager™

    Wyeast 2124 Bohemian Lager™

    A pilsner yeast from the Weihenstephen. Ferments clean and malty, with rich residual maltiness in full gravity pilsners.

Style (BJCP)

Category: 5 - Bock

Subcategory: C - Doppelbock

Range for this Style
Original Gravity: 1.089 1.072 - 1.112
Terminal Gravity: 1.020 1.016 - 1.024
Color: 16.2 SRM 6 - 25
Alcohol: 9.2% ABV 7% - 10%
Bitterness: 25.0 IBU 16 - 26

Discussion

Post a Comment

Subscribe to this discussion.