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johnny danger's doppelbock
Doppelbock • Extract • 5 gal
A heavy-hitting but excellent dopplebock lager
January 10, 2009 pm 03:16pm
4.0/5.0 1 rating
Ingredients (Extract, 5 gal)
- .5 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- .25 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- .25 lbs
Belgian Caravienne
Belgian Caravienne
Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.
- .50 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 1.0 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 8.0 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 1.0 lbs
Dry Wheat; Muntons
Dry Wheat; Muntons
Made with a preponderance of wheat malt (55%) for the production of wheat or Weiss beers. Contains no colored malts or hops.
- .50 lbs
Malto Dextrin
Malto Dextrin
Adds body and mouthfeel. For all extract beers. Does not ferment.
- .50 oz
Chinook - 11.6 AA% pellets; boiled 60 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 1.0 oz
Styrian Goldings - 6.0 AA% pellets; boiled 60 min
Styrian Goldings
Mild, pleasant.
- 1.0 oz
Willamette - 4.6 AA% pellets; 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
- 1 tsp
irish moss - (omitted from calculations)
irish moss
-
Wyeast 2308 Munich Lager™
Wyeast 2308 Munich Lager™
A unique strain, capable of producing fine lagers. Very smooth, well-rounded and full-bodied. Benefits from temperature rise for diacetyl rest.
Notes
For this recipe I added .5 oz williamette @ 15 then .5 oz @ 2 minutes. Primary Fermentation @ 42-52 degrees first week then brought up to 55 degrees until end of primary fermentation. Allowed to age in secondary for one month, then age in bottles for one month (@ 55 degrees).
Style (BJCP)
Category: 5 - Bock
Subcategory: C - Doppelbock
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.080 | 1.072 - 1.112 |  |
| Terminal Gravity: | 1.018 | 1.016 - 1.024 | |
| Color: | 18.1 SRM | 6 - 25 | |
| Alcohol: | 8.2% ABV | 7% - 10% | |
| Bitterness: | 42.9 IBU | 16 - 26 | |
Discussion
Very Good
2009-03-11 9:31pm
Nice strong beer with mild flavor--very easy drinking dopplebock. . .
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