
Replicator
Doppelbock • All Grain • 10 gal
My first try at a Dopplebock.
September 19, 2001 pm 03:17pm
Ingredients (All Grain, 10 gal)
- 16 lbs
German 2-row Pils
German 2-row Pils
- 10 lbs
German Dark Munich
German Dark Munich
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
- 6 lbs
American Vienna
American Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 1 lbs
Belgian Caramunich
Belgian Caramunich
Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.
- 1 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 1 oz
Hallertauer Hersbrucker - 5.0 AA% whole; boiled 90 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 1 oz
Tettnanger - 5.2 AA% pellets; boiled 90 min
Tettnanger
Mild, slightly spicy. 'Noble'.
-
Wyeast 3766 Cider
Wyeast 3766 Cider
Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.
Style (BJCP)
Category: 5 - Bock
Subcategory: C - Doppelbock
Range for this Style | |||
---|---|---|---|
Original Gravity: | 1.081 | 1.072 - 1.112 | ![]() |
Terminal Gravity: | 1.021 | 1.016 - 1.024 | ![]() |
Color: | 15.2 SRM | 6 - 25 | ![]() |
Alcohol: | 7.9% ABV | 7% - 10% | ![]() |
Bitterness: | 22.5 IBU | 16 - 26 | ![]() |