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Replicator

Replicator

Doppelbock • All Grain • 10 gal

Bill Wible - Phila., PA

My first try at a Dopplebock.

September 19, 2001 pm 03:17pm

0.0/5.0 0 ratings

Ingredients (All Grain10 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

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