Doppelbock 
All Grain Recipe
Submitted By: Clovevalley (Shared)
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| Brewer: Tim Gorman | |
| Batch Size: 5.28 gal | Style: Doppelbock ( 5C) |
| Boil Size: 6.04 gal | Style Guide: BJCP 2004 |
| Color: 20.7 SRM | Equipment: My Equipment |
| Bitterness: 28.2 IBUs | Boil Time: 60 min |
| Est OG: 1.072 (17.5° P) | Mash Profile: Double Infusion, Full Body |
| Est FG: 1.017 SG (4.4° P) | Fermentation: My Aging Profile |
| ABV: 7.2% | Taste Rating: 35.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 14.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
1 |
| 6.00 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
2 |
| 9 lbs 5.91 oz |
Pilsner (Weyermann) (1.7 SRM) |
Grain |
3 |
| 2 lbs 7.86 oz |
Munich I (Weyermann) (7.1 SRM) |
Grain |
4 |
| 1 lbs 7.28 oz |
Lager Malt (2.0 SRM) |
Grain |
5 |
| 15.87 oz |
Caramel/Crystal Malt -120L (120.0 SRM) |
Grain |
6 |
| 3.17 oz |
Chocolate Malt (450.0 SRM) |
Grain |
7 |
| 0.49 oz |
Crystal [3.1%] - First Wort |
Hops |
8 |
| 1.00 oz |
Tettnang [4.8%] - Boil 60 min |
Hops |
9 |
| 1.00 oz |
Crystal [3.1%] - Boil 30 min |
Hops |
10 |
| 0.25 tsp |
Irish Moss (Boil 10 min) |
Misc |
11 |
| 1.0 pkgs |
Pilsner Urqell (Wyeast Labs #2001) |
Yeast |
12 |
Notes
As an experiment the saccrification was 10.5 hours not 40 minutes. I got it to 67.3C and went to work. Once I get back from work, I brought the temp back up to 67.
Racked to secondary March 28, 2005 FG 1.019
April 21, 2005 SG 1.017This Recipe Has Not Been Rated
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