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Alastor 
All Grain Recipe
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| Brewer: Matthew Horton/Anthony Gitcho | |
| Batch Size: 5.00 gal | Style: Doppelbock ( 5C) |
| Boil Size: 6.72 gal | Style Guide: BJCP 2008 |
| Color: 16.5 SRM | Equipment: My Equipment |
| Bitterness: 21.1 IBUs | Boil Time: 60 min |
| Est OG: 1.079 (19.1° P) | Mash Profile: Temperature Mash, 1 Step, Medium Body |
| Est FG: 1.017 SG (4.4° P) | Fermentation: Lager, Three Stage |
| ABV: 8.2% | Taste Rating: 30.0 |
| Amount | Name | Type | # |
|---|---|---|---|
| 12 lbs | Munich Malt (9.0 SRM) | Grain | 1 |
| 1 lbs | Biscuit Malt (23.0 SRM) | Grain | 2 |
| 1 lbs | Caravienne Malt (22.0 SRM) | Grain | 3 |
| 1 lbs | Melanoidin (Weyermann) (30.0 SRM) | Grain | 4 |
| 2.00 oz | Saphir [3.5%] - Boil 60 min | Hops | 5 |
| 1.0 pkgs | Bavarian Lager (Wyeast Labs #2206) | Yeast | 6 |