Recipe Author: Jeff Rankert
Beer Style: Doppelbock
Batch Size: 11.5
Boil Time: 90 minutes
Original Gravity: 1.074
Est Final Gravity: 1.016
IBUs: 22
ABV: 7.7%
Malt/Grain/Sugar/Extract:
| 25 lbs |
Mecca Grade Metolius |
73.5% |
| 5 lbs |
Weyermann Pilsner |
14.7% |
| 2 lbs |
Weyermann Munich II |
5.9% |
| 1 lbs |
Weyermann CaraMunich II |
2.9% |
| 1 lbs |
Weyermann Melanoidin |
2.8% |
Water Profile
| Mash: Salts/Acids: 8g CaCI2, 0.5g CaS04, 2g MgS04, 2g NaHCO3, 2g Ca(OH)2, 1.21g Na Meta, 0.5 tsp Brewtan-B |
| Kettle: Salts: 2g CaCI2, 0.5g CaS04, 1g MgS04, 2.09g Na Meta, 1 tsp Brewtan-B |
Mashing
| Main Rest – 145°F for 40 minutes |
| Second Rest – 158°F for 20 minutes |
| Third Rest – 163°F for 20 minutes |
| Mash Out – 170°F for 10 minutes |
Hops:
| Hallertauer Mittelfruh |
% |
1 oz |
60 minutes |
| Hallertau |
2.4% |
2 oz |
60 minutes |
| Hallertau |
2.4% |
0.5 oz |
10 minutes |
Yeast:
Misc:
Notes:
After Boil and any high temp hopstand/whirlpool, cool wort to pitching temp.
50°F |
| Aerate Wort for 326 Seconds with 02 flowing at 1 liter per minute. |
| Pitch Yeast, Install Airlock/Blowoff, set up appropriate temperature control at 50 degrees, and have a beer. |
