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Autumnal Rejuvenator

Autumnal Rejuvenator

Doppelbock • All Grain • 5 gal

vtterror

When your get up and go has got up and gone...

September 26, 2003  09:30am

0.0/5.0 0 ratings

Ingredients (All Grain5 gal)

  • 6 lbs English 2-row Pale

    English 2-row Pale

    All English Ales. Workhorse of British Brewing. Infusion Mash.

  • 4 lbs German Vienna

    German Vienna

    Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.

  • 4 lbs Munich Malt

    Munich Malt

    Sweet, toasted flavor and aroma. For Oktoberfests and malty styles

  • 1 lbs Belgian Aromatic

    Belgian Aromatic

    Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.

  • 1.5 lbs American Caramel 90°L

    American Caramel 90°L

    Mild caramel,nutty flavor, sweet. adds color(Red Ale)

  • 2.5 lbs Melanoidin Malt

    Melanoidin Malt

    Red Ales

  • 1.5 oz Hallertauer Hersbrucker -4.5 AA% whole; boiled 90 min

    Hallertauer Hersbrucker

    Mild to strong. 'Noble'.

  • .5 oz Hallertauer Hersbrucker -4.5 AA% whole; boiled 10 min

    Hallertauer Hersbrucker

    Mild to strong. 'Noble'.

  • 2tsp Irish Moss -(omitted from calculations)

    Irish Moss

  • Wyeast2206Bavarian Lager

    Wyeast2206Bavarian Lager

    Used by many German breweries to produce rich, full-bodied, malty beers. Good choice for Bocks and Dopplebocks.

Notes

A mini decoction (to increase caramelization, and promote fuller mouthfeel) would not be out of order in this recipe.

Style (BJCP)

Category: 5 -Bock

Subcategory: C -Doppelbock

Range for this Style
Original Gravity: 1.093 1.072 -1.112
Terminal Gravity: 1.022 1.016 -1.024
Color: 22.2 SRM 6 -25
Alcohol: 9.4% ABV 7% -10%
Bitterness: 29.6 IBU 16 -26

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