Autumnal Rejuvenator
Doppelbock • All Grain • 5 gal
When your get up and go has got up and gone...
September 26, 2003 09:30am
Ingredients (All Grain, 5 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 |