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Doppelbock • All Grain • 5.4 gal
Exact percentages of the Amsterdam Spring Bock
November 9, 2014 06:15pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.4 gal)
- 8 lbs
Munich 10L Malt;Briess
Munich 10L Malt;Briess
Robust malty flavor. Characteristics & Applications: • Adds a pronounced malty flavor without adding non-fermentables or affecting foam. • Small amounts added to the grist will improve the malty flavor and give a richer color to low gravity brews. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 5.2 lbs
Floor-Malted Bohemian Pilsner Malt;Weyermann®
Floor-Malted Bohemian Pilsner Malt;Weyermann®
Czech-grown two-row spring barley. Traditional, authentic floor malt produced in Czech. Republic according to highest Weyermann® quality standards. Up to 100% of total grain bill. All lagers (especially Czech. Pils/Pilsner/Pilsener) as well as low-alcohol, “light”, and ales.
- 4 lbs
Vienna Malt;Briess
Vienna Malt;Briess
Malty, very slight biscuit flavor. Characteristics & Applications: • Can be used as a base malt • Use with Caramel Malts to produce malty red and amber beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- .406 lbs
Chocolate Malt;Breiss
Chocolate Malt;Breiss
Rich roasted coffee flavor. Characteristics & Applications: • Chocolate Malt is used in all beer styles for color adjustment with minor or no flavor contribution. • Use 1-10% for desired color in Porter and Stout Beer. • The chocolate flavor is very complementary when used in higher percentages in Brown Ales, Porters, Stouts and other Dark Beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 2.4 lbs
Melanoidin 40 EBC Malt;Castle Malting
Melanoidin 40 EBC Malt;Castle Malting
Features: Belgian Melanoindin (Melano) malt. Special germination process. Kilned in a special way at up to 130°C. Melano malt is slowly dried as the temperature is raised, allowing the melanoidins to form as part of the kilning process. Usage: Amber and dark beers, Scottish type and red coloured beers like Scottish ales, amber ales, red ales, and Irish ales. Characteristics: Very aromatic with intense malty flavour. Gives fullness and roundness to the beer colour, improves flavour stability and promotes red colour in your beer. Gives beer fuller body. This specialty variety has been described as “turbo Munich”.
- 1.75 oz
Northern Brewer -6.0 AA% whole; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 1 oz
Tettnanger -4.5 AA% whole; boiled 10 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 1 oz
Hallertau -4.5 AA% whole; boiled 5 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
-
FermentisW-34/70Saflager W-34/70
FermentisW-34/70Saflager W-34/70
This famous yeast strain from Weihenstephan in Germany is used world-wide within the brewing industry. Thanks to its technological properties, this strain has become the most popular strain for lager brewing and is used by industrial breweries and brewing groups around the globe. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 23C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
5# pils actually 4# pils + 1# wheat 2# melanoidin actually 1# Mel + 1# crystal 40
Style (BJCP)
Category: 5 -Bock
Subcategory: C -Doppelbock
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.085 | 1.072 -1.112 |  |
| Terminal Gravity: | 1.020 | 1.016 -1.024 | |
| Color: | 21.2 SRM | 6 -25 | |
| Alcohol: | 8.6% ABV | 7% -10% | |
| Bitterness: | 41.9 IBU | 16 -26 | |
Discussion
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