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Doppelbock & Eisbock
Made a doppel, freezing half for an Eisbock, bottling the remainder for a doppel.
| Brewer: | ChriSto | Email: | - | |||||
| Beer: | Doppelbock & Eisbock | Style: | Doppelbock | |||||
| Type: | All grain | Size: | 5.2 gallons | |||||
| Color: |
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Bitterness: | 22 IBU | |||||
| OG: | 1.076 | FG: | 1.022 | |||||
| Alcohol: | 7.0% v/v (5.5% w/w) | |||||||
| Water: | I have Munich-type water | |||||||
| Grain: | 5.5 lb. German Pilsner 0.5 lb. Belgian CaraMunich 5.5 lb. German Munich 0.75 lb. Belgian aromatic 4.0 oz. Belgian Special B |
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| Mash: | 75% efficiency | |||||||
| 152F for 2 hours, though thermometer was apparently off (found out later) and thinking closer to 147F | ||||||||
| Boil: | 75 minutes | SG 1.062 | 6.4 gallons | |||||
| 4 oz. Light dry malt extract 1 lb. Light malt extract |
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| SuperMoss @ 15 min. | ||||||||
| Hops: | 36.3g Hallertauer (4.25% AA, 70 min.) 14g Hallertauer (4.25% AA, 30 min.) |
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| Yeast: | WL-830 | |||||||
| Log: | Primary @ 48F for 4 weeks, 5 days D-rest @ 65F, Secondary @ 48F for 8 months (I was busy). FG was actually 1.014 due to the apparently low mash temp. Finally racked 2.4 gal to a carboy and froze to 1.9 gals (about a 25% reduction), then force carbed in small keg. Bottled the remaining d-bock and naturally carbonated. | |||||||
| Carbonation: | medium carbonation | |||||||
| Tasting: | Upon trying at the rack, the breadiness was more like English biscuit and thought I had put the wrong grain in. Also, from the low mash temp, thought the base beer might be just a tad too thin and bitter. Now that it's finished, however, this is really a great beer. Both the base beer and Eisbock are great - the biscuit turned to bread and it's not overly thin. | |||||||
Recipe posted 08/20/12.
