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Depot Dopplebock
This a recipe for a German Dopplebock that I may brew in the future for
the AHA club-only competition. My inspiration is the fantastic Ayinger
Celebrator. Should be very rich and malty, but well balanced.
| Brewer: | Christopher McMath | Email: | mcmath@colorado.edu | |||||
| Beer: | Depot Dopplebock | Style: | Dopplebock | |||||
| Type: | Partial mash | Size: | 5.5 gallons | |||||
| Color: |
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Bitterness: | 30 IBU | |||||
| OG: | 1.080 | FG: | 1.018 | |||||
| Alcohol: | 8.0% v/v (6.2% w/w) | |||||||
| Water: | 10 gallons of declorinated Boulder, CO water | |||||||
| Grain: | 3 lb. German Pilsner 1 lb. Wheat malt 1 lb. German Vienna 5 lb. German Munich 2 oz. Belgian aromatic .5 lb. Dextrine malt (Cara-Pils) .5 lb. Belgian CaraMunich .5 lb. Belgian CaraVienne .25 lb. Belgian chocolate |
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| Mash: | 75% efficiency | |||||||
| step infusion with rests at 90 for 30 min, 122 for 30 min, 154 for 70 min and 170 for 20 min. Sparge with five gallons of 170 degree water. |
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| Boil: | 90 minutes | SG 1.067 | 6.5 gallons | |||||
| 3 lb. Light malt extract | ||||||||
| Hops: | 1 oz. Hallertauer Mittelfruh (5% AA, 60 min.) .5 oz. Tettnanger (4.5% AA, 60 min.) 1 oz. Hallertauer Mittelfruh (5% AA, 30 min.) 1 oz. Hallertauer Mittelfruh (aroma) |
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| Yeast: | Probably wyeast 2112, california lager, 1/2 gallon starter. I am going to try to keep it as cool as possible. Using the wyeast bavarian produces too many esters at above lagering temp. |
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| Log: | Not brewed yet. Ferment near 50 degrees f and age cool for at least 2 months. |
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| Carbonation: | Use 3/4 cup corn sugar/5 gallons for standard carbonation. | |||||||
| Tasting: | Not brewed yet. Will update later. | |||||||
Recipe posted 01/28/98.
