Aventinus Doppel

This is a clone for Aventinus recipe.

Brewer:	Jim Mechtly		Email:	-
Beer:	Aventinus Doppel		Style:	Weizenbock
Type:	Extract w/grain		Size:	5.5 gallons
Color:	30 HCU (~16 SRM)		Bitterness:	15 IBU
OG:	1.079		FG:	1.018
Alcohol:	7.8% v/v (6.1% w/w)
Water:	Add TBSP of gypsum or use bottled water.
Grain:	0.75 lb. Belgian pale 0.25 lb. Wheat malt 0.5 lb. Belgian CaraMunich 0.5 lb. 3 oz. German crystal 60L 1 oz. American chocolate 0.25 lb. Flaked wheat
Steep:	Steep the grains at 154°F for 75 minutes.
Boil:	60 minutes	SG 1.144	3 gallons
	2 lb. Amber dry malt extract 6.6 lb. Wheat extract liquid 1 lb. Belgian candi sugar
	Add Irish Moss with 15 minutes boil remaining.
Hops:	1 oz. Hallertauer flower (4.1% AA, 60 min.) 1 oz. Hallertauer flower (4.1% AA, 45 min.) 0.5 oz. Hallertauer flower (4.1% AA, 30 min.) .25 oz. Hallertauer Mittelfruh (3.8% AA, 30 min.) 0.5 oz. Hallertauer flower (4.1% AA, 15 min.) .5 oz. Hallertauer Mittelfruh (3.8% AA, 15 min.) .25 oz. Hallertauer Mittelfruh (aroma)
Yeast:	Wyeast German Wheat 3333. Or WYeast 3068, WLP300. Or Belgian yeast.
Log:	Ferment at 70°F. Secondary 2 weeks.
Carbonation:	3/4 cup corn sugar.

Recipe posted 12/09/07.