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Aviator Doppelbock
| Brewer: | Jerry Dessert | Email: | - | |||||
| Beer: | Aviator Doppelbock | Style: | Doppelbock | |||||
| Type: | All grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 53 IBU | |||||
| OG: | 1.080 | FG: | 1.020 | |||||
| Alcohol: | 7.7% v/v (6.1% w/w) | |||||||
| Water: | Filtered city water, Temecula, California | |||||||
| Grain: | 9.15 lb. Belgian Munich 5.08 lb. German Vienna 3.05 lb. Belgian CaraMunich 0.51 lb. Belgian CaraVienne |
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| Mash: | 61% efficiency | |||||||
| Mash-in with 5 gallons and stabilize at 122 degrees. After 20 minute rest, ramp up to 155 degrees for 45 minutes. Sparge to get 7.75 gallons to boiler. | ||||||||
| Boil: | 90 minutes | SG 1.050 | 8 gallons | |||||
| Boiled for 75 minutes, adding 1.5 oz. hops at 60 minutes left, and .5 oz. with 15 minutes left. Added .5 teaspoon irish moss with 15 minutes left. | ||||||||
| Hops: | 1.5 oz. Perle (8% AA, 60 min.) 0.5 oz. Perle (8% AA, 15 min.) |
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| Yeast: | White Labs WLP 830 from a previous batch of steam beer I brewed. So, I had a large amount of healthy yeast for this big beer. | |||||||
| Log: | I primary fermented this beer for 10 days at 55 degrees. I did a diacetyl rest for 2 days, then racked it and stepped the temp down to 32 degrees. | |||||||
| Carbonation: | I will force carbonate it when I keg it. | |||||||
| Tasting: | The beer is currently lagering. I brewed it on August 21, so it has been aging for only about 2 weeks. It tastes awesome, very similar to other doppelbocks I have tasted. I should have boiled it down longer, to concentrate it a little more, as I had some wort left after I filled my fermenter. | |||||||
Recipe posted 09/18/08.
