Lemon Wheat Dopplebock

This recipe started as a clone of the Avatinus Wheat Dopplebock - I modifed it for a partial extract recipe only because I can't boil 5 gals at once but like to maximize the grain content and minimize the extract. I also added 2-Tablespoons of grated lemon rind for a nice lemon nose and taste. - Also, add the 1-1/2 oz Hallertau hops at the beginning of the 90-min boil, not at 60 min.

Brewer:	Table Rock Brewing Co.		Email:	randy.gingrich@intel.com
Beer:	Lemon Wheat Dopplebock		Style:	Weizen/Weissbier
Type:	Extract w/grain		Size:	5.0 gallons
Color:	17 HCU (~10 SRM)		Bitterness:	17 IBU
OG:	1.082		FG:	1.013
Alcohol:	8.9% v/v (7.0% w/w)
Water:	Use a good charcol filter and treat the mash/sparge water with a Tablespoon of gypsum
Grain:	6 lb. Belgian pale 4 lb. Wheat malt 1 lb. German Munich 9 oz. American crystal 40L 4 oz. German Melanoidan Malt 1 oz. American chocolate 6 oz. Torrified wheat
Steep:	I mash the grains for 90 min at 150-155 deg F in a 5-gal picnic water cooler (round style) - then sparge with 170 degF water to achieve 3-1/4 gals total sweet wort volume, then add the 2-1/2 lbs extract to bring the total boil to just over 3-1/2 gals.
Boil:	90 minutes	SG 1.117	3.5 gallons
	2 lb. 8 oz. Wheat extract
	Irish moss last 10 minutes - you can skip this if you prefer a cloudier wheat beer when cold.
Hops:	1.5 oz. Hallertauer Hersbrucker (5% AA, 60 min.) .5 oz. Hallertauer Hersbrucker (5% AA, 15 min.)
Yeast:	I've used the 3333 German Wheat Yeast from Wheast
Log:	As an option, you can add 2-Tablespoons of grated lemon rind to the boil to get a nice lemon nose. Primary fermenter for 5-6 days, rack to secondary fermenter for another 5-6 days, then add conditioning sugar - bottle and let age another 2 weeks
Carbonation:	4.0 volumes	Corn Sugar: 8.31 oz. for 5 gallons @ 65°F
	I let the beer bottle condition at about 60-65 degF for 2 weeks - but usually take a couple early bottle after a week.

Recipe posted 02/28/01.