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2006 Best Of Show
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Best of Show Hallenator Doppelbock
Doppelbock

 

Type: Partial Mash

Date: 5/29/2005

Batch Size: 5.50 gal

Brewer: Bob Hall
Boil Size: 6.85 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 38.0 Brewhouse Efficiency: 68.0
Taste Notes: Rich, malty doppelbock well balanced with noble hops.
 

Ingredients

Amount Item Type % or IBU
8.0 oz Dark Dry Extract (17.5 SRM) Dry Extract 3.1 %
4 lbs 8.0 oz Wheat Liquid Extract (8.0 SRM) Extract 28.1 %
6 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 37.5 %
3 lbs Munich Malt - 10L (10.0 SRM) Grain 18.8 %
1 lbs Caramunich Malt (56.0 SRM) Grain 6.3 %
8.0 oz Biscuit Malt (23.0 SRM) Grain 3.1 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3.1 %
1.00 oz Tettnang (Adjusted) [5.00%] (60 min) Hops 18.8 IBU
1.00 oz Tettnang (Adjusted) [3.70%] (60 min) Hops 13.9 IBU
1.00 oz Tettnang (Adjusted) [3.70%] (20 min) Hops 4.7 IBU
1.00 tsp Irish Moss (Boil 10.0 min) Misc
12.00 mg Zinc (Boil 60.0 min) Misc
1 Pkgs Southern German Lager (White Labs #WLP838) Yeast-Lager

 

Beer Profile

Est Original Gravity: 1.083 SG

Measured Original Gravity: 1.080 SG
Est Final Gravity: 1.022 SG Measured Final Gravity: 1.020 SG
Estimated Alcohol by Vol: 8.0 % Actual Alcohol by Vol: 7.9 %
Bitterness: 37.4 IBU Calories: 368 cal/pint
Est Color: 16.6 SRM Color:
Color
 

Mash Profile

Mash Name: Fix Lager Step Mash Total Grain Weight: 11.00 lb
Sparge Water: 3.30 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Name Description Step Temp Step Time
Protein Add 8.00 qt of water and heat to 122.0 F over 10 min 122.0 F 30 min
Step Add 3.00 qt of water at 200.0 F 140.0 F 30 min
Step Add 5.00 qt of water at 204.8 F 158.0 F 30 min
Step Add 5.00 qt of water at 204.0 F 168.0 F 10 min

 
Mash Notes: Dough-in mash at approx. 40C (104F) and heat to first rest.

Carbonation and Storage

Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 4.2 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 84.0 days
Storage Temperature: 38.0 F  
 

Notes

Use large starter (slurry from 2L)
Extracts used due to limited mash tun capacity. Extracts added near end of boil.
Bottled conditioned approximately 3 months.