Brewer’s Roundtable Reference Library

Description:

This is a dopplebock that needs to be lagered for about 8 weeks. It fermented out nicely at 48-50f.we’ll see what happens.

Size:

• 2 1/2 gallon

Ingredients:

• 5 lbs. 2-row
• 1 1/4 oz. chocolate malt
• 1 2/3 lb. munich
• 1/4 oz. northern brewers
• 1/2 oz. Hallertaur
• Wyeast 2206 Bavarian yeast starter 1 quart
• 1/2 tsp irish moss
• 2 1/2 Tbs. corn sugar
• 1/4 tsp. polyclar

Brewing Instructions:

Mash all grains at 95f for 10 min. Raise temp to 122f for 30 min. Raise to 145f for 60 min. And one more time to 168f for 10 min. Sparge 3 times slow and accumulate 4 gallons of wort.Boil for 90 min. adding Northern brewers and 1/4 oz. hallertaur at the beggining of the boil. After 75 min. add the rest of the hallertaur and the irish moss.Cool to 75-80f and pitch starter. Ferment at 50f for 2 weeks.Rack to secondary add pollyclar and lager for 8 weeks.

Fermentation:

• Primary-2 weeks
• Secondary-8 week polyclar.

• O.G.-1.072
• F.G.-1.014
• Alcohol-7.5%