doppelbock 2016
273 calories
28.4 g
12 oz
Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
3 oz |
Hallertau Hersbrucker3 oz Hallertau Hersbrucker Hops |
|
Pellet |
4 |
Boil
|
90 min |
14.78 |
60% |
2 oz |
Tettnanger2 oz Tettnanger Hops |
|
Pellet |
4.5 |
Boil
|
30 min |
7.96 |
40% |
5 oz
/ $ 0.00
|
Notes
No decoction; we will mash off the kettle at 155 deg F (to achieve approx. 150 in the mash tun) for 75 minutes, stirring only; will lauter and boil 75 minutes.
Cool the wort to 5-8 C and pitch the yeast after oxygenating the wort. You may give the beer another shot of oxygen after 10 - 12hrs if no activity is visible yet. Ferment at 8-9 C (46 - 48F ) for 4 weeks or until the attenuation is within 6-8% of the limit of attenuation (Fast Ferment Test). A fermentation below 10 C (50 F) is important to curb the production of fusel alcohols. Yeasts are more prone to the development of higher alcohols in high gravity wort environments. A warm diacetyl rest should not be necessary, but if the yeast shows very slow fermentation performance, raising the beer temperature after 60% attenuation can speed it up.
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Last Updated: 2016-06-27 16:00 UTC