dopplebock, bock, extract
Source: Jack Webb (firstname.lastname@example.org)
Issue #575, 2/4/91
This dopplebock was based on a recipe from Papazian's book. In making
this beer, I used hops plugs for the first time. Wonderful stuff. They
expand and give the appearance of fresh hops and they smell great! This
batch turned out really well. Very dark and smooth, lightly carbonated,
with a considerable alcoholic whammy. Great sippin' beer.
- 1/2 pound, pale malt
- 1/2 pound, crystal malt
- 1/2 pound, chocolate malt
- 9.9 pounds, dark malt extract syrup
- 1 pound, dry amber malt extract
- 3-1/2 ounces, Saaz hops (boil)
- 1/2 ounce, Hallertauer hops (finish)
- lager yeast
- 3/4 cup, corn sugar (priming)
Roast pale malt in 325 degree oven for 15 minutes or until golden brown.
Crack grains and add to 1-1/2 gallons cold water. Bring to boil. Before
serious boil starts, remove grains. Add extract and Saaz hops. Boil 60
minutes. Add Hallertauer hops and boil 5 more minutes. Remove from
heat. Cover and let hops steep 15 minutes. Strain into 3-1/2 gallons
cold water. (Be sure to strain out as much stuff as possible.) Pitch
yeast and ferment one week at about 65 degrees, then rack to secondary.
Secondary fermentation should last about 3 weeks at 45-50 degrees. Prime
and bottle. Refrigerate bottles for about 1 month.
- Primary Ferment: 1 week at 65 degrees
- Secondary Ferment: 3 weeks at 45-50 degrees