Cats Meow 3
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Dopplebock


Classification: dopplebock, bock, partial-mash

Source: Jed Parsons (parsons1@husc.harvard.edu) Issue #963, 9/7/92


Ingredients:

Procedure:

Eight quarts water to strike heat of 140 F. Protein rest at 122 for 30 minutes. Starch conversion 1/2 hour at 153, then 1/2 hour at 149. Mash out at 169. Sparge with 4 gallons. Boil 60 minutes.