Tessellator

Classification: dopplebock, bock, extract

Source: James S. Murphy (jsm@mse.cmu.edu), r.c.b., 12/14/92

Based on a recipe from "Country Wines", Pittsburgh, PA.

Ingredients:

8 lbs Heidelberg Bavarian Bock Malt Dark
1 lb M&F dry light
1/4 lb Chocolate Malt, crushed
1/8 lb Black Roasted Barley, crushed
1/2 lb German light crystal, crushed
2 ozs, Fresh Bullion Hops
1/2 oz Fresh Chinnok Hops
1 oz Fresh Perl Hops
1/2 oz Compressed Kent Goldings Hops
1 tsp Irish Moss
1 1/2 inches licorice, crushed
2 pkgs Whitbred Ale yeast

Procedure:

Crush all grains, place in muslin bag in 6 qts water. Bring to a boil. Remove grains in bag and add all malts. Boil 20 minutes. Add Bullion Hops. Boil 30 minutes. Add Chinook Hops, Licorice, Irish Moss. Boil 15 minutes. Add 1/4 oz Perl hops. Boil 10 minutes. Add 1/4 oz Perl hops. Boil 5 minutes. Chill wort and sparge into primary fermenter. Add water to 5 1/2 gals. Dry hop 1/2 oz Kent Goldings in muslin bag. Pitch yeast.

Rack to secondary, removing hops after fermentation slows. Bottle with 1 1/4 cup M&F dry malt for priming.

Specifics:

O.G.: 1.053
F.G.: 1.011