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» 2004 Mayfaire - Second Runnerup - Bud Tourville : Doppelbock  |
2004 Mayfaire - Second Runnerup - Bud Tourville : Doppelbock |
Style: |
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15.4 Doppelbock |
Brewed by: |
|
Bud Tourville |
Batch Size: |
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5.5 Gallons |
Boil Time: |
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90 Minutes |
Est. OG: |
|
1.110 |
Actual OG: |
|
1.101 |
Est. IBU: |
|
28.2 IBUs |
Est. Color: |
|
27.3 SRM |
Recipe Index | Promash File |
 |
Grains, Extracts, Sugars |
Malt Name |
Maltser |
Amount |
Percentage |
2-Row Pale Malt |
American |
6.0 lbs |
27.0% |
Pilsner Malt |
German |
6.0 lbs |
27.0% |
Vienna Malt |
German |
2.50 lbs |
11.2% |
Munich Malt |
Weyermann |
2.5 lbs |
11.2% |
Crystal 120L Malt |
|
2.0 lbs |
9.0% |
Carapils Malt |
|
2.0 lbs |
9.0% |
Wheat Malt |
Weyermann |
1.0 lbs |
4.5% |
|
 |
Hops |
Name |
Form |
Alpha |
Amount |
Time |
Hallertauer |
Pellet |
-- |
2.0 oz |
60 |
|
 |
Yeast |
Man. |
Code |
Name |
Type |
Amount (Starter) |
White Labs |
WLP833 |
German Bock |
Lager |
|
|
 |
Mash Schedule |
Step |
Rest Temp |
Rest Time |
Heat |
Water |
Mash in |
100 F |
30 minutes |
Infusion |
|
Protein Rest |
125 F |
45 minutes |
Decoction |
|
Sugar Rest |
158 F |
30 minutes |
Decoction |
|
Mash out |
170 F |
10 minutes |
Decoction |
|
|
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Extras |
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|
 |
Notes |
From Bud's Notes:
|
Used triple decoction mash with rests at 100 for 30 minutes, 125 for 45 minutes, 158 for 30 miniutes and mash out at 170. Boiled for 90 minutes. Added 2 oz hallertauer for 60 minutes of the boil. Fermented with WLP833 (I think that is the Bock yeast, check www.whitelabs.com) at the top of the lager range until signs of fermentation stopped. I then did a diacetyl rest for 24 hours at room temperature (68 degrees). I cleared in a secondary for about 1 week and bottled under counter pressure 15 PSI.
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