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Home » Recipes » 2004 Mayfaire - Second Runnerup - Bud Tourville : Doppelbock
2004 Mayfaire - Second Runnerup - Bud Tourville : Doppelbock
Style:    15.4 Doppelbock
Brewed by:    Bud Tourville
Batch Size:    5.5 Gallons
Boil Time:    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
Extras

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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