Jake Virnig (18.104.22.168)
|Posted on Thursday, December 11, 2003 - 06:47 am: ||
Anyone have a favorite all grain Maibock or Dopplebock recipe they would care to share?
Jim Layton (22.214.171.124)
|Posted on Friday, December 12, 2003 - 06:17 am: ||
Here's a recent dopplebock that came out pretty good:
5.5 gallon recipe
8.5 lb. Weyerman light munich malt
4.5 lb. Am. 2-row malt (using up some leftovers)
1.0 lb. Weyerman pils malt
13 oz. 90L crystal malt
3 oz. Weyermann carafa III dehusked
0.2 oz. Mt. Hood whole, 5.5%, 120 min. boil
0.55 oz. Mt. Hood whole, 5.5%, 60 min. boil
0.2 oz. Spalter Select whole, 5.5%, 45 min. boil
0.5 oz. Hallertauer whole, 4.4%, 30 minute boil
0.5 oz. Spalter Select whole, 5.5%, 15 minute boil
Wyeast 2124, 1/2 yeast cake from a previous batch
Mash 135F for 10 minutes, 145F for 40 minutes, 158F for 30 minutes, 170F and then transfer to lauter tun. Boil 120 minutes. Chill to 50F, pitch yeast, aerate. Ferment at 50F.
Walt Fischer (126.96.36.199)
|Posted on Friday, December 12, 2003 - 08:36 am: ||
Wanna good dopplebock recipe?
Big Brew 2002 - Maibock provided by George Fix
Damn good beer.. drinking it 6 months later was an honor... everyone who tasted it, loved it...
Think back... my friends...
Bill Pierce (188.8.131.52)
|Posted on Friday, December 12, 2003 - 02:16 pm: ||
The 2002 Big Brew maibock is indeed a fine beer. I hope George has a good stock of it where he is now. R.I.P.
|Posted on Friday, December 12, 2003 - 05:14 pm: ||
This maibock came out quite well:
7 lbs. European Munich Light (I used Durst)
6 lbs. Eurpoean Pilsener (I used MFB)
3 oz. Hallertauer Hersbruker 3.2% 60 min
0.5 oz. Tettnanger 5.2% 20 min
0.75 oz. Tettnanger 5.2% 1 min
WLP838 Southern German Lager yeast
OG 1.070, FG 1.018, 37 IBUs
David Woods (184.108.40.206)
|Posted on Sunday, December 14, 2003 - 12:08 am: ||
Quick question, when I put G. Fixed Mai Bock in pro-mash I came up with 38 IBU's. His recipe claimed to only have 25 IBU's! Did George already compensate for the lack of isomersation in a high OG wort, or did I screw up! and I didn't forget to change the minutes and the alpha % content to match his recipe.
The OG was different too, but my efficency is probably lower (around 70%) than his.
Greg Beron (220.127.116.11)
|Posted on Monday, December 15, 2003 - 07:33 pm: ||
I think he must have used only the 60 and 30 minute hop additions to calculate bitterness. Having brewed a Maibock yesterday, the 15 minute addition seemed high for this style.
David Woods (18.104.22.168)
|Posted on Tuesday, December 16, 2003 - 02:29 am: ||
But that would still give me an IBU of 33 when the recipe called for 25. Just curious!
Scott Peifer (22.214.171.124)
|Posted on Friday, December 19, 2003 - 03:52 pm: ||
Here is a good starting point for a dopplebock recipe (don't have the recipe at work) for 5 gallons of dopplebock:
enough light munich malt to get to 1.072
1lb of 90l crystal
hallertau to about 24 IBU's
Wyeast Bavarian Lager yeast
This made a very good bock