RECIPES
Kris Domagala - Doppelbock 1st place in Strong Lager at Vicbrew 2015
Grain Bill
| Grain | EBC | % |
|---|---|---|
| Weyermann Munich I | 55.6% | |
| Weyermann Munich II | 39.7% | |
| Weyermann Melanoidin | 4% | |
| Weyermann Carafa Special II | 0.8% |
Hop Schedule
| Name | Weight | AA | Type | Time |
|---|---|---|---|---|
| German Northern Brewer | 17.5g | 10.6 % | Boil | 60 Mins |
| German Hallertauer Mittlefruh | 8.5g | 8 % | Boil | 60 Mins |
Mash Steps
| Step | Temp | Time |
|---|---|---|
| Mash in | 55° C | 5 Mins |
| Raise to 63C | 66° C | 20 Mins |
| Raise to 72C | 72° C | 20 Mins |
| Raise to 78C | 78° C | 10 Mins |
Yeast
| Name | Amount | Type |
|---|---|---|
| WY2487 Hella Bock (fresh slurry) | 450 ml | Liquid |
Notes:
1st place in Strong Lager at Vicbrew 2015
4th place in AABC 2015 2nd place in QABC 2014
Braumeister, no-chill targeting 29.5L post boil (25L final volume)
No-sparge
CaCl2 6.25g -60 mins
Yeast nutrient 4g -10 mins
Koppafloc 1g -10 mins
Whirlfloc 0.5g -10 mins
WY2487 Hella Bock (450ml fresh slurry). Oxygenated for 90s.
Fermented at 10C for 12 days, then raised to 19C over 6 days. Transferred to keg after 4 weeks and counter-pressure bottle filled at a later date.
This batch was brewed in February 2014, making it 18 months old at the time of Vicbrew 2015. Bottles were kept in the dark at stable temperatures ranging between 10-20C over the year.