Drunk Monk Doppelbock
Size: 5.0 gal
Original Gravity: 1.089 (1.072 - 1.112)
Terminal Gravity: 1.022 (1.016 - 1.024)
Color: 17.96 (6.0 - 25.0)
Alcohol: 8.84% (7.0% - 10.0%)
3.0 lb Munich Amber
4.5 lb 2-Row Brewers Malt
6.0 lb German Light Munich
0.25 lb Melanoidin Malt
1.13 lb German CaraMunich I
0.12 lb 2-Row Chocolate Malt
1.0 lb German CaraFoam
2.0 oz Tettnanger (4.5%) - added during boil, boiled 60 min
1.0 ea Fermentis W-34/70 Saflager W-34/70
I ended up getting lousy efficiency because of a bad grain crush among other things but things turned out well in the end.
Single infusion mash at 157F for 60 mins. and a batch sparge at 170F. Collected 7 gals of wort and did a late addition on the Munich LME.
????? correct if I'm wrong isn't this all-grain ? description says partial.
3.0 lb Munich Amber - 3 lbs of Munich Extract
Although it depends on def of partial... With only 3lbs of extract it might as well be considered all-grain. I just keep it in the recipe just in case my eff. is bad and I need the extract. I just didn't want to classify it as all-grain since I used a little bit of extract in it.
How was the resulting beer? Does it resemble any specific commercial Doppelbock?
I haven't brewed this in quite a while, but as I recall it was good. Would be even better with a good bock water profile. This is not a clone of any specific beer though. It's just a mix of a few different recipes I've brewed before. This one does need to age a bit though before it shines.
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