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Old 01-04-2006, 02:23 AM   #1
Oct 2005
Posts: 153

Found some used 5g carboys online, so I don't mind having one (or two) tied up for a couple of months.

Anyone have a good extract or partial mash recipe for a dopplebock?
A fool and his money are soon partying.

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Old 01-04-2006, 04:29 AM   #2
Sep 2005
Posts: 42

I found a good source on 5g galss carboys, off topic I know, but maybe useful.

Bottled water is still available in 5g glass jugs. 14 bucks got a glass jug full of water. 8 bucks will fill it up. *READ* 5 gallon glass carboy for 7 bucks!!

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Old 01-04-2006, 09:23 AM   #3
Jun 2005
Surprise, AZ.
Posts: 1,488
Liked 5 Times on 4 Posts

I have two recipes that ended very well:


1. Add 1 gallons of water to the brewing pot. Pour the crushed grains into a grain bag and tie the bag closed. Place the bag into the water and allow the grains to steep over medium heat (the water should be steamy, not boiling). After 30 minutes, remove the pot from the heat, remove, and discard the grain bag.
Grains used in this recipe:
4 lbs. Pilsner Malt
2 lbs. Munich Malt
1 lb. German Dark Crystal
1 lb. Chocolate Malt

2.Pour the following malt extract(s) into the pot while stirring constantly. Return the pot to the heat and bring the contents of the pot, now called wort, to a boil.

Malt extract(s) used in this recipe:
6 lbs. Dark Dry Extract

3.The wort will boil for a total of 60 minutes during which time the following hops and other ingredients will be added to the boil.

At the start of the boil add the following BITTERING HOPS to boil for the entire 60 minutes:
1 oz. Hallertau
30 minutes from the end of the boil add the following FLAVOR HOPS:
oz. Hallertau
10 minutes from the end of the boil add the following AROMA HOPS:
oz. Hallertau

4.At the end of the 60 minute boil, remove the pot from the heat then remove and discard the hop bags. Allow the wort to cool to about 90F. (Note: Use a wort chiller to hasten this very important step. Also, be sure that anything that will come into contact with the chilled wort is properly sanitized.)
5.While the wort is cooling, add 3 gallons of cold water to the primary fermenter. Add the chilled wort and enough additional cold water to bring the total volume up to 5 gallons. At this point, take a sample of the wort for the specific gravity reading; refer to your hydrometer instructions for taking this reading.
6.The proper temperature at which to pitch (add to the wort) the yeast is in the 65-75F range. If necessary, place the fermenter into a cold (or warm) water bath to bring the temperature into this range. When the temperature is correct, pitch the yeast. (Note: If dry yeast is used, rehydrate it prior to pitching by sprinkling it on top of cup of water that has been boiled and cooled to 85F. Allow the yeast to rehydrate, unstirred, for no more than 15-20 minutes before pitching.) NOTE: The yeast required for this recipe is 2206 Bavarian Lager.
7.Install an airlock or blowoff hose to the fermenter and move the fermenter to a dark spot for primary fermentation.
8.Allow the beer to ferment for one week in the primary fermenter, and then rack (transfer) the beer into a secondary fermenter for an additional week to clear. At the end of the second week, record the specific gravity reading. A steady specific gravity reading of different samples over two or more days indicates that fermentation is complete.
9.When fermentation is complete, proceed with bottling. In a bottling bucket, add cup of corn sugar or 1 cups of dry malt that has been boiled in 2 cups of water. Gently rack the finished beer into the bottling bucket with the priming sugar solution. Using a bottle filling tip, fill the bottles to -1 from the top. Cap the bottles and allow them to condition at room temperature for two weeks.
Note: The following ingredients are also required for this recipe during the bottling or kegging stage: cup corn sugar

And the other is:


(5 gallons, extract with grain)

10 lbs. Light LME
1 lb. Carapils or Dextrin Malt
1 lbs. Crystal Malt 60L
1 lb. Pale Chocolate Malt 170L
1 oz. Perle (7.3% alpha acid) for 60 minutes
1 oz. Hallertauer hops (3.7% alpha acid):
oz. Hallertauer hops (3.7% alpha acid) for 30 minutes
oz. Hallertauer hops (3.7% alpha acid) at end of boil
1 pkg. Wyeast 2206 (Bavarian lager)
cup corn sugar for priming

Step by Step:
Start with 5 gallon of water. Crush grains and steep in water at 150F for 30 minutes Rinse the grain with enough water to make 5 gallon. Total boil is 60 minutes Heat to a boil and add Perle hops. Boil 30 minutes Add oz. Hallertauer hops. Boil 30 minutes more and add oz. Hallertauer hops. Chill to 45F and pitch yeast in a starter. Chill to 45 F and pitch yeast in a starter. Ferment at 45 F for three days. Raise to 50F for three days. Raise to 55F. Rack into secondary when gravity reaches less than 1.020. Cool to 40F and ferment to 1.008 (about three more days). Age at 40F until clear (seven to 14 days). Bottle and prime. Condition in the bottle as long as desired (30 to 60 days)

Good luck,
On Tap -
  1. 3 year old Oak Aged Bourbon Porter
  2. Irish Red Rye
  3. Robust Porter
  4. Russian Imperial Stout
  5. Mirror Pond Clone dry hopped with Citra
  6. Mirror Pond Clone dry hopped with Centennial
Primary - Nada
Secondary -
From man's sweat and God's love, beer came into the world. -- Saint Arnoldus

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