Description

This is a Community Recipe created by scotti00

(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them. Please ensure you read the Ingredients Included, and then the Method, as there might be ingredients which are not included and it is possible that the sharing customer has not checked both match or might not state what is not included.)

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Ingredients Included

Crisp Chocolate Malt (71 grams)
Crisp Extra Pale Maris Otter (5300 grams)
Weyermann® Munich Malt I (1300 grams)
Weyermann® Munich Malt II (720 grams)
Weyermann® Carafa Special® Type 3 (57 grams)
Perle Pellets (56 grams)
Hallertauer Hersbrucker Pellet (14 grams)
SafLager™ S-189 (2 packs)

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Method

Beer Style (main): European Lagers
Beer Style (sub): German-Style Doppelbock
Batch Size: 19L
Original Gravity: 1078
Final Gravity: 1018
ABV %: 7.8
IBU: 25

THE MASH
Temperature °C: 68
Length (mins): 60
Out temp °C: 79
Out time (mins):

THE BOIL
Boil time (mins): 90

Additions and timing:

Perle pellets in at 60min
hallertauer at flame out

Secondary additions and timing:

N/A

Yeast: S-189 – make a big starter 3L
Fermentation temperature/steps: 10C until complete then crash cool

Comments:

Carbonate to 2.1 vols

Taken from BYO big book of clones but amended slightly. Clone of Springfield Brewing Company Aviator Doppelbock.