<_MOD_>2012-11-10 Selections 7372 0 1 1 <_XName>Selections 16 <_MOD_>2012-11-10 Doppelbock 2 #41 Thomas Nørgaard 2012-11-10 2012-11-10 919.7361169 811.5318678 0 0 2820 1200 0 0 <_MOD_>2012-04-15 Brouwland gryde 1217.2978018 195.4177827 1 0.3000000 33.8138278 1 1 1004.4961120 80.0000000 10.0000000 1 67.6276557 33.8138278 4.0000000 0.0000000 845.3456957 16.9069139 0.0000000 83.0000000 100.0000000 <_MOD_>2012-04-21 Doppelbock Bock BJCP 2008 3 5 1 1.0720000 1.1120000 1.0160000 1.0240000 16.0000000 26.0000000 2.3000000 2.6000000 6.0000000 25.0000000 7.0000000 10.0000000 A very strong and rich lager. A bigger version of either a traditional bock or a helles bock. A Bavarian specialty first brewed in Munich by the monks of St. Francis of Paula. Historical versions were less well attenuated than modern interpretations, with consequently higher sweetness and lower alcohol levels (and hence was considered “liquid bread” by the monks). The term “doppel (double) bock” was coined by Munich consumers. Many doppelbocks have names ending in “-ator,” either as a tribute to the prototypical Salvator or to take advantage of the beer’s popularity. Most versions are dark colored and may display the caramelizing and melanoidin effect of decoction mashing, but excellent pale versions also exist. The pale versions will not have the same richness and darker malt flavors of the dark versions, and may be a bit drier, hoppier and more bitter. While most traditional examples are in the ranges cited, the style can be considered to have no upper limit for gravity, alcohol and bitterness (thus providing a home for very strong lagers). Any fruitiness is due to Munich and other specialty malts, not yeast-derived esters developed during fermentation. Aroma: Very strong maltiness. Darker versions will have significant melanoidins and often some toasty aromas. A light caramel flavor from a long boil is acceptable. Lighter versions will have a strong malt presence with some melanoidins and toasty notes. Virtually no hop aroma, although a light noble hop aroma is acceptable in pale versions. No diacetyl. A moderately low fruity aspect to the aroma often described as prune, plum or grape may be present (but is optional) in dark versions due to reactions between malt, the boil, and aging. A very slight chocolate-like aroma may be present in darker versions, but no roasted or burned aromatics should ever be present. Moderate alcohol aroma may be present. Appearance: Deep gold to dark brown in color. Darker versions often have ruby highlights. Lagering should provide good clarity. Large, creamy, persistent head (color varies with base style: white for pale versions, off-white for dark varieties). Stronger versions might have impaired head retention, and can display noticeable legs. Flavor: Very rich and malty. Darker versions will have significant melanoidins and often some toasty flavors. Lighter versions will a strong malt flavor with some melanoidins and toasty notes. A very slight chocolate flavor is optional in darker versions, but should never be perceived as roasty or burnt. Clean lager flavor with no diacetyl. Some fruitiness (prune, plum or grape) is optional in darker versions. Invariably there will be an impression of alcoholic strength, but this should be smooth and warming rather than harsh or burning. Presence of higher alcohols (fusels) should be very low to none. Little to no hop flavor (more is acceptable in pale versions). Hop bitterness varies from moderate to moderately low but always allows malt to dominate the flavor. Most versions are fairly sweet, but should have an impression of attenuation. The sweetness comes from low hopping, not from incomplete fermentation. Paler versions generally have a drier finish. Mouthfeel: Medium-full to full body. Moderate to moderately-low carbonation. Very smooth without harshness or astringency. Pils and/or Vienna malt for pale versions (with some Munich), Munich and Vienna malts for darker ones and occasionally a tiny bit of darker color malts (such as Carafa). Noble hops. Water hardness varies from soft to moderately carbonate. Clean lager yeast. Decoction mashing is traditional. Paulaner Salvator, Ayinger Celebrator, Weihenstephaner Korbinian, Andechser Doppelbock Dunkel, Spaten Optimator, Tucher Bajuvator, Weltenburger Kloster Asam-Bock, Capital Autumnal Fire, EKU 28, Eggenberg Urbock 23º, Bell's Consecrator, Moretti La Rossa, Samuel Adams Double Bock http://www.bjcp.org <_MOD_>2012-04-15 Single Infusion, Full Body, No Mash Out 298.0650296 72.0000000 212.0000000 72.0000000 5.4000000 168.0000000 0 100.0000000 0 0 1 33.8138278 640.0000000 0 Simple single infusion mash for use with most modern well modified grains (about 95% of the time). <_MOD_>2012-04-15 steps 7432 1 7149 1 <_XName>steps 16 <_MOD_>2012-04-15 Mash In 0 745.1625740 156.0000000 45.0000000 2.0000000 33.8138278 0.3000000 1217.2978018 72.0000000 0.0000000 0.0000000 72.0000000 0.0000000 298.0650296 167.7081788 0.0000000 <_TExpanded>1 0 1217.2978018 195.4177827 0.3000000 <_MOD_>2012-04-15 Malt 0 0 0.0000000 16.0000000 3.0000000 75.0000000 0.0000000 0.0000000 0 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 60.0000000 1.5000000 <_MOD_>2012-04-15 Keg 45.0000000 1 Forced Carbonation 100.0000000 Keg with forced carbonation which is the method used by most home brewers with kegs <_MOD_>2012-04-15 Lager, Single Stage 51.8000000 51.8000000 65.0000000 65.0000000 65.0000000 59.0000000 65.0000000 59.0000000 1 45.0000000 10.0000000 7.0000000 60.0000000 0 Single stage lager fermentation with a short diacytl ramp during aging <_MOD_>2012-04-15 Ingredients 7405 1 7182 13 <_XName>Ingredients 16 <_MOD_>2012-04-15 DMG München Danmark DMG 0 1 705.4793600 158.7328560 7.6142132 75.0000000 0.0000000 51.5759312 1 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 80.0000000 0.2267960 <_MOD_>2012-04-15 DMG Pilsner Malt Denmark DMG 0 1 440.9246000 88.1849200 1.6243655 75.0000000 0.0000000 28.6532951 2 1.5000000 4.5000000 250.0000000 10.0000000 0.0000000 0 0 100.0000000 80.0000000 0.2834950 <_MOD_>2012-04-15 DMG Lys Karamel Denmark DMG 0 1 176.3698400 26.4554760 63.4517766 75.0000000 0.0000000 8.5959885 3 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 80.0000000 0.2551455 <_MOD_>2012-05-02 Caramunich Malt Belgium 0 1 35.2739680 8.8184920 55.9898477 71.7000000 0.0000000 2.8653295 4 1.5000000 4.0000000 0.0000000 0.0000000 0.0000000 0 0 10.0000000 Caramel, copper colored malt. Used in Belgian ales and German bocks. 80.0000000 0.7087375 <_MOD_>2012-11-09 Barley, Flaked US 0 1 16.0000000 7.0547936 1.7000000 70.0000000 0.0000000 2.2922636 5 1.5000000 9.0000000 0.0000000 13.5000000 0.0000000 0 1 20.0000000 Adds significant body to Porters and Stouts. High haze producing protein prevents use in light beers. 80.0000000 0.7087375 Carafoam <_MOD_>2012-05-21 Wheat Malt, Bel Belgium 0 1 70.5479360 7.0547936 2.0000000 81.0000000 0.0000000 2.2922636 6 1.5000000 4.0000000 74.0000000 11.5000000 0.0000000 0 1 60.0000000 Malted wheat for use in Wheat beers 80.0000000 0.7087375 Wheat Liquid Extract <_MOD_>2012-11-09 DMG Mørk Karamel Poland DMG 0 1 172.8424432 1.7636984 355.3299492 75.0000000 0.0000000 0.5730659 7 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 80.0000000 0.2551455 <_MOD_>2012-05-02 Dansukker Stor Brun Kandis Denmark 2 1 31.7465712 9.7003412 3.0000000 75.0000000 0.0000000 3.1518625 8 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 80.0000000 0.9638830 <_MOD_>2012-04-15 H. Brewers Gold Tyskland 0 2 6.0000000 3.7000000 15.1400445 2.3986294 0.7054792 15.0000000 60.0000000 0.0000000 Brewers Gold is a complex bittering hop that is noted to have a sharp or pungent bittering quality. It also imparts a fruity yet spicy aroma as well as having a black currant characteristic. It is on the low end of the bittering hop scale at 8 to 10% AAU typically. Brewers Gold can be used in a wide range of styles from English Ales to German Lagers and adds a decidely 'European' element to the beer. These make a good partner to noble varieties such as Tettnang and Hallertauer. Characteristics : Pungent bittering with spicy aromas Styles : English Ale, German Lager Similar Hops : Bullion, Chinook, Galena. Substitutes: Northern Brewer, Galena, Chinook, Eroica 8.5967632 9 0 1 14.1747616 <_MOD_>2012-05-22 Saaz Tjekkiet 1 2 3.1000000 2.0000000 62.1498866 8.7479426 2.8959923 15.0000000 10.0000000 0.0000000 6.6107772 10 0 1 7.0873808 <_MOD_>2012-11-10 Saaz Tjekkiet 0 0 4.2000000 2.0000000 22.7100689 17.9897206 1.0582189 15.0000000 10.0000000 0.0000000 3.6000697 11 0 1 4.2524285 <_MOD_>2012-04-15 German Bock Lager White Labs WLP833 1 0 1 1.2000000 1.0000000 0.0000000 6.0000000 12 1 2012-11-10 2012-07-01 100.0000000 70.0000000 76.0000000 48.0000000 55.0000000 0 0 0 5 2012-11-04 Bocks, Doppelbocks, Oktoberfest, Vienna, Helles, some American Pilsners Produces beer that has balanced malt and hop character. From Southern Bavaria. <_MOD_>2012-04-21 Yeast Nutrient 4 Fermentation 845.3456957 6 1.3200000 640.0000000 19.0000000 0.2500000 2 2 3.0000000 Gives yeast nutrients for healthy fermentation. Not needed for most beers, but good for those with a high percentage of adjuncts. Add before yeast. 1 0 13 <_TExpanded>1 2 0 0 1.0790000 1.0320000 1.0180000 1.0110000 1014.4148348 1.0700000 30.0000000 2.3000000 5.3000000 6.0000000 1.0400000 30 155.0000000 0 1.0000000 50.7207417 1 640.0000000 640.0000000 72.0000000 20.0000000 10.0000000 1.0500000 0 <_TExpanded>1