- Recipe Type
- All Grain
- Yeast
- WY2206
- Yeast Starter
- 5L
- Batch Size (Gallons)
- 6
- Original Gravity
- 1.080
- Final Gravity
- 1.018
- Boiling Time (Minutes)
- 90
- IBU
- 27
- Color
- 23
- Primary Fermentation (# of Days & Temp)
- 4 days @ 48
- Secondary Fermentation (# of Days & Temp)
- Lager at serving temp
- Additional Fermentation
- Raise temp to 66 for d-rest of 3-4 days
- Tasting Notes
- Big malt, a little nut, SMOOTH
STELLEN DOPPELBOCK
Ingredients
-15# Weyermann light Munich 5-7L
-2#Avanguard German Pilsner 1.5L
-0.5# Chocolate Malt ~400L
-1oz Northern Brewer 60min
-1oz German Tettnang 30min
-Wyeast Bavarian Lager 2206 Yeast (5L starter)
BIAB Process
-Local Tap Water
-Single infusion mash of 1.25:1 at 152 for 75 min
-Dunk sparge @ 170 in balance of brew water needed (I calculate for 1G/hr boiloff and 0.08G/# grain absorption rate) and squeeze bag
-90 min boil, NB @ 60, Tett @ 30
Ferm Process
-I have never done a traditional lager schedule with this. Only ones that I have used have resembled the quick lager method. If 2206 is not available 34/70 also does a decent job with this brew. I pitch three packets if using dry yeast
-Chill to 45, 60seconds o2, pitch decanted starter
-Allow to rise to 48 for about 4 days. I shoot for 4 full days of good krausen
-Ramp temp up to 66 to be held there for 3-4 day d-rest
-Keg 40 degrees at 12psi for lagering/serving/selfish sampling
I'll try to grab a picture at the next batch. Pours a dark brown, hints of copper, light brown head. Scored 44 and 45 (and a gold) at a local comp on Sunday. Lots of good feedback as I poured at the event. For those interested, "Stellen" is the Dutch K9 command to attack or engage. Enjoy!
Ingredients
-15# Weyermann light Munich 5-7L
-2#Avanguard German Pilsner 1.5L
-0.5# Chocolate Malt ~400L
-1oz Northern Brewer 60min
-1oz German Tettnang 30min
-Wyeast Bavarian Lager 2206 Yeast (5L starter)
BIAB Process
-Local Tap Water
-Single infusion mash of 1.25:1 at 152 for 75 min
-Dunk sparge @ 170 in balance of brew water needed (I calculate for 1G/hr boiloff and 0.08G/# grain absorption rate) and squeeze bag
-90 min boil, NB @ 60, Tett @ 30
Ferm Process
-I have never done a traditional lager schedule with this. Only ones that I have used have resembled the quick lager method. If 2206 is not available 34/70 also does a decent job with this brew. I pitch three packets if using dry yeast
-Chill to 45, 60seconds o2, pitch decanted starter
-Allow to rise to 48 for about 4 days. I shoot for 4 full days of good krausen
-Ramp temp up to 66 to be held there for 3-4 day d-rest
-Keg 40 degrees at 12psi for lagering/serving/selfish sampling
I'll try to grab a picture at the next batch. Pours a dark brown, hints of copper, light brown head. Scored 44 and 45 (and a gold) at a local comp on Sunday. Lots of good feedback as I poured at the event. For those interested, "Stellen" is the Dutch K9 command to attack or engage. Enjoy!