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Aventinus Doppel

This is a clone for Aventinus recipe.

Brewer: Jim Mechtly Email: -
Beer: Aventinus Doppel Style: Weizenbock
Type: Extract w/grain Size: 5.5 gallons
Color:
30 HCU (~16 SRM)
Bitterness: 15 IBU
OG: 1.079 FG: 1.018
Alcohol: 7.8% v/v (6.1% w/w)
Water: Add TBSP of gypsum or use bottled water.
Grain: 0.75 lb. Belgian pale
0.25 lb. Wheat malt
0.5 lb. Belgian CaraMunich
0.5 lb. 3 oz. German crystal 60L
1 oz. American chocolate
0.25 lb. Flaked wheat
Steep: Steep the grains at 154°F for 75 minutes.
Boil: 60 minutes SG 1.144 3 gallons
2 lb. Amber dry malt extract
6.6 lb. Wheat extract liquid
1 lb. Belgian candi sugar
Add Irish Moss with 15 minutes boil remaining.
Hops: 1 oz. Hallertauer flower (4.1% AA, 60 min.)
1 oz. Hallertauer flower (4.1% AA, 45 min.)
0.5 oz. Hallertauer flower (4.1% AA, 30 min.)
.25 oz. Hallertauer Mittelfruh (3.8% AA, 30 min.)
0.5 oz. Hallertauer flower (4.1% AA, 15 min.)
.5 oz. Hallertauer Mittelfruh (3.8% AA, 15 min.)
.25 oz. Hallertauer Mittelfruh (aroma)
Yeast: Wyeast German Wheat 3333. Or WYeast 3068, WLP300. Or Belgian yeast.
Log: Ferment at 70°F. Secondary 2 weeks.
Carbonation: 3/4 cup corn sugar.

Recipe posted 12/09/07.