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Schimmelreiter

Beware of the ghost rider. Searching for revenge on those who betrayed him. He will not waiver from feeling your skull crack beneath his boot. His wrath is unequaled. You might as well have a few of these smooth Malty & toasty pale bock's as you await your doom! Prost!!!

Brewer: BBQ Bob Email: bbqbob@bobsbeerandbbq.com
URL: http://bobsbeerandbbq.com
Beer: Schimmelreiter Style: Pale Doppelbock
Type: All grain Size: 5 gallons
Color:
9 HCU (~6 SRM)
Bitterness: 26 IBU
OG: 1.091 FG: 1.020
Alcohol: 9.2% v/v (7.2% w/w)
Water: Tap
Grain: 10 lb. 8 oz. German Pilsner
5 lb. German Vienna
1 lb. German Munich
1 lb. Dextrine malt (Cara-Pils)
8 oz. Flaked barley
Mash: 68% efficiency
Mash in at 151 for 60 minutes, sparge at 170
Boil: 90 minutes SG 1.065 7 gallons
Toasted 1 pound of pils malt for 15 min. at 350. Irish Moss at 15 to go in the boil
Hops: .5 oz. Perle (8% AA, 60 min.)
1.0 oz. Hallertauer Hersbrucker (5% AA, 30 min.)
Yeast: WLP833 German Bock Lager Yeast
From the Alps of southern Bavaria, this yeast produces a beer that is well balanced between malt and hop character. The excellent malt profile makes it well suited for Bocks, Dopplebocks, and Oktoberfest style beers. Very versatile lager yeast, it is so well balanced that it has gained tremendous popularity for use in Classic American style Pilsners. Also good for Helles style lager beer.
Attenuation: 70-76%
Flocculation: Medium
Optimum Fermentation Temperature: 48-55°F
Alcohol Tolerance: Medium-High

Recipe posted 01/22/09.