The Tulanator
From: Karl Brueckner (enkjb@mailhost.tcs.tulane.edu)
Rates:****
- Ingredients for 5 gal batch :
- 6.6 lb unhopped amber Northwestern malt extract
- 5 lb Munich malt (dark)
- 1/4 lb Vienna malt
- 1 lb Crystal (dark)
- 1/2 lb Chocolate malt
- 1/16lb Black patent
- 2 oz Hallertauer
- 1 oz Saaz
- 1 pkt wyeast Bavarian Lager
- Place grains in brew kettle and add 1.5 gal of water and
raise to 130 F. Keep at temperature for 20 minutes and
raise the temperature to 165 F by adding approximately 3/4 gal
at 200 F. Maintain temperature until complete starch con-
version (Remove a spoon full of liquid and place on white
plate and add a drop of iodine [avail. at drug store].
If it turns black, keep going.) It should take 30 to 40 min.
Strain wort and rinse grains with a gallon of hot water.
Boil wort and malt extract. Hop according to following
- 1.5 oz Hall (60 min)
- .5 oz Hall (30 min)
- .25 oz Saaz (30 min)
- .5 oz Saaz (15 min)
- .5 tsp Irish moss (15 min)
- .25 oz Saaz (2 min)
- Add remaining water and add yeast.
- Very malty with rich flavor
Easier than it looks and worth the trouble. Similar to
Celebrator
Instigator Doppelbock
From: Rob Brown (robbrowb@crosspaths.net)
- Ingredients (5 gal):
- 5 lb. 6 row pale malt
- 3 lb. 2 row pale malt
- 2 lb. 2 row toasted pale malt (40 min. @ 350)
- 1 lb. crystal malt
- 1 lb. roasted barley
- 1/2 lb. Dextrin malt
- 1/4 lb. Black Patent
- mashed at
- 120 for 30 min.
- 150 for 30 min.
- 180 for 15 min.
- boil for 20 min.
- mashed this batch and then put up in jars for later
- to the mash I added
- 3 lb. dry amber malt
- 3.3 lb. light liquid malt
- 2 tsp. gyp
- 1.5 oz Target hops (boiling) (plug)
- .5 oz Irish moss (5-10 min. boil)
- .5 oz Cascade hops (boiling) (pellets)
- .5 Cascade hops (5 min. boil) pellets
- 1 pkt champane yeast (liquid)
- 1 pkt Lager yeast
- Brewed 12/24/97
- O.G. 1.10
- F.G. 0.22
- Bottled 1/10/98
- Alcohol 11%
- comments: Racked to secondary fermented 1/2/98, added 2/3 cup fructose to activate (seemed to have slowed fermentation to quickly). Fermented at about 55-60 degrees for 6 days, then in secondary fermented at a little cooler temp till bottled.
Tasted at bottling.........seems good......might get a bit dry for a Dopple Bock....should be good with age. 4 months in the bottle, great stuff. Maybe a little dry (almost sulfury at 2 months cleared up now) Seems to want to die al 3 batches i have done stick about 1/2 way through.
Retained some sweetness along with an alchohol "burn".
- Rates:****
