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Nightingale Dopplebock

Author/Submitted by:
Servings: 1
Categories: Alcoholic Beverages / Ale / Brewing

    7.00 lb Light Scottish Malt Extract
    1.00 lb Dry Dark Malt Extract
    1.50 lb 80L Crystal Malt
    6.00 oz Chocolate Malt
    2.00 oz Black Patent Malt
    8.00 oz Dextrin Malt
    0.25 ts Brewing salts
    2.00 oz Perle Hops (bittering)
    Alpha=7 6%
    1.00 oz Hallertauer Hops (aromatic)
    Alpha=3 9%
    0.50 ts Gypsum
    2.00 Packets
    0.67 c Corn sugar for priming
    Water to 5 gallons
    Red Star Lager yeast

Mash crushed Crystal and Dextrin Malts in a pan of water at 150F for 1 hour. Strain through collander into main kettle and sparge with 150F water until it runs clear. Add enough water to kettle to dissolve extracts (approx. 3 gallons). Dissolve extracts, salt and gypsum into kettle and bring to a ROLLING boil. Stir in 1/2 oz. Perle Hops and boil 15 min. Stir in 1 oz. Perle Hops and boil 15 min. Stir in Choco late and Black Patent Malts (UNCRUSHED!) and boil 15 min. Stir in 1/2 oz. Perle Hops and boil 15 min. Add Hallertaur Hops in the last minute of the boil. Strain though a nylon meshed colander into Primary fer mentor. Top up to 5 gallons with cold water. Cool wort as fast as possible. (I cool- ed it to 80 degrees in 9 minutes.) At 80F add yeast. Ferment for 12 days at 40-48 degrees. Rack it into the secondary and let it sit and ferment VERY slowly for 1 month at 32-40 degrees. Bottle and let age for a full month at 34 degrees. This brew is not quite as strong as a traditional Dopplebock. However, the resulting beer was none less than excellent. It had a good shot of malt flavor (esp. the chocolate!). The head quite creamy. The hop ping was perfectly balanced. It is the smoothest homebrew I've ever had. Original Gravity: 1.060 Final Gravity: 1.025 Primary Ferment: 12 days @ 40--48 degrees Secondary Ferment: 1 month at 32--40 degrees Recipe By : Serving Size: From: Dscollin@aol.Com Date: Wed, 25 Jan 1995 20:56:21 ~0500

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