Free Recipe Nightingale Dopplebock

Recipe Type: B Recipes

Recipe Preparation: boil

Cooking Ingredients for Nightingale Dopplebock Recipe

7 lb Light Scottish Malt Extract
1 lb Dry Dark Malt Extract
1-1/2 lb 80L Crystal Malt
6 oz Chocolate Malt
2 oz Black Patent Malt
8 oz Dextrin Malt
1/4 ts Brewing salts
2 oz Perle Hops (bittering)
Alpha=7 6%
1 oz Hallertauer Hops (aromatic)
Alpha=3 9%
1/2 ts Gypsum
2 Packets
2/3 c Corn sugar for priming
Water to 5 gallons
Red Star Lager yeast

Nightingale Dopplebock Preparation

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

Cooking Temperature:

Recipe Serves: 1

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