an All Grain Doppelbock by NJJ
| Amount | Fermentable | Maltster | Use | PPG | Color |
|---|---|---|---|---|---|
| 3.4 kg | Smoked Malt | Weyermann® | Mash | 37 | 4 °L |
| 3.0 kg | Munich Type I | Weyermann® | Mash | 33 | 10 °L |
| 0.6 kg | Pilsner Malt | Weyermann® | Mash | 37 | 2 °L |
| Amount | Hop | Time | Use | Form | AA |
|---|---|---|---|---|---|
| 54.0 g | Hallertauer Mittelfrüh (DE) | 60 min | Boil | Pellet | 4.4% |
| Name | Lab/Product | Attenuation |
|---|---|---|
| Munich Lager | Wyeast 2308 | 72.0% |
| Step | Heat Source | Target Temp | Time |
|---|---|---|---|
| Beta-Glucan Rest | Infusion | 55.0 °C | 20 min |
| Maltose Rest | Infusion | 62.0 °C | 90 min |
| Dextrinization Rest | Decoction | 70.0 °C | 60 min |
| Mash-Out | Decoction | 75.0 °C | 15 min |
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