The WeekEnd Brewer Home Brew Supply

0G. 1.082 -- IBUs.  29             5 Gallon - Partial Mash

    Down Under Dopplebock  

3.3 Lb. Can Coopers Amber Plain Malt

3 Lb. Coopers Plain  Light Dry Malt Extract

4 Lb. Maris Otter Malt

1/4 Lb. U.K. Mild Malt

1/4 Lb. Belgian Chocolate malt

1 Lb. 40-L. Crystal Malt

1/4 Lb. Oat Malt

1-1/4 ounce German Tettnang @ 5.5 AAU (60 minute)

1/4 ounce German Hallertau Hersbrucker @ 3.5 AAU (10 minutes)

1 ea. WLP833

1-1/4 cup Dry Malt for priming

Mash at 152 degrees for 60 minutes, mash out @ 168 degrees for 10 minutes, sparge @ 170 degrees for 60 minutes. Use 1.4 quarts of water to each Lb. of grain. for mash and sparge water.    Add Tettnang hops at start of boil, after 50 minutes add Hersbrucker hops and boil the remaining 10 minutes. A yeast starter is recommended.

Pitch yeast @ 65 degrees and hold temp. until fermentation begins. Lower temp. and primary at 55 degrees. 5-7 days or when fermentation slows. Transfer to secondary and lower temp. to 50 degrees. Finish secondary and lower temp. to 40 degrees. lager out for 14 days.

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