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Found 3 results

  1. Bonsai & Brew

    Doppelmunder Import?

    I've been wondering what to do with an expired HME so I milled some grain and brewed up a Doppelbock for next Spring: Doppelmunder Import 2014 Summer Seasonal Dortmunder Export (best before March, 2016) Booster, ½ pack Pilsen malt, 4 oz. Munich Type I, 4 oz. Special B, 4 oz. CaraMunich Type II, 3 oz Carafa Special II (dehusked), 2 oz. Hersbrucker, 1 oz. 10-min. boil Mangrove Jack's M84 Bohemian Lager yeast OG was 1.074
  2. Bonsai & Brew

    Warlock Doppelbock

    In keeping with the Mr. Beer marketing model, here is a partial-mash recipe just in time for Halloween! Warlock Doppelbock Bewitched Amber Ale Craft HME, 2.86 lb. BrewMax Smooth LME, 0.55 lb. Weyermann Munich Type 2, 1 lb. Weyermann Vienna, 0.5 lb. Weyermann Melanoidin, 0.18 lb. Weyermann CaraMunich Type 2, 0.15 lb. German Tettnang, 0.25 oz, 5 min. SafLager W-34/70 Weihenstephan yeast Mash grains @ 155 for 50 min. Mash out @ 168 F for 10 min. Sparge w/hot tap water. Add LME and heat to hot-break. Begin 45 min. boil. Add HME @ flame-out. Chill wort. Make to volume. Aerate and pitch yeast at <60 F. Ferment @ 50 F for 2-3 weeks. OG 1.070 IBU 25 SRM 21 Whilst brewing this recipe, the following incantation may be chanted 7 times during the boil: Barley yields a dark libation, with yeast and hops and cold fermentation, Cold and dark a witch's brew, Beer for Bonsai & Beer for you!
  3. Bonsai & Brew

    Calvator Doppelbock

    Essentially utilizing an expired can of CAL (Classic American Light, for the uninitiated) as LME, I overwrote its profile and brewed a mini-mash Doppelbock. Calvator Doppelbock Classic American Light HME, best before Aug. 2016 BrewMax Smooth LME Weyermann Light Munich, 1.0 lb. Weyermann Vienna, 0.4 lb. Weyermann CaraAroma, 0.15 lb. Weyermann Melanoidin malt, 0.15 lb. Weyermann Carafa Special Type 2, 0.1 lb. Mr. Beer Crystal 60, 4 oz. Perle, 8.3% AA for 30 min. of the 60 min. boil Spalter Select, 3.1% AA for 20 min. Hallertau Mittelfruh and German Tettnang, 0.5 oz. ea. @ flame-out Saflager W-34/70 lager yeast Mash grains @ 154 F for 60 min. Batch sparge/mash-out @ 170 F for 10 min. Combine runnings. Add Smooth LME. Begin 60 min. boil. Add CAL @ flame-out. Chill wort by any means necessary. Make to vol. in LBK. Pitch lager yeast and ferment @ 55 F. Vital statistics TBD Cheers!?
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