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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!

 

 

 

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1 hour ago, Creeps McLane said:

You may as well go all grain with a schedule like that! 

 

Good looking recipe. Didn’t fermentis come out with a new lager yeast? Someone should try it out and report back 

 

If there is a new lager yeast, I've not seen it.  Are you thinking of the new Safale BE-134 saison yeast?

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12 hours ago, Creeps McLane said:

You may as well go all grain with a schedule like that! 

 

 

By now you should know that this is how I roll, Creeps.;)  The fact is, with my limited equipment (ie. kettle), the most I can mash is about 4 lbs. of grain.  The only way that I could pull off a 7-8% ABV all-grain Doppelbock would be scaling down to a 1½-gallon batch.  It would probably turn out wonderful and I would drink it all in a week.  Then what?      

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