Mission

Competitions

Coconut Cup

BJCP Exam

Pictures

Officers

Library

Sponsors

Recipe

Wheat Dopplebock

by Russell E.,

First place
June 2005 MASH BOTY Competition

5 gallons
OG: 1.080
FG: ~1.018
~8% ABV

9oz 40L Crystal malt
2oz Chocolate Wheat malt
4oz Melanoidin malt
8oz Munich malt

Steep grains in 3 quarts water at about 155 for 20 minutes.
Sparge with 1 quart water at 155.
Add to 1.5 gallons boiling water.

Add: 9 lbs wheat DME

After hot break add: 1oz Hallertauer Hersbruckers

Irish moss at 40 minutes.

At 45 minutes add: 1/2 oz Hallertauer Hersbruckers

Add cold water to 5 gallons, cool to 80 or below. Aerate well, pitch with: Wyeast 3333 German Wheat yeast. (highly recommend a starter)

Ferment at 66 for a week, transfer to a cooler secondary until at or below 1.020.

Back to Competitions

Page maintained by Scott Graham. Last updated June 29, 2005.

Miami Area Society of Homebrewers