Recipe - Nightingale Dopplebock

7 pound Light Scottish Malt Extract
1 pound Dry Dark Malt Extract
1 One half pound 80L Crystal Malt
6 ounce Chocolate Malt
2 ounce Black Patent Malt
8 ounce Dextrin Malt
One fourth teaspoon Brewing salts
2 ounce Perle Hops (bittering)
Alpha=7 6%
1 ounce Hallertauer Hops (aromatic)
Alpha=3 9%
One half teaspoon Gypsum
2 Packets
2/3 cup Corn sugar for priming
Water to 5 gallons
Red Star Lager yeast

Mash crushed Crystal and Dextrin Malts in a pan of water at 150F for 1
hour. Strain through collander into main kettle and sparge with 150F
water until it runs clear. Add enough water to kettle to dissolve
extracts (approx. 3 gallons). Dissolve extracts, salt and gypsum into
kettle and bring to a ROLLING boil. Stir in One half oz. Perle Hops and boil 15
min. Stir in 1 oz. Perle Hops and boil 15 min. Stir in Choco late and Black
Patent Malts (UNCRUSHED!) and boil 15 min. Stir in One half oz. Perle Hops and
boil 15 min. Add Hallertaur Hops in the last minute of the boil. Strain
though a nylon meshed colander into Primary fer mentor. Top up to 5 gallons
with cold water. Cool wort as fast as possible. (I cool ed it to 80
degrees in 9 minutes.) At 80F add yeast. Ferment for 12 days at 4048
degrees. Rack it into the secondary and let it sit and ferment VERY slowly
for 1 month at 3240 degrees. Bottle and let age for a full month at 34
degrees. This brew is not quite as strong as a traditional Dopplebock.
However, the resulting beer was none less than excellent. It had a good
shot of malt flavor (esp. the chocolate!). The head quite creamy. The hop
ping was perfectly balanced. It is the smoothest homebrew I've ever had.
Original Gravity: 1.060 Final Gravity: 1.025
Primary Ferment: 12 days @ 4048 degrees Secondary Ferment: 1 month at
3240 degrees

Recipe By : Serving Size:

From: Dscollin@aol.Com Date: Wed, 25 Jan 1995 20:56:21 0500

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip