| Intimidator |
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Type: All Grain Style: BJCP 2004 - Doppelbock Recipe Notes:
Tasting Notes:
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| % | Weight | Grain | Type | Color |
|---|---|---|---|---|
| 88.6% | 31 lbs | Munich Malt | Grain | 10 |
| 5.7% | 2 lbs | CaraMunich I 40L | Grain | 40 |
| 5.7% | 2 lbs | Vienna Malt | Grain | 3 |
| Weight | Name | Time | Type | Use | |||
|---|---|---|---|---|---|---|---|
| None | |||||||
| Weight | Hop | Notes | Form | AA% | Boil Time |
|---|---|---|---|---|---|
| 3 oz | Hallertau Hersbrucker | Boil | Pellet | 4.75 | 60 mins |
| 1 oz | Hallertau Hersbrucker | Boil | Pellet | 4.75 | 30 mins |
| Lab | Product | Name | Type | Form |
|---|---|---|---|---|
| Wyeast Labs | 2206 | Bavarian Lager | Lager | Liquid |
| Water Profile | Ca | Mg | Na | SO4 | Cl | HCO3 | pH |
|---|---|---|---|---|---|---|---|
| Munich, Germany | 75 | 20 | 10 | 10 | 2 | 200 | 8 |
| Mash: Single Decoction, Light | |||
|---|---|---|---|
| Name | Type | Target Temp | Time |
| Step1 | Infusion | 147 °F | 30 mins |
| Step2 | Decoction | 154 °F | 30 mins |
| Mashout: 170 °F | |||
