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Doppelbock Beer and Barley Wine Recipes

Dopplebock beers are full-bodied, strong and contain a higher alcohol content. They tend to have a distinct malt and hop presence. Barley wine is a full-bodied dark ale with a strong hoppy bitterness and high alcohol content.

Nightingale DoppleBock Recipe

Ingredients:
  • 7 pounds Light Scottish Malt Extract
  • 1 pounds Dry Dark Malt Extract
  • 1-1/2 pounds 80L Crystal Malt
  • 6 ounces Chocolate Malt
  • 2 ounces Black Patent Malt
  • 8 ounces Dextrin Malt
  • 1/4 teaspoon brewing salts
  • 2 ounces Perle Hops (bittering) alpha=7.6%
  • 1 ounces Hallertauer Hops (aromatic) alpha=3.9%
  • 1/2 teaspoon Gypsum
  • 2 packets Red Star Lager yeast
  • 2/3 cup corn sugar for priming
  • water to 5 gallons


  • Doppelbock Brewing Process:
    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 1/2 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 1/2 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 40-48 degrees. Rack it into the secondary and let it sit and ferment VERY slowly for 1 month at 32-40 degrees. Bottle the doppelbock and let age for a full month at 34 degrees. (Source: Mark Nightingale)



    Barleywine Recipe

    Ingredients:
  • 12 pounds dry pale malt extract
  • 1/2 pound honey
  • 1 pound dry light malt extract
  • 1-1/2 pounds corn sugar
  • 2 ounces Chinook boiling hops (13.2 alpha)
  • 2 ounces Cascade boiling hops (5.5 alpha)
  • 2 teaspoon Irish moss
  • 2 ounces Fuggles hops (finish)
  • 2 teaspoon Sparkeloid
  • champagne yeast


  • Barleywine Brewing Procedure:
    Boil malt, boiling hops, and corn sugar in 1-1/2 gallons water for about 1 hour. In last 30 minutes add Irish moss, Fuggles, and sparkeloid. Add to 3-1/2 gallons cold water in fermenter. Pitch yeast and ferment about 7 months. Bottle and age. (Source: Nick Thomas)



    Marigold Ale Recipe

    Ingredients:
  • 10 pounds Munton & Fison light unhopped extract
  • 2 pounds marigold honey
  • 4 ounces Fuggles leaf hops (boil)
  • 1 ounce Cascade pellets (finish)
  • Munton & Fison ale yeast
  • champagne yeast


  • Brewing Process:
    Boil malt, honey, Fuggles for 60 minutes. Add Cascades in last five minutes. Pour in fermenter with 3-1/2 gallons cold water. Pitch ale yeast. When fermentation subsides, pitch champagne yeast. When clear, rack to secondary. Let sit a long time and then bottle. Age at least one year. (Source: Wayne Allen)



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    These beer recipe publications may be used freely in the spirit of the Free Software Foundation's "copyleft" policy. The document may be reproduced, stored in any system, and freely distributed through either electronic means or in paper form. It may not, however, be sold for profit (modest fees to cover the expense of making a copy are tolerable). This collection is, provided as-is with absolutely no warranties of any kind whatsoever that the beer will taste good of that it won't make you violently ill.