Maltose Falcons
Home Brewing Society
brewing since 1974!

As Seen In

Award-Winning Recipes from the 1997 Maltose Falcons Mayfaire Competition

Doppelbock, " Obliterator "

by David Cordrey, Torrance, CA. 

For 5 gallons:

Grains: 14 lbs. German Pilsner malt.  2 lbs. Munich malt (toasted).
1/2 lb. 40 L. Crystal malt.  1/2 lb. Chocolate malt. 

Adjuncts: None

Hops: 1 oz. Saaz, 3.5% A.A., boiled 60 min.  1/2 oz. Saaz, boiled 40
min.  1/2 oz. Saaz, boiled 20 min.  1 oz. Hallertauer Mittelfruh,
2.8% A.A., boiled 20 min. 

Yeast: Wyeast #2124, 2 packets. 

Water:  Distilled, amended with 3/16 oz. gypsum and 1/8 oz. calcium
carbonate.

Procedure: Mash grains at 130 F. for 20 min., 140 F. for 30 min.
Decoct 1 gallon and boil it, then return it to rest mash to raise to
153 F., rest 90 min.  Sparge with treated water to collect about 6
gallons.  Total boil time 90 min. with hop additions as listed above.
Ferment primary 3 days at 58 F., secondary 60 days at 40 F.  Bottle
with 3/4 cup corn sugar to prime.  O.G. 1.080, F.G. 1.014. 

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