Abita Brewing Company: Andygator Doppelbock clone
Abita Brewing Company: Andygator Doppelbock clone
(5 gallons/19 L, all-grain) OG = 1.078 FG = 1.017 IBU = 25 SRM = 8 ABV = 8% This original high-gravity brew is made with Pilsner malt, German lager yeast, and German Perle hops and features a slightly sweet flavor and dry aroma. Ingredients 16 lbs. (7.3 kg) Pilsner malt 6.2 AAU Perle hop pellets (60 min.) (0.75 oz./21.3 g at 8.25 % alpha acids) 2.1 AAU Perle hop pellets (30 min.) (0.25 oz./7.1 g at 8.25 % alpha acids) 4.1 AAU Perle hop pellets (5 min.) (0.5 oz./14.2 g at 8.25 % alpha acids) ½ tsp. yeast nutrient (15 min.) ½ tsp. Irish moss (30 min.) White Labs WLP 830 (German Lager) or Wyeast 2308 (Munich Lager) yeast 3/4 cup (150g) dextrose (if bottling) Step by Step This is a single step infusion mash. Mix the crushed grains with 5.2 gallons (19.7 L) of 174 °F (79 °C) water to stabilize at 154 °F (68 °C) for 60 minutes. Sparge slowly with 175 °F (79 °C) water. Collect approximately 6 gallons (23 L) of wort runoff to boil for 60 minutes. While boiling, add the hops, Irish moss, and yeast nutrient as per the schedule. Cool the wort to 75 °F (24 °C). Pitch your yeast and aerate the wort heavily. Allow the beer to cool over the next few hours to 65 °F (19 °C). When evidence of fermentation is apparent drop the temperature to 52 °F (11 °C). Hold at that temperature until fermentation is complete (approx. 10 days). Transfer to a carboy, avoiding any splashing to prevent aerating the beer. Condition for 2 weeks at 42 °F (5 °C) and then bottle or keg. Extract with grains option: Reduce the Pilsner malt in the all-grain recipe to 3 lbs. (1.36 kg) and add 6.6 lbs. (3 kg) Briess Pilsner liquid malt extract and 2 lbs. (0.9 kg) dried malt extract. Steep the crushed grains in 2 gallons (7.6 L) of water at 154 °F (68 °C) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.8 L) of hot water. Add the liquid and dried malt extracts and boil for 60 minutes. Add the hops, Irish moss, and yeast nutrient as per the schedule. After the boil, add the wort to 2 gallons (7.6 L) of cold water in a sanitized fermenter and top off with cold water up to 5 gallons (19 L). Follow the remaining portion of the all-grain recipe.
