Springfield Brewing Co: Aviator Doppelbock clone
Springfield Brewing Co: Aviator Doppelbock clone
(5 gallons/19 L, all-grain) OG = 1.078 FG = 1.018 IBU = 25 SRM = 18 ABV = 7.8% The winter seasonal was brewed by BYO’s own technical editor, Ashton Lewis. Springfield Brewing Company says that Aviator “drinks like dessert in a glass and is delicious when paired with dried fruits, roasted nuts, and creamy cheese.” INGREDIENTS 11.6 lb. (5.3 kg) Weyermann Pale Ale malt 2.8 lb. (1.27 kg) Weyermann Munich I malt (6°L) 1.6 lb. (0.72 kg) Weyermann Munich II malt (9°L) 2.5 oz. (71 g) chocolate malt (350°L) 2 oz. (57 g) Weyermann Carafa Special III (dehusked) malt (525°L) 8 AAU Perle pellet hops (60 mins.) (1 oz./28 g at 8% alpha acids) 0.5 oz. (14 g) German Tradition pellet hops (0 mins.) 1/2 tsp. Irish moss (30 min.) 1/2 tsp. yeast nutrient (15 min.) White Labs WLP830 (German Lager), Wyeast 2206 (Bavarian Lager), or Saflager 34/70 (or Saflager S-189, if available) yeast 3/4 cup (150 g) dextrose (if priming) STEP BY STEP Mash the grains at 154°F (68°C) in 6 gallons (23 L) of water for 60 minutes. Mash out, vorlauf, and then sparge at 175°F (79°C) to collect approximately 6.3 gallons (23.8 L) of wort. Boil for 90 minutes, adding the hops, Irish moss, and yeast nutrient as instructed. After the boil is complete, cool the wort to 50°F (10°C) or just below and transfer it to your fermenter. Pitch the yeast and aerate the wort heavily. Allow the beer to ferment at 50°F (10°C) until final gravity is reached. Gently transfer to a carboy, avoiding any splashing to prevent aerating the beer. Chill to almost freezing temperature and allow the beer to condition for an additional week. Prime and bottle condition or keg and force carbonate to 2.1 volumes CO2. Allow the beer to age for 4 more weeks to fully develop the flavors. PARTIAL MASH OPTION: Substitute the Weyermann Pale Ale malt with 6.6 pounds (3 kg) Briess light unhopped liquid malt extract and 1 pound (0.45 kg) light dried malt extract. Also, bump up the Perle hop addition (60 mins.) to 1.25 ounces (35 g). Mash the milled grain in 2.5 gallons (9.5 L) of water at 154°F (68°C) for 30 minutes. Remove the grains from the wort and rinse with 4 quarts (3.8 L) of hot water. Boil for 30 minutes. Add the liquid malt extract, dried malt extract, and first hop addition, then boil for 60 more minutes. While boiling, add the Irish moss and yeast nutrient as indicated. Chill the wort, transfer to your fermenter, and top up with filtered water to 5 gallons (19 L). Follow the remaining portion of the all-grain recipe.
