Tim Hobbs

Timinator Doppelbock (adapted from the book: Beer Captured):

Grains to Steep in 1½ Gallons of Water at 150 degrees F for 30 minutes

1 lb Belgian Cara-Munich malt

½ oz British Chocolate malt

18 oz German Munich malt

4 oz Belgian Aromatic malt

 - Sparge with 1 gallon of 170 degree F water

Add wort from specialty grains to boil pot and add water and the following:

5.75 lbs Extra Dry Light Malt Extract

3.5 lbs Ligfht Malt Extract Syrup

6 oz  Malto Dextrin

½ oz Northern Brewer hops (60 mins)

1 oz Hallertau Herbsbrucker (60 mins)

1 tsp Irish Moss (15 mins)

Munich Lager Yeast or Bavarian Lager Yeast

Chill Wort to 60 degrees F and pitch yeast, keep at 60 degrees for 1 day, then drop temp to 52 degrees F for 7 days or until fermentation slows.  Rack to secondary and lager – gradually dropping temp down to 37 degrees (2 degrees per day) and lager for 2 months at 37 degrees F.  Prime with ¾ cup of corn sugar and bottle (or keg).  Keep bottles at 52 degrees for three or more weeks to carbonate.