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  • Alpinator (Doppelbock)


    A rich maltiness will dominate your palate when you taste this doppelbock. The recipe is balanced by an unmistakable alcohol presence achieved with the Zurich lager yeast.


    Type: Lager

    Style: Bock

    Batch Size: 5 gallons

    Recipe Type: Extract with grain

    Recipe Contributed By: Briess Technical Services Staff


    Ingredients

    Quantity Ingredient Comment Malt Style
    6.6 lbs CBW® Pilsen Light LME Extract, LME
    2 lbs Bonlander® Munich Malt Kilned, Munich
    1 lb Victory® Malt Roasted, Biscuit
    0.5 lb Caramel Malt 120L Caramel, Crystal
    4 lbs Brewers Malt Base
    1.25 oz Hallertau Hops (4.5% AA) Boil 60 minutes
    2 vials WLP885 Zurich Lager Yeast

    Procedures

    1. Perform mini-mash with 4 gallons of water and grains
    2. Steep at 152-158ºF for 45 minutes
    3. Bring to a boil
    4. Add bittering hops and continue to boil
    5. Add Servomyces as indicated
    6. Cool to 55-60ºF
    7. Transfer to primary fermenter
    8. Oxygenate and pitch yeast

    Primary Fermentation: 3 weeks at 50-55ºF. Raise temperature to 60ºF near end of fermentation.

    Secondary Fermentation: 4-6 weeks at 34-38ºF

    Fermentation Notes: Bottle condition with dissolved priming sugar and 1/4 pack of WLP885 Zurich Lager Yeast for 2-3 weeks, or force carbonate

    Original Gravity: 1.085

    Final Gravity: 1.025

    Alcohol by Weight:

    Alcohol by Volume: 7.9

    IBU: 20

    Color: 22 SRM

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