Briess Recipe Database

(10) Search Results for:

Malt: Caramel Malt 20L

• 

  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

  Tags: