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Malt Monster Doppelbock
This "liquid bread" was originally conceived by monks in Germany as sustenance throughout the day. It's not hard to see why it soon became popular nationwide. Now, strong beer drinkers around the world appreciate the smooth, rich, malt flavor of Doppelbocks. Be patient with this recipe and you'll be rewarded!
Batch Size: 5 gallons
Recipe Type: Extract with grain
Recipe Contributed By: Briess Technical Team
Quantity Ingredient Comment Malt Style 6.6 lbs CBW® Munich LME 60 min boil 4 lbs CBW® Sparkling Amber DME 0 min boil 1 lb Bonlander® Munich Malt Steeping grain 0.5 lb Caramel Munich Malt 60L Steeping grain 1 oz Tettnang Hops (4.5% AAU) 60 min boil 1 oz Tettnang Hops (4.5% AAU) 20 min boil 3 packs WLP885 Zurich Lager Yeast Fermenter 1 capsule Servomyces Yeast Nutrient 10 min boil
- Bring 2.5 gallons of water to 152°F and steep grains for 30 minutes.
- Remove grains and stir in 6.6 lbs of CBW® Munich LME.
- Bring water to a boil and add 1 oz of Tettnang hops.
- After 40 minutes, add 1 oz of Tettnang hops.
- Boil 10 minutes and add yeast nutrient.
- Boil 10 additional minutes and turn heat off.
- Stir in 4 lbs of CBW® Sparkling Amber DME.
- Cool beer to 55°F. Transfer to fermenter. Fill to 5 gallons with water.
- Pitch 3 packets of White Labs WLP885 Zurich Lager Yeast.
Primary Fermentation: 4 weeks at 53°F-55°F.
Secondary Fermentation: 4 weeks at 50°F-53°F.
Fermentation Notes: 24 hours before bottling, bring beer to 56°F to finish. Force carbonate or bottle condition with 3/4 cup dissolved priming sugar and 1/4 packet of WLP885 yeast for 3-4 weeks.
Original Gravity: 1.089
Final Gravity: 1.019
Alcohol by Weight:
Alcohol by Volume: 9.4%