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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
1 capsule Servomyces Yeast Nutrient Boil 10 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. Add extract
  4. Bring to a boil
  5. Add bittering hops and continue to boil
  6. Add Servomyces as indicated
  7. Remove from heat
  8. Cool to 55-60ºF
  9. Transfer to primary fermenter
  10. Fill to desired level with cold water
  11. Oxygenate and pitch yeast

Primary Fermentation: 14 days at 50-55ºF

Secondary Fermentation: 60 days at 35ºF

Fermentation Notes:

Original Gravity: 1.084

Final Gravity: 1.021

Alcohol by Weight: 6.6%

Alcohol by Volume: 8.2%

IBU: 21

Color: 20 SRM

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