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
- Perform mini-mash with 4 gallons of water and grains
- Steep at 152-158ºF for 45 minutes
- Bring to a boil
- Add bittering hops and continue to boil
- Add Servomyces as indicated
- Cool to 55-60ºF
- Transfer to primary fermenter
- 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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