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
|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|
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%