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Maltinator Doppelbock


This uber-malty Doppelbock is based on the Oktoberfest beer style. Rich, warm, malty and toasty. Perfect for cool weather. Enjoy some in the spring and again in October.


Type: Lager

Style: Bock

Batch Size: 5 gallons

Recipe Type: Extract with grain

Recipe Contributed By: Briess Technical Services Team



Ingredients

Quantity Ingredient Comment Malt Style
3.3 lbs CBW® Pilsen Light LME Extract, LME
3 lbs Brewers Malt Base
5 lbs Bonlander® Munich Malt Kilned, Munich
8 oz Caramel Malt 20L Caramel, Crystal
4 oz Carapils® Malt Dextrine
1 tsp Irish Moss Boil 15 minutes
1 oz Perle Hops (9% AA) Boil 60 minutes
0.5 oz Mt. Hood Hops (6% AA) Boil 15 minutes
2 vials WLP833 German Bock 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 finishing hops and Irish Moss 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: 14 days at 35ºF

Fermentation Notes: Bottle condition: age for 2 months

Original Gravity: 1.078

Final Gravity: 1.020

Alcohol by Weight: 6.1%

Alcohol by Volume: 7.8%

IBU: 35

Color: 18-22 SRM

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