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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.


6.6 lbs - CBW® Pilsen Light LME
2 lbs - Bonlander® Munich Malt
1 lb - Victory® Malt
0.5 lb - Caramel Malt 120L
4 lbs - Brewers Malt
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


Perform mini-mash with 4 gallons of water and grains
Steep at 152-158ºF for 45 minutes
Add extract
Bring to a boil
Add bittering hops and continue to boil
Add Servomyces as indicated
Remove from heat
Cool to 55-60ºF
Transfer to primary fermenter
Fill to desired level with cold water
Oxygenate and pitch yeast