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The Grommator

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The Grommator

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Beer Style: Doppelbock  (5C)
Recipe Type: extract
Yield: 5 US gallons



This dopplebock was based on a recipe from Papazian's book. In making this beer, I used hops plugs for the first time. Wonderful stuff. They expand and give the appearance of fresh hops and they smell great! This batch turned out really well. Very dark and smooth, lightly carbonated, with a considerable alcoholic whammy. Great sippin' beer.


  • 1/2 pound, pale malt
  • 1/2 pound, crystal malt
  • 1/2 pound, chocolate malt
  • 9.9 pounds, dark malt extract syrup
  • 1 pound, dry amber malt extract
  • 3-1/2 ounces, Saaz hops (boil)
  • 1/2 ounce, Hallertauer hops (finish)
  • lager yeast
  • 3/4 cup, corn sugar (priming)

Additional Instructions

Primary Ferment: 1 week at 65 degrees
Secondary Ferment: 3 weeks at 45-50 degrees

Click to Print Recipe


Roast pale malt in 325 degree oven for 15 minutes or until golden brown. Crack grains and add to 1-1/2 gallons cold water. Bring to boil. Before serious boil starts, remove grains. Add extract and Saaz hops. Boil 60 minutes. Add Hallertauer hops and boil 5 more minutes. Remove from heat. Cover and let hops steep 15 minutes. Strain into 3-1/2 gallons cold water. (Be sure to strain out as much stuff as possible.) Pitch yeast and ferment one week at about 65 degrees, then rack to secondary. Secondary fermentation should last about 3 weeks at 45-50 degrees. Prime and bottle. Refrigerate bottles for about 1 month.




review rating
 Reviewed by Tom on Tue Oct 7 2014

I brewed this dopplebock last year and everyone loved it, so I just brewed it again. The only thing I changed was the Saaz to Tettnang as my brew supply store can't seem to keep the Saaz in stock. This is a fairly big beer with a starting gravity of 1.081. Last year's brew produced a delicious, rich dark malty body with a nice creamy head. I typically keg my beers but I bottled the last couple gallons and gave it away as presents. If you have experience with lager yeasts, you know to do a starter as they can be difficult to get going. Pitched at 8:00 last evening and work up to a strong fermentation this morning. Thanks Jack for a great recipe.