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Bock Aasswards

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Bock Aasswards

back to search Back to Search  Style Details 

Beer Style: Doppelbock  (5C)
Recipe Type: all-grain
Yield: 5 US gallons




  • 24 pounds, Munich malt
  • 6 pounds, Vienna malt
  • 6 pounds, 2 row Klages malt
  • 1--1/2 pounds, 80L Crystal malt
  • 200 grams, Hallertaur pellets
  • Bavarian style yeast

Additional Instructions

Primary Ferment: 3 weeks at 48 degrees
Secondary Ferment: 6 weeks at 36 degrees

Beer Profile

Original Gravity: 1.075
Final Gravity: 1.022
Alcohol by Vol: 6.94%
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe


Treat 10.5 gallons of medium hard water with 18 grams of Calcium Bicarbonate. Mash in grain. Follow a mash program of 50 minutes at 50C, 20 minutes at 58C, 40 minutes at 65C, 90 minutes at 70C, and a mash off for 15 minutes at 77C. Sparge for about an hour and a half. This will yield about 19 gallons at the end. (runoff gravity of about 1.010). Boil down to a volume of 15 gallons (about 3 hours and 20 minutes.) Add 200 grams of Hallertaur pellets about 2 hours into the boil. Cool and pitch yeast.