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Dopplebock

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Dopplebock

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

Doppelbock

Description:

Ingredients:

  • 6 pounds, Dutch dry extract
  • 4 pounds, pilsener malt
  • 2 pounds, Munich malt
  • 1 pound, German crystal malt
  • 1 pound, chocolate malt
  • 1--1/2 ounces, Hallertauer (60 minute boil)
  • 3/4 ounce, Hallertauer (30 minute boil)
  • 1/2 ounce, Hallertauer (15 minute boil)
  • 1/4 ounce, Hallertauer (5 minute boil)
  • Wyeast Bavarian lager yeast

Additional Instructions

Boil: 60 Minutes

Click to Print Recipe

Procedure:

Eight quarts water to strike heat of 140 F. Protein rest at 122 for 30 minutes. Starch conversion 1/2 hour at 153, then 1/2 hour at 149. Mash out at 169. Sparge with 4 gallons. Boil 60 minutes.

Source:

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