The following beer recipe is featured in the November/December 2011 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
When Old Man Winter comes knocking at the door, it helps to have a warming, malty doppelbock beer in hand. Doppelbocks are strong, dark beers that were drunk by eleventh-century Bavarian monks to help sustain themselves during winter fasts. These creamy bocks ensured that the monks would fast frequently.
Gordon Biersch’s Winter Bock is a classic, dark doppelbock that delivers a well-rounded, earthy malt profile and, despite the higher alcohol content, is deceptively drinkable. It’s not quite as full-bodied as some other doppelbocks, but what Winter Bock lacks in strength, it makes up for in taste. As the cold months approach, the Winter Bock, with its earthy, malty backbone, is the perfect comfort drink on a cold night.
- 9.0 lb (4.1 kg) Pilsner malt
- 8.0 lb (3.7 kg) light Munich malt
- 0.9 lb (408 g) Caramunich® malt
- 0.2 lb (91 g) Carafa® malt
- 0.02 lb (9 g) Black malt
- 2.25 oz (64 g) Hallertauer Mittlefruh, 5% a.a., whole hops (60 min)
- 0.75 oz (21 g) Hallertauer Mittlefruh, 5% a.a., whole hops (10 min)
- Wyeast 2124 or WLP830 yeast (Weihenstephan 34/70)
Yield: 5 Gallons (19 L)
Original Gravity: 1.096
Final Gravity: 1.024
To brew the Gordon Biersch Winter Bock, perform a decoction mash with rests at 104°F (40°C), 126°F (52°C), 144°F (62°C), 155°F (68°C), and 162°F (72°C). Step by pulling 25% of mash, boiling for 10 minutes, and remixing with main mash to hit step temperatures. Mash out at 172°F (78°C). Boil for 90 minutes. Ferment for nine days at 48°F (9°C), lower to 43°F (6°C) for four days, then lager for two weeks at 39°F (4°C) and three weeks at 32°F (0°C).
Substitute 6.2 lb (2.9 kg) liquid Pilsner extract for the Pilsner malt and 5.3 lb (2.4 kg) liquid Munich extract for the Munich malt. Steep the other malts in 158 (70) water for 30 minutes, strain, add malt extracts and proceed with recipe as written above.
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