Get to brewing a doppelbock now and enjoy it around March. This recipe creates a beer with malty sweetness in both flavor and aroma, with lower levels of bitterness. Brought to you courtesy of Tom Hail.
Hailbrau Dopplebock | Bock
|8.33 lb||(3.8 kg) Light Munich liquid malt extract|
|2.0 lb||(0.9 kg) Extra light dry malt extract|
|1.0 lb||(0.45 kg) Carahell malt|
|1.0 oz||(28 g) Carafa malt|
|2.0 oz||(64 g) Hallertauer Mittelfruh pellet hops, 4.0% alpha acid (60 min.)|
|1.0 oz||(28 g) Hallertauer Mittelfruh pellet hops, 4.0% alpha acid (40 min.)|
|Yeast||White Labs WLP 820 or 830; or Wyeast 2112, 2178 or 2308|
- Original Gravity: 1.076
- Final Gravity: n/a
- ABV: n/a
- IBU: 27.5
- SRM: 13.4
- Boil Time: 60 minutes
- Efficiency: 70%
- Pre-boil Volume: n/a
- Pre-boil Gravity: n/a
Steep grains in 1 gallon (3.8 L) of water at 150F (66 C) for 30 minutes, raise temperature to 170F (77 C) then strain and sparge with 1/2 gallon (1.9 L) of hot water. Add an additional gallon (3.8 L) of water then stir in extract and bring to a boil. Total boil time is 60 minutes. Add hops according to the recipe. After 60 minute boil, strain into a fermenter with enough cold water to make 5.5 gallons (21 L). Pitch yeast when temperature drops below 55F (13 C). Ferment at 50F (10 C) for two weeks, raise temperature to 60F (16 C) for 2 days, and then rack to secondary and lager at 35F (2 C) for 4 – 6 weeks.
Note: This recipe requires a large dose of yeast; use a 1-gallon (3.8 L) starter or pitch slurry from a previous batch.