This doppelbock is big and malty, with a warming alcohol character.
ALL-GRAIN
OG (est): 1.094
FG (est): 1.024
IBUs (est): 20
ABV (est): 9.3
MALT/GRAIN BILL
8 lb (3.6 kg) Dark Munich
8 lb (3.6 kg) Light Munich
4 lb (1.8 kg) German Pilsner
1 lb (454 g) Melanoiden Malt
HOPS SCHEDULE
1.25 oz (35 g) Tettnang at 60 minutes
0.75 oz (21 g) Tettnang at 20 minutes
YEAST
Bavarian Lager (Wyeast 2206/2308) (White Labs WLP 833/838)
DIRECTIONS
Mash at 148–150°F (64–66°C) for 75 minutes. Don’t be afraid to add some extract to reach your gravity if your efficiency is down. Boil for 90 minutes. Ferment with lots of yeast (think four vials/smack-packs) at 50°F (10°C) until you reach FG, doing an optional 3-day diacetyl rest at 60°F (16°C) when you have about 10 points left. Lager at 36°F (2°C) for at least 3 weeks.
BREWER’S NOTES
This recipe was calculated at 65 percent efficiency, but feel free to collect more wort and boil longer for a higher OG.
The talented homebrewers at Hops & Berries homebrew supply shop in Fort Collins, Colorado, graciously shared this homebrew recipe.