Category: 5 – Bock
Brewer: Jeff Lampman
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 11 gal | 135 min | 30.3 IBUs | 23.2 SRM | 1.096 | 1.029 | 8.9 % |
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| Doppelbock | 5 C | 1.072 - 1.112 | 1.016 - 1.024 | 16 - 26 | 6 - 25 | 2.3 - 2.6 | 7 - 10 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Munich Malt | 24 lbs | 55.01 |
| Vienna Malt | 10 lbs | 22.92 |
| Caramunich Malt | 4 lbs | 9.17 |
| Melanoiden Malt | 3.5 lbs | 8.02 |
| Cara-Pils/Dextrine | 2 lbs | 4.58 |
| Carafa III | 2 oz | 0.29 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| German Tradition | 3.25 oz | 60 min | Boil | Pellet | 6.9 |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| German Bock Lager (WLP833) | White Labs | 73% | 48°F - 55°F |
Mash
| Step | Temperature | Time |
|---|---|---|
| Protein Rest | 125°F | 15 min |
| Saccharification | 156°F | 45 min |
| Mashout | 168°F | 10 min |
Notes
| Aim for close to Munich, Germany [water]. Dough in at 1.25 qt/gal to hit 125F. Hold for 15 minutes, then pull 35-38% of mash out for decoction. Bring decoction up to 156F and hold for 15 minutes, then raise to a boil and boil for 15 minutes. Add back to main mash to hit 156F and hold for 45 minutes. Remove 20-23% for a second decoction. Bring decoction to a boil and boil for 15 minutes, then add back to main mash to hit mash out at 168F and hold for 10 minutes. Collect enough wort for 2.25 hour boil. Chill beer to 48-49F and transfer to fermenter, keeping the wort as clean of trub as possible. Oxygenate well. ...read Zymurgy for the rest of his notes 🙂 |
Download
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