Doppelbock (2020)
Doppelbock
Brewed November 18, 2020
Doppelbock will be the first lager I have ever made. It is one of my favorite styles and one that isn't made too much outside Germany. At least I haven't seen too many craft breweries in the US make the style. As often with my recipes, this borrows heavily from Craft Beer and Brewing. That magazine hasn't let me down yet. The goal is to make a rich, but clean beer drinkable on a winter night, given that it will be ready just a few weeks before Christmas.
Ingredients
Malts
20 lbs Munich Malt
0.25 lbs Carafa II Malt
0.5 lbs Meloidanen Malt
Hops
1 oz Hallertauer Mittelfrüh Hops (5.3% AA) - 0 minutes
3 oz Hallertauer Mittelfrüh Hops (5.3% AA) - 70 minutes
Yeast
2 packages WLP833 German Bock Lager Yeast
Brewing Instructions
1. Heat 6.5 gallons of strike water to 161°F
2. Add 6.5 gallons of water to the mash tun
3. Add all grains to mash tun and confirm temperature of ~148°F
4. Steep grains for 60 minutes
5. While steeping, heat 3.0 gallons of water to 170°F for lautering
6. Extract first runnings into boil kettle
7. Add 3.0 gallons water and wait 15 minutes
8. Extract second runnings into boil kettle
9. Total wort volume should be 6.75 gallons (6.75 actual)
10. Bring water to a boil and wait for the hot break
11. Begin boil
12. At 0 minutes add 15 drops FermCap to reduce foaming
13. At 0 minutes, add 1 oz Hallertauer Mittelfrüh hops
14. At 65 minutes, add one tablet Whirlfloc
15. At 65 minutes, add 1/2 tsp of yeast nutrient
16. At 70 minutes, add 3 oz Hallertauer Mittelfrüh hops
17. At 75 minutes, chill the wort to approx. 65°F
18. Aerate with pure oxygen for 1 minute
19. Move to the primary fermenter
20. Pitch yeast from yeast starter
21. Ferment at 50°F for 4 days
22. Increase temp 1°F per day for 10 days
23. Lager at 60°F for 14 days
24. At 28 days, cold crash to 35°F
25. At 31 days, keg beer
Starter & Notes
Boil 12 oz DME in 4 L of water for 10 minutes
Let cool to 68°F
Pitch 2 packages WLP833
Start stir plate