Doppelbock

All Grain Recipe

Submitted By: Clovevalley (Shared)
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Brewer: Tim Gorman
Batch Size: 5.28 galStyle: Doppelbock ( 5C)
Boil Size: 6.04 galStyle Guide: BJCP 2004
Color: 20.7 SRMEquipment: My Equipment
Bitterness: 28.2 IBUsBoil Time: 60 min
Est OG: 1.072 (17.5° P)Mash Profile: Double Infusion, Full Body
Est FG: 1.017 SG (4.4° P)Fermentation: My Aging Profile
ABV: 7.2%Taste Rating: 35.0

Ingredients
Amount Name Type #
14.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
6.00 g Epsom Salt (MgSO4) (Mash 60 min) Misc 2
9 lbs 5.91 oz Pilsner (Weyermann) (1.7 SRM) Grain 3
2 lbs 7.86 oz Munich I (Weyermann) (7.1 SRM) Grain 4
1 lbs 7.28 oz Lager Malt (2.0 SRM) Grain 5
15.87 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 6
3.17 oz Chocolate Malt (450.0 SRM) Grain 7
0.49 oz Crystal [3.1%] - First Wort Hops 8
1.00 oz Tettnang [4.8%] - Boil 60 min Hops 9
1.00 oz Crystal [3.1%] - Boil 30 min Hops 10
0.25 tsp Irish Moss (Boil 10 min) Misc 11
1 pkgs Pilsner Urqell (Wyeast Labs #2001) Yeast 12

Notes

As an experiment the saccrification was 10.5 hours not 40 minutes. I got it to 67.3C and went to work. Once I get back from work, I brought the temp back up to 67. Racked to secondary March 28, 2005 FG 1.019 April 21, 2005 SG 1.017