Smoked Doppelbock

All Grain Recipe

Submitted By: chezteth (Shared)
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Brewer: Brandon Kolbe
Batch Size: 5.02 galStyle: Doppelbock ( 5C)
Boil Size: 8.07 galStyle Guide: BJCP 2008
Color: 21.6 SRMEquipment: Brandon & Cindy's Equipment
Bitterness: 23.0 IBUsBoil Time: 90 min
Est OG: 1.100 (23.8° P)Mash Profile: Decoction Mash, Single
Est FG: 1.025 SG (6.3° P)Fermentation: My Aging Profile
ABV: 10.0%Taste Rating: 35.0

Ingredients
Amount Name Type #
9.91 gal Appleton, WI Water 1
2.64 g Calcium Chloride (Mash 60 min) Misc 2
2.48 g Chalk (Mash 60 min) Misc 3
0.41 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 4
8 lbs 7.59 oz Munich 10L (Briess) (10.0 SRM) Grain 5
4 lbs 5.73 oz Pilsen (Dingemans) (1.6 SRM) Grain 6
4 lbs 1.86 oz Aromatic Malt (Briess) (20.0 SRM) Grain 7
2 lbs 6.74 oz Cherrywood Smoked Malt (5.0 SRM) Grain 8
2 lbs 2.87 oz Caramunich I (Weyermann) (51.0 SRM) Grain 9
2.66 oz Hallertau [3.0%] - Boil 60 min Hops 10
0.89 oz Hallertau [3.0%] - Boil 30 min Hops 11
0.83 Whirlfloc Tablet (Boil 15 min) Misc 12
1 pkgs Bavarian Lager (Wyeast Labs #2206) Yeast 13

Notes

Use 3.0 g of chalk and 2.0 g of calcium chloride in the strike water. Use 1.2 g of calcium chloride, 0.5 g of gypsum, and 3.9 mL of phosphoric acid in the sparge water.