Up North Dopplebock

Brewer: KICKING MOOSE
Batch Size: 5.50 gal	Style: Doppelbock ( 9A)
Boil Size: 8.14 gal	Style Guide: BJCP 2015
Color: 23.5 SRM	Equipment: Kicking Moose 240v
Bitterness: 18.6 IBUs	Boil Time: 120 min
Est OG: 1.097 (23.2° P)	Mash Profile: CLAWHAMMER Medium
Est FG: 1.026 SG (6.6° P)	Fermentation: Lager, Two Stage
ABV: 9.6%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
12.93 gal	IDAHO	Water	1
5.00 ml	Lactic Acid (Mash 60 min)	Misc	2
4.89 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	3
4.82 g	Calcium Chloride (Mash 60 min)	Misc	4
3.47 g	Salt (Mash 60 min)	Misc	5
1.78 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	6
11 lbs 8.00 oz	Munich Malt (9.0 SRM)	Grain	7
5 lbs 8.00 oz	Pilsner (Weyermann) (1.7 SRM)	Grain	8
1 lbs 4.00 oz	Caramunich III (Weyermann) (71.0 SRM)	Grain	9
12.00 oz	Acid Malt (3.0 SRM)	Grain	10
12.00 oz	Carapils Malt (Briess) (1.5 SRM)	Grain	11
8.00 oz	Melanoiden Malt (20.0 SRM)	Grain	12
8.00 oz	Victory Malt (25.0 SRM)	Grain	13
4.00 oz	Chocolate Malt (350.0 SRM)	Grain	14
1.00 oz	Hallertauer Mittelfrueh [4.0%] - Boil 60 min	Hops	15
1.02 g	Gypsum (Calcium Sulfate) (Boil 60 min)	Misc	16
0.29 g	Calcium Chloride (Boil 60 min)	Misc	17
0.75 oz	Hallertauer Mittelfrueh [4.0%] - Boil 30 min	Hops	18
1.25	Whirlfloc Tablet (Boil 15 min)	Misc	19
0.25 oz	Hallertauer Mittelfrueh [4.0%] - Boil 5 min	Hops	20
2.0 pkgs	Global (Imperial Yeast #L13)	Yeast	21

Ferment @ 50 14 days Diacetyl @ 62 2-3 days Condition @ 32 for 5 weeks ph 4.9 measured decrrease acid content

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