Dopplebock

Classification: dopplebock, bock, partial-mash

Source: Jed Parsons (parsons1@husc.harvard.edu) Issue #963, 9/7/92

Ingredients:

6 pounds, Dutch dry extract
4 pounds, pilsener malt
2 pounds, Munich malt
1 pound, German crystal malt
1 pound, chocolate malt
1--1/2 ounces, Hallertauer (60 minute boil)
3/4 ounce, Hallertauer (30 minute boil)
1/2 ounce, Hallertauer (15 minute boil)
1/4 ounce, Hallertauer (5 minute boil)
Wyeast Bavarian lager yeast

Procedure:

Eight quarts water to strike heat of 140 F. Protein rest at 122 for 30 minutes. Starch conversion 1/2 hour at 153, then 1/2 hour at 149. Mash out at 169. Sparge with 4 gallons. Boil 60 minutes.