Bill's Best Dopplebock

Source: Bill Wagstaff
Recipe added: 02/02/97
Email: Bill Wags@aol.com

Not as hard as it sounds A wonderful full bodied double bock. Slightly bitter, but you can adjust the amount of hops to lessen this. WATCH OUT!!! THIS THIS WILL PRODUCE BEER OF APPOROXIMATELY 11-12% ALCOHOL BY VOLUME!!

Specifics

Recipe type: Extract
Batch Size: 5
Starting Gravity: 1.12
Finishing Gravity: ?
Time in Boil: 120 minutes
Primary Fermentation: 8 days
Secondary Fermentation: one week till carbonated
Additional Fermentation: best if aged 2-4 weks

Ingredients:

7 lbs amber malt extract
6 lbs dark malt extract
1/2lb crystal malt
1/2 lb chocalate malt
1/2 lb toasted malt
2.5 oz hallertauer hops (boiling)
2 cups honey
2 tsp Irish moss
2 packets lager yeast

Procedure:

add 3 qts water to stainless steel kettle and grain mixturee (cracked) to water. I prefer to keep it in a large grain bag.. heat to 122degres for 30 minutes. Raise temp to 158 and boil 20 more minutes. raise temp to 162 and boil ten minutes. Conversion should be complete - test with iodine. Sparge with 3 qts very hot water. Place back into kettle and add hops asnd honey and boil for 30 minutes. Add Irish moss and boil 15 more minutes. Cool wort. I place the kettle in a bath of cold water. Add wort to fermeter containing cold water(about 1-1 1/2 gal). Allow to cool to 70-75 degrees. Rehydrate two packs of lager yeast and pitch. Allow to ferment for 8 days . Rack into bottling bucket and add 3/4 cups corn sugar to one pint of beer (that you have take from fermenter) and heat until sugar is dissolved. Stir this into bottling bucket with a STREILIZED spoon. Bottle. Beer will be carbonated in 7 daays. Tastes great at this point but 2-4 weeks will improve tatse.

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