Briess Recipe Database

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Beer Type: Ale

Beer Style: Scottish / Irish Ales

• 

  Maltinator Doppelbock

  
  

  This uber-malty Doppelbock is based on the Oktoberfest beer style. Rich, warm, malty and toasty. Perfect for cool weather. Enjoy some in the spring and again in October.

  
  

  Type: Lager

  Style: Bock

  Batch Size: 5 gallons

  Recipe Type: Extract with grain

  Recipe Contributed By: Briess Technical Services Team

  
  

  Ingredients

  Quantity	Ingredient	Comment	Malt Style
  3.3 lbs	CBW® Pilsen Light LME		Extract, LME
  3 lbs	Brewers Malt		Base
  5 lbs	Bonlander® Munich Malt		Kilned, Munich
  8 oz	Caramel Malt 20L		Caramel, Crystal
  4 oz	Carapils® Malt		Dextrine
  1 tsp	Irish Moss	Boil 15 minutes
  1 oz	Perle Hops (9% AA)	Boil 60 minutes
  0.5 oz	Mt. Hood Hops (6% AA)	Boil 15 minutes
  2 vials	WLP833 German Bock Lager Yeast

  
  

  Procedures

  1. Perform mini-mash with 4 gallons of water and grains
  2. Steep at 152-158ºF for 45 minutes
  3. Add extract
  4. Bring to a boil
  5. Add bittering hops and continue to boil
  6. Add finishing hops and Irish Moss as indicated
  7. Remove from heat
  8. Cool to 55-60ºF
  9. Transfer to primary fermenter
  10. Fill to desired level with cold water
  11. Oxygenate and pitch yeast

  ---

  Primary Fermentation: 14 days at 50-55ºF

  Secondary Fermentation: 14 days at 35ºF

  Fermentation Notes: Bottle condition: age for 2 months

  Original Gravity: 1.078

  Final Gravity: 1.020

  Alcohol by Weight: 6.1%

  Alcohol by Volume: 7.8%

  IBU: 35

  Color: 18-22 SRM

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