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Doppelbock
8 lbs. “The Beverage People” Light Dry Malt
1 lb. German Pilsner Malt (1.6 L)
8 oz. German Munich Malt (6.5 L)
8 oz. German Vienna Malt (4 L)
4 oz. Belgian Biscuit Malt (23 L)
1/2 tsp. Chalk
1/4 tsp. Calcium Chloride
1 tsp. Irish Moss
3/4 oz. Spalt Hop Pellets (60 Min.) 14.1 IBU
3/4 oz. Spalt Hop Pellets (30 Min.) 4.9 IBU
3/4 oz. Perle Hop Pellets (30 Min.) 8.1 IBU
1/4 oz. Perle Hop Pellets (5 Min.) 1.3 IBU
Water to five gallons
3/4 cup Corn Sugar for Priming
1 vial WLP#802 Czech Budvar Yeast
SG 1.084 IBU 28.4
Mash grains together at 150 degrees F. for 45 minutes before sparging. Add runnings to boiling pot along with brewing salts and 5 lbs. of dry malt, adding hops to be boiled for the length of time indicated. Add remaining 3 lbs. of dry malt at 15 minutes remaining in boil. Cool to 70-75 degrees F. to pitch yeast, then cool gradually to 45-55 Degrees F. for primary and secondary fermentation. Lager at 30-34 degrees F. for 2 to 6 weeks.
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