Doppelbock Recipe - Wagons to the Vatican

Recipe Info

Recipe Image

Wagons to the Vatican

by on
All Grain
5 Gallon(s)
6 Gallon(s)
60 min
70%
Same as the other Blessed by the Holy See but fermented using Fermentis Abbaye Ale yeast (now BE-256).

This recipe was cloned from Bock on the Wild Side.

Fermentables

25% - Bohemian Pilsner - DE
4
38
1
Mash
57% - Dark Munich - DE
9
36
15
Mash
8% - CaraMunich III - DE
1.25
34
57
Mash
3% - Melanoidin Malt - US
0.5
37
20
Mash
1% - Carafa III - DE
0.125
32
525
Mash
6% - Aromatic Malt - US
1
35
20
Mash

Hops

Hersbrucker
1
Pellet
Boil
60 min(s)
2.2
6.3
Tettnang
0.75
Pellet
Boil
60 min(s)
4.5
9.7
Hallertauer Mittelfrüh
0.75
Pellet
Boil
15 min(s)
4.3
4.6

Yeast

Fermentis Safbrew Abbaye
78%

Other Stuff

No other stuff in this recipe

Mash Steps

Protein Rest
Decoction
126
15 min
Beta-Glucan Rest
Decoction
144
30 min
Saccharification Rest
Decoction
155
60 min
Mash-Out
Decoction
168
10 min

Special Instructions

1.
Primary 75F for 7 days
2.
Diacetyl Rest 77f for 3 days
3.
Conditioning 37F for 40 Days
4.
Carbonation = 2.4 CO2 volume

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Wagons to the Vatican
Doppelbock
  • 5.00 Gallons Liters Batch Size
  • 6.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.081 OG
  • 1.018 FG
  • 20.7 IBU (tinseth) Bitterness
  • 0.26 BG:GU
  • 25.5° SRM Color
  • 70% Efficiency
  • 8.1% ABV Alcohol
  • 277 per 12oz Calories
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