Doppelbock Recipe - Traditional Norwegian Christmas Lager

Recipe Info

Recipe Image

Traditional Norwegian Christmas Lager

by on
All Grain
23 Liter(s)
28 Liter(s)
90 min
75%
The traditional beer brewed for Christmas. Winner of the Dark lager category in the Norwegian national championship 2019, and #3 in the Best in show competition.

Fermentables

48% - Munich (DE)
4.2
37
9
Mash
43% - Pilsner - DE
3.8
38
1
Mash
6% - Crystal 45L - UK
0.5
34
45
Mash
2% - Pale Chocolate - UK
0.2
32
200
Mash
1% - Black Malt - UK
0.1
28
500
Mash

Hops

Magnum
23
Pellet
Boil
60 min(s)
14
25.1

Yeast

White Labs German Bock Lager WLP833
76%

Other Stuff

Whirlfloc
5
ml
Boil
Clarity Ferm
5
ml
Primary

Mash Steps

Maltose Rest
Direct Heat
67
70 min
Saccharification Rest
Direct Heat
72
10 min
Mash-Out
Direct Heat
78
10 min

Special Instructions

1.
Make yeast starter from 2 packs (4 liters/400 g DME).
2.
Check wort pH – should be around 5,4.
3.
Boil wort 90 min.
4.
Oxygenate well.
5.
Ferment at 10 C for 18-24 days. Diacetyl rest at end of fermentation.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Traditional Norwegian Christmas Lager
Doppelbock
  • 23.00 Gallons Liters Batch Size
  • 28.00 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.089 OG
  • 1.021 FG
  • 25.1 IBU (tinseth) Bitterness
  • 0.28 BG:GU
  • 23.9° SRM Color
  • 75% Efficiency
  • 8.7% ABV Alcohol
  • 309 per 12oz Calories
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