Schwarzbier Recipe - Cincinnati Doppelbock

Recipe Info

Recipe Image

Cincinnati Doppelbock

by on
All Grain
6 Gallon(s)
7 Gallon(s)
60 min
65%
Dough in at 100°F Take 1/3 of the mash for a decoction (resting at 145°F for 30 min) -> Combine with main mash which rests at 125-130°F to bring total to 145°F and rest for 30 min -> Take 1/3 of the mash for a decoction -> Combine with main mash which rests at 148°F for a final 156°F mash for 30 min -> Drain the wort and sparge WLP885 Zurich Lager Yeast Ferment at ~55 and lager for 3 months

This recipe was cloned from Cincinnati Bock.

Fermentables

50% - Pilsner - DE
10.9
38
1
Mash
25% - Vienna - DE
5.5
37
4
Mash
15% - Munich Dark - DE
3.3
37
15
Mash
5% - CaraMunich II - DE
1.1
34
46
Mash
3% - Melanoidin Malt - US
0.6
37
20
Mash
1% - Amber - UK
0.3
32
27
Mash
0% - Carafa III - DE
0.1
32
525
Mash

Hops

Herkules
1.3
Pellet
Boil
60 min(s)
8
23.4

Yeast

WLP835 German Lager X
75%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Cincinnati Doppelbock
Schwarzbier
  • 6.00 Gallons Liters Batch Size
  • 7.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.088 OG
  • 1.022 FG
  • 23.4 IBU (tinseth) Bitterness
  • 0.27 BG:GU
  • 17.1° SRM Color
  • 65% Efficiency
  • 8.5% ABV Alcohol
  • 306 per 12oz Calories
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