Doppelbock Recipe - Creepy Christmas

Recipe Info

Recipe Image

Creepy Christmas

by on
All Grain
20 Liter(s)
25 Liter(s)
90 min
70%
The traditional Norwegian Christmas lager

This recipe was cloned from Holmens julebokk.

Fermentables

74% - Munich (DE)
5.4
37
10
Mash
14% - Pilsner - DE
1
38
1
Mash
8% - CaraMunich II - DE
0.55
34
46
Mash
3% - Pale Chocolate - UK
0.25
32
200
Mash
1% - Extra Dark Crystal 120L - UK
0.1
33
100
Mash

Hops

Magnum
15
Pellet
Boil
60 min(s)
13
19.2

Yeast

White Labs German Bock Lager WLP833
76%

Other Stuff

Whirlfloc
5
ml
Boil
Clarity Ferm
5
ml
Primary
CaSO4
2
g
Mash
CaCl2
6
g
Mash
NaHCO3
2
g
Mash

Mash Steps

Saccharification Rest
Direct Heat
66
60 min
Dextrinization Rest
Direct Heat
72
30 min
Mash-Out
Direct Heat
78
10 min

Special Instructions

1.
Make yeast starter from 1 or 2 packs (4 liters/400 g DME). Or use 50-60 g dry yeast.
2.
Check wort pH – should be around 5,4.
3.
Boil wort 90 min.
4.
Oxygenate well if you use fresh yeast.
5.
Ferment at 11-12 C for 18-24 days. Diacetyl rest at end of fermentation.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Creepy Christmas
Doppelbock
  • 20.00 Gallons Liters Batch Size
  • 25.00 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.078 OG
  • 1.019 FG
  • 19.2 IBU (tinseth) Bitterness
  • 0.25 BG:GU
  • 24.7° SRM Color
  • 70% Efficiency
  • 7.7% ABV Alcohol
  • 269 per 12oz Calories
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