Doppelbock Recipe - Doppelbock - Maltonator

Recipe Info

Recipe Image

Doppelbock - Maltonator

by on
All Grain
42 Liter(s)
53 Liter(s)
120 min
82%
Bavarian lager yeast (White Labs 833 German Bock or Wyeast 2124 Bohemian Lager)- Try with Fermentis S33 Dough in with 4 gallons (15.1 L) of 100? F (38? C) water and allow to rest for 1 hour. Infuse one gallon (3.8 L) of near-boiling water every 15 minutes (6 additions total), stirring thoroughly after each addition. Mash out at 172? F (78? C). Slowly run off the sweet wort, sparging as necessary, to collect 8 gallons (30.3 L). Boil hard for 2 hours. Let wort rest 30 minutes, then rack and chill to 45–50? F (7–10? C). Oxygenate and pitch a large starter of yeast. Ferment for two weeks or until finished. Slowly chill to 28? F (–2? C), then rack again. Lager at 35? F (2? C) for 18 weeks.

Fermentables

62% - Munich Light - CA
9
34
10
Mash
3% - Crystal 15L - CA
0.5
34
15
Mash
34% - Munich Dark - CA
5
34
32
Mash

Hops

Tettnang
100
Pellet
Boil
120 min(s)
4.5
22.6

Yeast

Fermentis Safbrew S-33
70%

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)

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Recipe Facts

Doppelbock - Maltonator
Doppelbock
  • 42.00 Gallons Liters Batch Size
  • 53.00 Gallons Liters Boil Size
  • 120  min Boil Time
  • 1.080 OG
  • 1.024 FG
  • 22.6 IBU (tinseth) Bitterness
  • 0.28 BG:GU
  • 22.5° SRM Color
  • 82% Efficiency
  • 7.3% ABV Alcohol
  • 279 per 12oz Calories
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