Doppelbock Recipe - Doppelbock - Maltonator

Recipe Info

Recipe Image

Doppelbock - Maltonator

by on
All Grain
24 Liter(s)
30 Liter(s)
120 min
82%
Bavarian lager yeast (White Labs 833 German Bock or Wyeast 2124 Bohemian Lager)- Try with Fermentis S23 Option A: Mash at 68*C Option B: 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
5.1428
34
10
Mash
3% - Crystal 15L - CA
0.2857
34
15
Mash
34% - Munich Dark - CA
2.8571
34
32
Mash

Hops

Willamette
50
Pellet
Boil
60 min(s)
5.2
20.9
Willamette
25
Pellet
Boil
5 min(s)
5.2
2.1

Yeast

Fermentis Saflager S-23
80%

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

Doppelbock - Maltonator
Doppelbock
  • 24.00 Gallons Liters Batch Size
  • 30.00 Gallons Liters Boil Size
  • 120  min Boil Time
  • 1.080 OG
  • 1.016 FG
  • 23.0 IBU (tinseth) Bitterness
  • 0.29 BG:GU
  • 22.5° SRM Color
  • 82% Efficiency
  • 8.3% ABV Alcohol
  • 275 per 12oz Calories
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Doppelbock

OG 0.995
1.120
OG: 1.072-1.112 / Your OG: 1.080
FG 0.995
1.120
FG: 1.016-1.024 / Your FG: 1.016
IBU 0
120
IBU: 16-26 / Your IBU: 23
SRM 0
40
SRM: 6-25 / Your SRM: 22.5
ABV 0
14
ABV: 7-10 / Your ABV: 8.3
BG:GU 0
2
BG:GU: 0.14-0.36 / Your BG:GU: 0.29

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