This all-grain recipe makes a dark, rich, and malty German lager.
This recipe uses White Lab’s German Bock Lager Yeast (WLP833) . Its profile is great for malt forward beers like this.
Kayla’s Doppelbock
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 5 gal |
60 min |
22.3 IBUs |
28.1787797 |
1.079 |
1.024 |
7.4 % |
|
Actuals |
1.062 |
1.02 |
5.6 % |
Fermentables
| Name |
Amount |
% |
| Munich Malt |
7 lbs |
45.9 |
| Pale Malt (2 Row) US |
7 lbs |
45.9 |
| Caramel/Crystal Malt - 80L |
8 oz |
3.28 |
| Chocolate Malt |
8 oz |
3.28 |
| Black (Patent) Malt |
4 oz |
1.64 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Hallertauer |
1.5 oz |
60 min |
Boil |
Pellet |
4.8 |
| Hallertauer |
0.5 oz |
10 min |
Boil |
Pellet |
4.8 |
Miscs
| Name |
Amount |
Time |
Use |
Type |
| Irish Moss |
0.25 tsp |
10 min |
Boil |
Fining |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| German Bock Lager (WLP833) |
White Labs |
73% |
48°F - 55°F |
Mash
| Step |
Temperature |
Time |
| Protein Rest |
133°F |
30 min |
| Saccharification |
156°F |
45 min |
| Mash Out |
170°F |
10 min |
Fermentation
| Step |
Time |
Temperature |
| Primary |
10 days |
54°F |
| Secondary |
3 days |
62°F |
| Aging |
30 days |
59°F |
We save some of our spent grains by placing a cup of wet spent grains in a baggie and freezing it. This will keep the grains in good shape until you bake with them. Just take out a baggie and thaw it in the refrigerator overnight for a cup of spent grains.
The spent grains leftover from this beer are especially good in our Spent Grain Bread recipe. You end up with a dark, rich bread from the black patent malt and chocolate malt.
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