20 October 2013

Doppelbock (Ale)

62% Efficiency
OG: 1.072
FG: n/a
ABV: n/a
est. IBU: 30.5
est. SRM: 13.5
Mash Temp: 65.5 C (150 F)

MALT
4 Kg (8 lbs, 13 oz) – Munich Malt
4 Kg (8 lbs, 13 oz) – Pilsner Malt
225 g (8 oz) – CaraMunich

HOPS
28 g (1 oz) – Pearle (6.5%) – 60 mins
28 g (1 oz) – Hallertauer (2%) – 60 mins

YEAST
Wyeast 1056 – American Ale
Made a two-stage starter on a stirplate a few days before.

FERMENTATION
2 Weeks @ 17.5 C (63.5 F)
2 Weeks @ 5 C (41 F)

NOTES
90 min boil time
Made with a friend (hence, MR’s Bock Ale). He can’t lager, but wanted to learn how to all-grain brew and really wanted a Dopplebock. Developed this for him. He’s controlling fermentation.

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