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Doppelbock Partial Mash Template
German-Style Doppelbock - Partial Mash
This recipe is a base template for the German-Style Doppelbock style. While you are welcome to brew this recipe as is it's intended to be used as a starting point for creating your own recipe.
- 5 lbs (2.27 kg) Munich Dry Malt Extract (8 °L)
- 3 lbs (1.36 kg) Dark Dry Malt Extract (30 °L)
- 1.5 lbs (0.68 kg) CaraMunich (56 °L)
- After Boil
- 4 oz (113.4 g) Corn Sugar (Dextrose) (0 °L)
- 1 oz (28.35 g) Perle 10.4% AA (Boil - 60 mins)
- 1 oz (28.35 g) Hallertauer 4.4% AA (Boil - 60 mins)
- 1 tsp (4.93 mL) Irish Moss (Boil - 15 mins)
- Bavarian Lager Yeast (Wyeast 2206) (Liquid)
Soak crushed grains in 2 gallons of water at 154 F for 45 mins. Rinse with another gallon of water at 170 F. Add dry extract then bring to a boil. Add hops and irish moss at times indicated. With 15 mins remaining in the boil add the liquid extract. Cool and transfer to primary fermentor. Top off with cold water to the 5 gallon mark. Shake to mix and aerate then pitch the yeast.
Corn sugar is for bottle priming.
Hold in primary fermentor for 14 days at 52 °F (11 °C).
Transfer to secondary fermentor for 126 days.
Allow to carbonate and age for 14 days at 70 °F (21 °C).
If you started brewing this beer today you could be drinking it by Jan. 22, 2020. Start brewing this recipe.