Alec’s Doppelbock

Alec’s Doppelbock

(5 gallon/19 L, all-grain)
OG = 1.088 FG = 1.020
IBU = 17  SRM = 19  ABV = 9%

13 lbs. (5.9 kg) Munich malt (6° L)
4 lbs. (1.8 kg) Pilsen malt
2 lbs. (0.91 kg) Caramunich® malt (60° L)
3.5 AAU Perle hops (60 min.) (0.5 oz./14 g at 7% alpha acids)
2 AAU Hallertau hops (30 min.) (0.5 oz./14 g at 4% alpha acids)
German/Bohemian lager yeast

Step by Step
Strike to mash at 155 °F (68 °C). Rest the mash for 60 minutes. Collect runoff slowly until you hit 1.075 gravity. Boil for two hours. Aerate with twice the normal amount of oxygen. Pitch twice the normal amount of healthy yeast.

Start fermentation at 50 °F (10 °C) and let rise to 55 °F (13 °C) near the end of fermentation. Lager near 30 °F (-1 °C) for 4–8 weeks.

Issue: November 2002

Doppelbock is one of my favorite styles, but it is a tough beer to make. You have to pay total attention to many things in order to get it right. Malt is the showcase, so hops are a lesser concern. Low- to mid-20s on the IBUs will balance the sweetness. Perle and Northern Brewer are good choices. Avoid hops that leave a footprint, like Chinook or Centennial or Cascade.
Alec Mull — Kalamazoo Brewing Company, Michigan