Doppelbockinator

Doppelbockinator

(5 gallons/19 L, all-grain)
OG = 1.091 FG = 1.023
IBU = 24 SRM = 18 ABV = 9.7%

Ingredients
13 lbs. (5.9 kg) Munich malt (6 °L)
3.2 lbs. (1.45 kg) continental Pilsner malt
3.2 lbs. (1.45 kg) Goldpils® Vienna malt (3.5 °L)
9 oz. (255 g) caramel Munich malt (60 °L)
2 oz. (57 g) Blackprinz® malt
4.5 AAU Hallertauer Hersbrucker hops (60 min.) (1 oz./28 g at 4.5% alpha acids)
4.5 AAU Hallertauer Hersbrucker hop pellets (5 min.) (1 oz./28 g at 4.5% alpha acids)
1⁄2 tsp. yeast nutrient (15 min.)
White Labs WLP833 (German Bock Lager) or Wyeast 2206 (Bavarian Lager) yeast
3⁄4 cup corn sugar (if priming)
Lallemand CBC-1 yeast (if priming)

Step by Step
It is recommended to brew a smaller lager and use the yeast cake from that beer to pitch into this beer. See “Tips for Success.”

On brew day, mix the milled grain in 5.75 gallons (22 L) of water and hold the mash at 154 ºF (67 ºC) for 60 minutes. Slowly sparge with enough water to collect 7 gallons (26.5 L) wort. Total boil time is 90 minutes. Add the first hop addition with 60 minutes remaining in the boil. Add the remaining hops and yeast nutrient per the schedule.

After the boil is complete, cool the wort to 50 ºF (10 ºC). Pitch your yeast and aerate the wort heavily. Ferment at 55 ºF (13 ºC) until primary fermentation is complete. Gently transfer to a secondary vessel. If required perform a diacetyl rest. Lager for 6 weeks at 48 ºF (9 ºC). Prime and bottle condition or keg and force carbonate to 2.5 volumes CO2. We recommend priming with a bottling yeast strain like Lallemand CBC-1.

Doppelbockinator

(5 gallons/19 L, extract with grains)
OG = 1.091 FG = 1.023
IBU = 24 SRM = 18 ABV = 9.7%

Ingredients
9.9 lbs. (4.5 kg) Munich liquid malt extract
2 lbs. (0.91 kg) Pilsen dried malt extract
9 oz. (255 g) caramel Munich malt (60 °L)
2 oz. (57 g) Blackprinz® malt
4.5 AAU Hallertauer Hersbrucker hops (60 min.) (1 oz./28 g at 4.5% alpha acids)
4.5 AAU Hallertauer Hersbrucker hop pellets (5 min.) (1 oz./28 g at 4.5% alpha acids)
1⁄2 tsp. yeast nutrient (15 min.)
White Labs WLP833 (German Bock Lager) or Wyeast 2206 (Bavarian Lager) yeast
3⁄4 cup corn sugar (if priming)
Lallemand CBC-1 yeast (if priming)

Step by Step
It is recommended to brew a smaller lager and use the yeast cake from that beer to pitch into this beer. See “Tips for Success.”

On brew day, place the crushed grains in a small muslin bag. Steep the milled grain in 2 gallons (7.6 L) of water at 160 ºF (71 ºC) for 20 minutes. Remove the grain bag and place in a colander. Wash with 2 qts. (2 L) hot water. Add the liquid and dried malt extract and stir until fully dissolved. Top off to 6 gallons (23 L) and bring to a boil. When the wort comes to a boil, add first hop addition. Add the remaining hops and yeast nutrient per the schedule.

After the boil is complete, cool the wort to 50 ºF (10 ºC). Pitch your yeast and aerate the wort heavily. Ferment at 55 ºF (13 ºC) until primary fermentation is complete. Gently transfer to a secondary vessel. If required, perform a diacetyl rest. Lager for 6 weeks at 48 ºF (9 ºC). Prime and bottle condition or keg and force carbonate to 2.5 volumes CO2. We recommend pitching a bottling yeast strain like Lallemand CBC-1 to help the primary yeast strain properly carbonate the beer with a high gravity beer like this.

Tips for Success:
The recommended pitch rate for a beer of this size — according to Mr. Malty (www.mrmalty.com) — is 616 billion cells, which would be about a 2-gallon (7.6-L) yeast starter. Your best bet is to get your yeast starter going a couple of days ahead of time so you can decant the liquid. Or better yet, step the yeast up from a low-gravity “small” beer in order to create enough healthy yeast cells for this high-gravity beer.