Alec’s Doppelbock

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

Ingredients

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.