(5 gallons/19 L, extract with grains)
OG = 1.073 FG = 1.021
IBU = 22 SRM = 30 ABV = 6.7%
This massively malty Bavarian doppelbock is darker than Salvator and shows a distinct chocolate malt character. Brew now for winter.
2.75 lbs. (1.25 kg) Laaglander Light dried malt extract
5.33 lbs. (2.42 kg) Weyermann Bavarian Dunkel liquid malt extract (late addition)
1.33 lbs. (0.6 kg) Munich malt (10 °L)
1.33 lbs. (0.6 kg) Munich malt (20 °L)
0.33 lbs. (0.15 kg) chocolate malt
6 AAU Hallertau hops (60 mins) (1.5 oz./42 g of 4% alpha acids)
1 tsp Irish moss
Wyeast 2206 (Bavarian Lager) or White Labs WLP820 (Octoberfest/Märzen) yeast (4 qt./4 L yeast starter)
0.75 cups corn sugar (for priming)
Step by Step
In a large soup pot, heat 4.4 quarts (4.2 L) of water to 169 °F (76 °C). Add crushed grains to grain bag. Submerge bag and let grains steep around 158 °F (70 °C) for 45 minutes. While grains steep, begin heating 2.1 gallons (7.8 L) of water in your brewpot. When steep is over, remove 1.5 qts. (1.4 L) of water from brewpot and add to the "grain tea" in steeping pot. Place colander over brewpot and place steeping bag in it. Pour grain tea (with water added) through grain bag. This will strain out any solid bits of grain and rinse some sugar from the grains. Heat liquid in brewpot to a boil, then stir in dried malt extract, add hops and begin the 60 minute boil. With 15 minutes left in boil, add Irish moss. Then turn off heat and stir in liquid malt extract. Stir well to dissolve extract, then resume heating. (Keep the boil clock running while you stir.) At the end of the boil, cool wort and transfer to fermenter. Add water to make 5 gallons (19 L). Aerate wort and pitch yeast. Ferment at 55 °F (13 °C). When fermentation is complete, allow temperature to rise to 60 °F (16 °C) for two days, then rack to secondary and cool to 40 °F (4.4 °C). Lager for at least six weeks, then bottle or keg.
Replace the extracts and malts given above with 10.2 lbs. (4.6 kg) Pilsner malt, 2.33 lbs. (1.05 kg) Munich malt (10 °L), 2.33 lbs. (1.05 kg) Munich malt (20 °L) and 0.5 lbs. (0.23 kg) chocolate malt. Perform a single decoction mash with a 15 minutes rest at 131 °F (55 °C) and a rest at 158 °F (70 °C) for 45 minutes. Boil wort for 90 minutes.