On November 13, 2015, Paul and I brewed our second ever lager, a Bells-inspired German Doppelbock. The recipe was borrowed from a back-issue of Zymurgy magazine, July / August 2003, with credit to Mike Bardallis for the original clone recipe, as well as Larry Bell for creating some of the best beer in the Great Beer State of Michigan.
Recipe Details
Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
5.5 gal |
90 min |
21.6 IBUs |
15.1 SRM |
1.080 |
1.021 |
7.7 % |
|
Actuals |
1.082 |
1.021 |
8.1 % |
Style Details
Name |
Cat. |
OG Range |
FG Range |
IBU |
SRM |
Carb |
ABV |
Doppelbock |
5 C |
1.072 - 1.112 |
1.016 - 1.024 |
16 - 26 |
6 - 25 |
2.3 - 2.6 |
7 - 10 % |
Fermentables
Name |
Amount |
% |
Munich Malt |
10 lbs |
58.82 |
Pilsner (2 Row) Ger |
6.5 lbs |
38.24 |
Extra Special (Briess) |
8 oz |
2.94 |
Hops
Name |
Amount |
Time |
Use |
Form |
Alpha % |
Hallertauer |
2.66 oz |
60 min |
Boil |
Pellet |
2.7 |
Hallertauer |
0.33 oz |
20 min |
Boil |
Pellet |
2.7 |
Yeast
Name |
Lab |
Attenuation |
Temperature |
Saflager Lager (W-34/70) |
DCL/Fermentis |
75% |
48°F - 59°F |
Mash
Step |
Temperature |
Time |
Mash In |
132°F |
20 min |
Mash Step |
155°F |
40 min |
Fermentation
Step |
Time |
Temperature |
Primary |
14 days |
50°F |
Secondary |
3 days |
65°F |
Tertiary |
3 days |
32°F |
Aging |
30 days |
40°F |
Notes
Did a 2 hour boil instead of the prescribed 90 minutes to account for excessive volume post-mash.
Pitched at approx. 58*F 4 full packets of yeast. Using FTSS system with a Ranco powered heating pad to control temps.
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