Description

This is a Community Recipe created by cuichulain

(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them. Please ensure you read the Ingredients Included, and then the Method, as there might be ingredients which are not included and it is possible that the sharing customer has not checked both match or might not state what is not included.)

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Ingredients Included

Weyermann® CaraMunich® type 1 (300 grams)
Weyermann® CaraMunich® Type 2 (300 grams)
Weyermann® Munich Malt I (7850 grams)
Weyermann® Premiere Pilsner Malt (2100 grams)
Saaz Pellets (70 grams)
WLP833 German Bock (1 packs)

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Method

Beer Style (main): European Lagers
Beer Style (sub): German-Style Doppelbock
Batch Size: 23
Original Gravity: 1.098
Final Gravity: 1.031
ABV %: 9.7
IBU: 20

THE MASH
Temperature °C: 68
Length (mins): 45
Out temp °C: 76
Out time (mins): 10

THE BOIL
Boil time (mins): 90

Additions and timing:

Saaz 70g 90mins
Irish moss or kettle finings 10mins (optional)

Secondary additions and timing:

None

Yeast: WLP833
Fermentation temperature/steps: Pitch at 9°, allow to rise to 10. Diacetyl rest, then lager cold

Comments:

Very rich, malty, warming beer, that retains a good balance. Dried fruit, dark sugar, toast and caramel flavours, full flavour with a satisfyingly clean finish.
Use a single decoction mash.
Age as cold as possible for as long as possible – six weeks at least.
Won 2nd Best of Show – LSECBC2017