Description

This recipe kit was created by Paul from Friedies BrauHaus. A true classic German recipe using quality ingredients from Weyermanns.

A strong malty dark German lager style beer

Ingredients Included

Weyermann® Munich Malt II (3900 grams)
Weyermann® CaraAroma® (100 grams)
Weyermann® Carafa Special® type 2 (50 grams)
Weyermann® Munich Malt I (1250 grams)
Weyermann® Premiere Pilsner Malt (1000 grams)
Perle Pellets (29 grams)
Hallertauer Mittlefruh Pellets (20 grams)
WLP833 German Bock 18/08/2019 (1 packs)

Method

Beer Style (main): European Lagers
Beer Style (sub): German-Style Doppelbock
Batch Size: 20L
Original Gravity: 1079
Final Gravity: 1018
ABV %: 7.6
IBU: 30

THE MASH
Temperature °C: See below
Length (mins): See Below
Out temp °C:
Out time (mins):

THE BOIL
Boil time (mins): See Below

Additions and timing:

Mash it with 19 liters of water at 55°C for 10 Minutes.
Heat it up to 63°C and hold it for 30 minutes. Remove 5.5 liters of the thick mash.
Heat it to 72°C for 15 minutes and then heat and boil it for 10 more minutes.
Recombine mash and boiled mash. You should end up at 72°C. Hold it then again for 30 minutes and heat it up to 78°C. Then mash it out.
Add 16g Perle and 15g Hallertau Mittelfrüh as first wort hopping.

Secondary additions and timing:

Add 13g of Perle when it starts to boil and 5g of Hallertau Mittelfrüh after it has boiled for 40 minutes.

Cool the whole thing down to 8°C and pitch the yeast.

Yeast: WLP 833 German Bock
Fermentation temperature/steps: 8c as per yeast instructions

Comments:

Be sure to check out the Blog post for full details of the brew day