Dopplebock
BJCP Style 5C
This award-winning extract recipe for a Dopplebock took first place in the Bock division of the state-wide State Fair of Texas 1995 Homebrew Competition for one of the Meisters of Brew members.

Ingredients:
Light Malt Extract - 8 lbs.
Unfiltered Clover Honey - 5 lbs.
Crystal Malt - .5 lb.
Roasted Barley - .5 lb.
Chocolate Malt - .2 lb.
Hallertauer (2.4% Alpha) - 2 oz.
1 pkg. Wyeast #2308 Munich Lager Yeast
Corn Sugar - .5 cup (for priming)

Procedure:
1. Pour 2.5 gallons of clean water into your brew pot and begin to heat. Pour crushed grains into grain bag and tie a loose knot at the top of the bag. When the water is within an appropriate steeping temperature (150 - 165F) place the grain bag into the brew pot. Steep grains for approximately 45 minutes, then remove.

2. Remove the brew pot from the fire and add the Liquid Malt Extract and honey, stirring. Return to the fire and bring to a boil.

3. Add Hallertauer bittering hops.

4. Boil for 60 minutes.

5. Remove from burner into an ice bath, and chill to ~80 degrees. Pour into primary fermenter, and add distilled water to bring to 5 gallons.

6. Pitch the yeast.

7. When fermentation slows, you are ready to go to the secondary.

8. When ready to bottle, boil 2 cups water and add priming sugar. Cool mixture down in an ice bath.

9. Siphon beer into bottling tank, add priming sugar mixture. Stir well.

10. Bottle, and allow to condition several weeks before drinking. Enjoy!

Primary: 1.079 (15 days)
Secondary: 1.016 (25 days)
Bottling: 1.009

Category & Subcategory Name: Bock - Dopplebock
Category Number & Subcategory Letter: 12 - C

All text and photos copyright 2013-2014 by the Meisters of Brew.