DetailsThis Bock recipe is for those who appreciate a rich malty beer.
- 6 lb. Pilsen liquid malt extract
- 3.15 lb. Munich liquid malt extract
- 3.15 lb. Dark liquid malt extract
- 16 oz. Caramel 60L specialty grains
- 3 oz. Mt. Hood
- 1 oz. Hallertau pellet hops
- Priming sugar
- Muslin grain bag
- 6 lb. Pilsen liquid malt extract
- Details & Instructions
4.8 / 5.025 ReviewsGreat beer for the winter holidays.This was my first lager, I used the Wyeast W2206 and it turned out so good. I had to make a few calls to Midwest for some reassurances. I kept the second fermenter in my wine fridge to control the temp for 3 months. Bottled it on May 4, 2009. Have six large (24oz) bottles left. My sons want me to share, but I told them half the pleasure is in brewing your own. (They just think I'm tight.... probably so). I have only been brewing for a couple of years, and this was my best effort.March 2, 2010The Ultimate BeerFermented in secondary for 1 year. Outstanding results. Extremely drinkable. So smooth and sweet. I will brew this again.March 23, 2010As tasty as a Dopplebock from MunichThis Dopplebock turned out excellent, nine days in the primary and 6 months in the secondary it came out about 8.4% and has amazing flavors. It tastes better than Sam Adams Double Bock!July 29, 2010WowRich full head, creamy texture, smooth finish._x000D__x000D_This one has been the hands down favorite of ALL the home brews I've ever had. This has been echoed by all those who have had a pint. My wife has ordered me to make a double batch this fall.July 23, 2012Strong and maltyAfter primary, I aged it 6 months in a carboy. Nice malty taste. Its strong, not a session beer by any stretch.February 25, 2013Its magical....... see above_x000D__x000D_The second best reason to buy another better bottle. I still have mine in bottles, but I took out a couple for quality assurance. _x000D__x000D_I assure you the quality is thereFebruary 17, 20103 months in the secondary and 10 days in the bottle it's VERY GOOD already. Suspect will age well. Will definitely make this one again!!!Excellent!!!!!!!!!!!!!!!!!!April 17, 2011Malty BeerI used teh liquid yeast, and lagered it for 3 months._x000D_Temperature control is important if you want it to come out as good as it didOctober 28, 2012Tasty and strongThis is a smooth, powerful, malty beer. If you don't like the style, you wont like this kit. But if you like Doppelbocks you should try this kit. I used pure oxygen, and a big starter to make sure my yeast (Wyyeast Bavarian Lager 2206) would do the job, and they did._x000D_I aged it for 6 months in the secondary carboy.January 11, 2013Great brew for anyoneMy taste leans towards ales but this is one of my favorites and definitely my favorite lager. Big, full bodied and full of character but the lager characteristics makes it enjoyable for a wider audience. Just be sure you attack it with a large number of yeast cells, a starter is a must to assure you don't waste the rest of the expensive ingredients.February 14, 2013
- Customer Q&A
Browse 3 questions Browse 3 questions and 8 answersCan this only be fermented at a lower temp? Can it be fermented at around 70/72 someway?BEST ANSWER: You’re making s lager, which uses lager yeasts, and needs to be fermented for long periods at 55 degrees. I make this regularly and use an old refrigerator set at 55. I typically do two fermentation cycles. One for s few weeks at 55-60 degrees, and the second for 3-6 months in a fridge at 55 degrees.
You might be able to change the yeast to an ale yeast and ferment at the temperature you mention, but don’t expect it to taste like this recipe is supposed to taste. If you want this excellent dopplebock recipe to taste as it is intended to taste, I’d find an old fridge.When do I add the wine yeast?BEST ANSWER: Hello Keith,
Thank you for choosing Midwest Supplies! The wine yeast is meant to be used as a fail safe to finish out fermentation during secondary fermenation. If a fermentation has been done properly, there will be no need to use it. Depending on how long you let the secondary go, it could also be beneficial to use this during bottle conditioning to ensure proper carbonation as this is a fairly high gravity/ABV beer. To make a long answer short, it is meant as a fail safe, is not completely necessary, but if used, it is best utilized when added during secondary fermentation.Ok, at the risk of lookinig silly - what is the wine yeast for? the secondary?BEST ANSWER: Secondary