The following beer recipe is featured in the September/October 2012 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Andy Waisanen of Fond Du Lac, WI, member of the Central Wisconsin Vintners and Brewers, won a gold medal in Category #5: Bock during the 2012 National Homebrew Competition Final Round in Seattle, WA. Waisanen’s doppelbock was chosen as the best among 195 final round entries in the category.
The following beer recipe is featured in the September/October 2012 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Andy Waisanen of Fond Du Lac, WI, member of the Central Wisconsin Vintners and Brewers, won a gold medal in Category #5: Bock during the 2012 National Homebrew Competition Final Round in Seattle, WA. Waisanen’s doppelbock was chosen as the best among 195 final round entries in the category.
Ingredients:
- 12.5 lb (5.67 kg) Ireks Munich malt
- 3.0 lb (1.36 kg) Weyermann Pilsner malt
- 3.0 lb (1.36 kg) Weyermann Vienna malt
- 12.0 oz (340 g) Weyermann CaraMunich® III malt
- 4.0 oz (113 g) Weyermann Carafa® Special III malt
- 2.0 oz (57 g) Hallertau Hersbrucker pellet hops, 4,2% a.a. (60 min)
- 1 tablet Whirlfloc (10 min)
- 1 tsb yeast energizer (10 min)
- Wyeast 2206 Bavarian lager yeast, 400 mL slurry
- 1 tsb gelatin (keg finings)
Specifications:
Yield: 6 Gallons (22.7 L)
Original Gravity: 1.086
Final Gravity: 1.02
ABV: 8.66%
IBU: 30
SRM: 21
Directions:
- Perform a single infusion mash at 150° F (66° C) for 60 minutes. Mash out at 168° F (76° C) for 10 minutes. Chill wort down to 48° F (9° C), oxygenate, and pitch yeast. Let temperature climb to 50° F (10° C) and hold -10 days or until fermentation slows. Slowly raise temperature to 64° F (18° C) over the course of three days and hold an additional four days for a diacetyl rest. Transfer to secondary and lager at 35° F (2° C) for six weeks. Keg the beer, fine with gelatin, and force carbonate to 2.5 volumes of CO2 before serving.
- Primary fermentation for 10 days at 50° F (10° C).
- Diacetyl Rest for 4 days at 64° F (18° C).
- Secondary fermentation for 6 weeks at 35° F (2° C).
Join for Less Than a Pint
Subscribe for only $4.99/month
Members get discounts on beer, food, and merchandise, plus a subscription to Zymurgy magazine online, and unlimited access to medal-winning and clone recipes for just $4.99 a month.
Share Post