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Dopplebock

First Attempt at a Dopplebock Recipe. Any changes?

12 lbs 8.0 oz Pilsner (2 row) (Gambrinus) (1.6 SRM)
1 lbs Munich Dark 30L (Gambrinus) (35.0 SRM)
1 lbs 4.0 oz Vienna Malt (Gambrinus) (6.0 SRM)
8.0 oz Caramunich II (Weyermann) (63.0 SRM)
1 lbs Carahell (Weyermann) (13.0 SRM) Grain
12.0 oz Melanoidin (Weyermann) (30.0 SRM)
4.0 oz Chocolate Malt (450.0 SRM)
4.0 oz Wheat Malt, Dark (Weyermann) (7.0 SRM)
1.00 oz Spalter [4.50 %] - Boil 60.0 min
1.00 oz Hallertauer Mittelfrueh [4.00 %] -
0.50 oz Spalter [4.50 %] - Boil 20.0 min
0.50 oz Saaz [4.00 %] - Boil 20.0 min
1.0 pkg Bavarian Lager (Wyeast Labs #2206) [124.21 ml]

Beer Profile
Est Original Gravity: 1.094 SG
Est Final Gravity: 1.025 SG
Estimated Alcohol by Vol: 9.2 %
Bitterness: 18.3 IBUs
Est Color: 19.5 SRM

Mash Profile
Mash Name: Double Infusion, Full Body Total Grain Weight: 17 lbs 8.0 oz
Sparge Water: -3.69 gal Grain Temperature: 72.0 F

That should work.

That’s a lot of ingredients. Let us know in a few months how that turned out. I usually just use about 60-40 light and dark munich with a .5 lb pound of Caramunich, add some german bittering hops like you have, and its great. I will add in a little chocolate (~2 oz) next time.

The Ettal clone is great too and it uses 14.25 lbs Light Munich, 4 3/4 lbs Dark Munich, and 11 oz Carafa III for coloring. Magnum or Herkules for bittering, WLP 833 to ferment and three months later it will make you cry.

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