Annihilator Doppelbock

5 gallon, all-grain

Ingredients:

• 10 lbs. pale pilsner malt
• 2.5 lbs. Munich malt
• 1 lb. cara-pils or dextrin-type malt
• 1.5 lbs. carastan or pale caramel malt, 20° Lovibond
• 2 lbs. crystal malt, 60° Lovibond
• 1 lb. pale chocolate malt, 170° Lovibond
• 0.75 oz. Perle hops (7.3% alpha acid) for 90 min.
• 1 oz. Hallertauer hops (3.7% alpha acid): 0.5 oz. for 30 min., 0.5 oz. at end of boil
• Wyeast 2206 (Bavarian lager)
• 2/3 cup corn sugar for priming

Step by Step:

Mash grains in 5.5 gal. water in a single infusion at 150° F for 60 min. Sparge with 170° F water to collect 5.5 gal.
Total boil is 90 min. At start of boil, add Perle hops. Boil 60 min. and add 0.5 oz. Hallertauer hops. Boil 30 min. more and add 0.5 oz. Hallertauer hops. Chill to 45° F and pitch yeast in a starter.

Ferment at 45° F for three days. Raise to 50° F for three days. Raise to 55°. Rack into secondary when gravity reaches less than 1.020. Cool to 40° F and ferment to 1.008 (about three more days). Age at 40° F until clear (seven to 14 days). Bottle and prime. Condition in the bottle as long as desired (30 to 60 days)

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Doppelbock

5 gallons, extract with grain

Ingredients:

• 10 lbs. light malt syrup
• 1 lb. cara-pils or dextrin malt
• 1.25 lbs. crystal malt, 60° Lovibond
• 1 lb. pale chocolate malt, 170° Lovibond
• 1 oz. Perle (7.3% alpha acid) for 60 min.
• 1 oz. Hallertauer hops (3.7% alpha acid): 0.5 oz. for 30 min., 0.5 oz. at end of boil
• Wyeast 2206 (Bavarian lager)
• 2/3 cup corn sugar for priming

Step by Step:

Start with 5 gal. of water. Crush grains and steep in water at 150° F for 30 min. Rinse the grain with enough water to make 5.5 gal.
Total boil is 60 min. Heat to a boil and add Perle hops. Boil 30 min. Add 0.5 oz. Hallertauer hops. Boil 30 min. more and add 0.5 oz. Hallertauer hops. Chill to 45° F and pitch yeast in a starter.

Follow the fermenting schedule for the all-grain recipe.