Dan’s Doppelbock 

5 gallons, all-grain; OG: 1.076; FG: 1.020; IBU: 22

Ingredients:

• 9 lbs. Munich malt (10° L)
• 4.75 lbs. Pilsner malt
• 2 oz. dehusked chocolate malt (400° L)
• Saaz, Spalt, Styrian Golding, Hallertau Mittelfrüh or Tettnanger hops
• German lager yeast

Step by Step:

Mash in at 120° F for 10 minutes. Heat to 144° F and hold for 10 minutes. Remove 1.2 gallons of (thick) mash. Heat this to 158° F. Hold 15 minutes, then heat to a boil. Boil for 15 minutes while stirring. Recombine boiled portion with main mash and stabilize heat at 158° F. Hold for 20 minutes. Remove approximately 1.2 gallons of (thin) mash. Boil 15 minutes while stirring. Return to main mash.

Stabilize main mash at 170° F and transfer to lauter tun. Recover 7.5 gallons and boil down to 5.7 gallons. Add hops as described above. Cool wort to 46° F, then rack clear wort off cold break.

Pitch double the recommended pitch rate. Start the culture the day before in approximately one liter of sterile, aerated wort at 46–48° F until fermentation is noted. Pitch this cooled, aerated wort. Let fermentation free rise to 52° F until complete. Hold at 52° F for two days. Cool to 42° F. Rack off settled yeast. Hold at 42° F for two to three weeks. Cool to 32° F for a minimum of eight weeks. Bottle as normal.