Terminator Doppelbock

5 gallons/19 L, extract with grains; OG = 1.072;  FG = 1.016; IBU = 30  SRM = 21  ABV = 7.2%

Ingredients:

• 7 lb. 10 oz. (3.5 kg) Weyermann Munich Amber liquid malt extract
• 4.4 lb. (2.0 kg) Weyermann Munich Type II malt (10 °L)
• 0.45 lbs. (0.2 kg) Weyermann Caramunich® Type I malt (35 °L)
• 8.0 AAU Hallertauer Mittelfrüh, Hersbrücker, Perle or Mt. Hood hops (60 mins) (1.8 oz./50 g of 4.5% alpha acid)
• 0.5 oz. (14 g) Hallertauer Mittelfrüh, Hersbrucker, Perle or Mt. Hood hops (5 mins)
• Wyeast 2206 (Bavarian Lager), Wyeast 2308 (Munich Lager), White Labs WLP838 (Southern German Lager) or White Labs WLP920 (Old Bavarian Lager) yeast
• 1 cup corn sugar (for priming)

Step by Step:

Divide the mixed cracked specialty grains in two muslin bags and place these into about 1.8 gallons (6.9 L) of cold water. Raise the temperature of the steeping liquid over half an hour to 162 °F (72 °C). Turn off the heat and leave the bags in the liquor for another half an hour. Lift the bags out of the liquid, rinse them with several cups of cold water and discard. Stir in the malt extract, adjust the kettle volume and bring to a boil. Because the extract has already been boiled once, there is no need for the long two-hour boil of the wort from the all-grain version. Add the bittering hops after 15 minutes and the flavor hops after 55 minutes. Shut-down after a total boil time of 75 minutes. Then follow the steps outlined in the all-grain recipe.

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Terminator Doppelbock

5 gallons/19 L, extract only; OG = 1.072  FG = 1.016; IBU = 30  SRM = 21  ABV = 7.3%

Ingredients:

• 6.75 lbs. (3.0 kg) Weyermann Munich Amber liquid malt extract
• 4.0 lbs. (1.8 kg) Weyermann Bavarian Dunkel liquid malt extract
• 8.0 AAU Hallertauer Mittelfrüh, Hersbrücker, Perle or Mt. Hood hops (60 mins) (1.8 oz./50 g of 4.5% alpha acid)
• 0.5 oz. (14 g) Hallertauer Mittelfrüh, Hersbrucker, Perle or Mt. Hood hops (5 mins)
• Wyeast 2206 (Bavarian Lager), Wyeast 2308 (Munich Lager), White Labs WLP838 (Southern German Lager) or White Labs WLP920 (Old Bavarian Lager) yeast
• 1 cup corn sugar (for priming)

Step by Step:

Mix the two liquid malt extracts with hot brewing liquor in the kettle, stir well, and bring to a boil. Add the bittering hops after 15 minutes and the flavor hops after 55 minutes. Shut-down after a total boil time of 75 minutes. Then follow the steps outlined in the all-grain recipe.

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Terminator Doppelbock

5 gallons/19 L, countertop partial mash; OG = 1.072;  FG = 1.016; IBU = 30  SRM = 20  ABV = 7.3%

Ingredients:

• 8.25 lbs. (3.7 kg) Weyermann Munich Amber liquid malt extract
• 3.55 lb. (1.6 kg) Weyermann Munich Type II malt (10 °L)
• 0.45 lbs. (0.2 kg) Weyermann Caramunich® Type I malt (35 °L)
• 8.0 AAU Hallertauer Mittelfrüh, Hersbrücker, Perle or Mt. Hood hops (60 mins)(1.8 oz./50 g of 4.5% alpha acid)
• 0.5 oz. (14 g) Hallertauer Mittelfrüh, Hersbrucker, Perle or Mt. Hood hops (5 mins)
• Wyeast 2206 (Bavarian Lager), Wyeast 2308 (Munich Lager), White Labs WLP838 (Southern German Lager) or White Labs WLP920 (Old Bavarian Lager) yeast
• 1 cup corn sugar (for priming)

Step by Step:    

Heat 5.5 quarts (5.2 L) of water to 165 °F (74 °C) and pour it into a 2-gallon (7.6-L) insulated beverage cooler. Place crushed grains in a nylon steeping bag and submerge grains in cooler. Open bag and stir grains thoroughly, then close bag and cooler and let mash for 45 minutes, starting at 154 °F (68 °C). While grains are mashing, heat 3.0 quarts (2.8 L) of water to a boil in your brewpot. Also, heat 5.0 quarts of water to 180 °F (82 °C) in a separate pot.

After the grains have mashed, recirculate a couple quarts (liters) of wort until it is fairly clear, then run off first wort and add it to the boiling water in your kettle. Add 180 °F (82 °C) water to cooler, stir grains and let sit for 5 minutes.

Then recirculate and draw off second wort, adding it to the wort in your kettle. Add about 3.0 lbs. (1.4 kg) of the liquid malt extract (not all of it) to your brewpot and bring wort to a boil. Boil wort for 60 minutes, adding hops at times indicated in the ingredient list. With 15 minutes left in the boil, stir in about half of the remaining liquid malt extract. (Keep the boil clock running.) At the end of the boil, stir in the rest of the malt extract and cover your brewpot. Let it sit for 15 minutes before you cool. Cool wort. Transfer chilled wort to fermenter and top up to 5 gallons (19 L) with cold water. Pitch yeast and follow the fermentation instructions in the all-grain recipe.