2014 NHC Category 5: Bock

hand copied from Zymurgy magazine

Schmitten Doppelbock
Doppelbock
Kyle Schmitt, Clarkston, WA with Robert Hand, Lee Henry, Randy Johnson and Mark Davis

For 20 US gallons

50 lbs Munich Malt
15.5 lbs Pilsner malt
5.8 lbs Caramunich I
1.6 oz Bravo pellets @ 60 min
3.0 oz Hallertau pellets @ 30 min

WLP 833 German Bock lager yeast
Wyeast yeast nutrient
Whirfloc

Original Specific Gravity: 1.077
Final Specific Gravity: 1.018
Boiling Time: 120 minutes
Primary Fermentation: 30 days at 50 F

Directions Perform a single infusion mash at 154 F for 60 minutes