How to Brew Double Bock Beer

Instructions

• 1

  Put the Munich grains into one gallon of cold water and heat it to 160 degrees Fahrenheit.
• 2

  Remove the mixture from the heat, and allow it to sit covered for about an hour.
• 3

  After an hour, sparge the grains with a gallon of hot water (170 degrees Fahrenheit).
• 4

  Pour the liquid into a brew pot and add 6.6 pounds of Gold Malt Extract to it.
• 5

  Then, add two ounces of hops to the brew pot and return it to the heat.
• 6

  Boil the mixture over medium high heat for 45 to 50 minutes.
• 7

  Remove the pot from the heat and stir in the remaining 3.3 pounds of the Gold Liquid Malt Extract.
• 8

  Then add one pound of Dry Malt Extract to the mixture, stir well, and return to a boil.
• 9

  After boiling the mixture for another 10 to 15 minutes, strain the mixture into three gallons of cold water.
• 10

  Stir in the yeast once the mixture has cooled to 80 degrees Fahrenheit or below.
• 11

  Ferment this mixture at 58 degrees Fahrenheit for four days, before dropping the temperature to 48 degrees Fahrenheit. Ferment at this temperature for the next 10 days.
• 12

  Rack the beer and lager it for another 25 days with the temperature set at 48 degrees Fahrenheit.
• 13

  Then, drop the temperature to 35 degrees Fahrenheit and let the lager sit for 7 days.
• 14

  Your doppelbock is now ready to consume. However, if you wish to age it even more, feel free to do so.