Dunkel Doppelbock Beer Kit

 Your Label Peelers Dunkel Doppelbock Beer Kit never sits on a shelf. Your grains are crushed to order. Your ingredients are packed fresh and you don't pay for a flashy box. It's all about providing you with the freshest ingredients for you to make your best beer.

Your Dunkel Doppelbock Beer Kit is modeled after the well loved Weihenstephaner Korbinian Beer. This dark Dopplebock brings a well balanced fruit character. With notes of plums and figs, it blends perfectly with the toffee, chocolate and nutty malt flavors. Are you looking for a beer that goes really well with food? Consider this brew with anything from fish to smoked meats. If you really want to go crazy, enjoy it with smoked fish and hit the whole spectrum. This brew comes with a liquid yeast (WLP833) and is shipped with an ice pack as well as an insulated bubble mailer so that your yeast shows up in perfect condition.*

OG: 1.076

FG: 1.020

ABV: 7.34%

IBU: 22-24

Ingredients:

Extracts:
4 lb. Pilsen Light Dry Malt Extract
4 lbs. Dark Dry Malt Extract

Specialty Malts: ***Combined into one bag***
1 lb. Chocolate Malt
2 lbs. Bonlander Munich Malt
1 lb. Caramel 120L Malt

Hops: ***Substitutions based on availability***
- 2 oz Hallertau Hops (60 minutes total)
- 1 oz Hallertau Hops (5 minutes total)

Yeast: ***Substitutions based on availability***

- Dry Belgian Ale Yeast (SafAle T-58)

Also Included:
- 5 oz Priming Sugar
- Muslin Grain Bag
- Irish Moss Yeast Energizer Combo (Last 15 minutes of boil)

Instructions:

1. Steep grains in a minimum of 2-3 gallons of 150-160 degree water for 20 minutes. Sparge grains with 1 gal 165 degree water. Discard grains. If your pot size allows, bring a total volume of 6 gals to near boil, 200 degrees. Turn off  heat.

2. Add Malt Extract and dissolve completely. Turn heat back on and bring to a boil. This will be a 60 min boil. FOLLOW HOP SCHEDULE. With 15 minutes left add 1 tsp Irish Moss (Optional Clarifier-Sold Separately) and Yeast energizer, boil remaining 15 minutes.  Remove hops and squeeze bag.

3. Cool hot wort to below 70 degrees by either placing boil pot in cold ice water or by using a wort chiller. Siphon the wort into a 6.5 gallon or bigger fermentation vessel containing enough water to total 5 ¼ - 5 ½  gallons. The extra is for sediment loss.

4. Take hydrometer reading and pitch yeast.  Ferment about 65-70 degrees for 10-14 days.

5. Siphon beer into a 5 gal carboy and top up if necessary to about 3-4 inches below cap or bung. Affix airlock and cover to keep light out and let clear for approximately 3-4 weeks at 45-50 degrees to condition.

6. Dissolve the priming sugar in approximately 1 cup of warm water.  Add to the bottom of the bottling bucket.  Then carefully siphon beer into the same bucket (your siphon should have a sediment tip that will keep it off the bottom. Be careful not to move carboy too much while it is siphoning. Take a final hydrometer reading while siphoning into bucket. Fill bottles to 1 inch from top of bottle and cap. Store beer at 55 degrees for 21 days minimum to ensure carbonation. Enjoy!!!!