Gravity Goat Doppelbock Beer Kit – All Grain

Your Gravity Goat Doppelbock Label Peelers Original All Grain 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.

Brew your own rich, malty doppelbock with the Gravity Goat beer kit, a craft-worthy recipe inspired by Troegs Troegenator. Designed for the homebrewer seeking depth and complexity, this all-grain kit delivers a balanced flavor profile with a combination of base and specialty malts that create a hearty, full-bodied beer. With an ABV of approximately 8.2% and an IBU of 22, Gravity Goat offers a malt-forward taste experience that is smooth yet robust.

The flavor of this doppelbock begins with the sweet, rich backbone of Bonlander Munich Malt and Pilsner Malt, which provide a balanced, slightly sweet maltiness with subtle bready and biscuity notes. A layer of Chocolate Malt introduces a delicate chocolate undertone, enhancing the beer's complexity without overpowering it. Together, these malts create a smooth, warming finish, ideal for cooler evenings.

The Hallertau hops, used primarily for bitterness, offer a mild, earthy quality that supports the malt profile without dominating the flavor. These hops contribute to the beer’s gentle bitterness, keeping the malt sweetness in check and allowing the deeper flavors to shine through.

Fermented with German Lager Yeast - SafLager 34/70, this yeast strain is known for its clean and crisp fermentation, which enhances the smooth, lager-like character of the beer. It allows the malt and hop flavors to take center stage, ensuring a drinkable brew that’s ideal for aging or enjoying right away.

The Gravity Goat Doppelbock is brewed with care and attention to detail, using only high-quality ingredients that ensure consistency and satisfaction with every batch. The kit also includes Irish Moss to help with clarity, resulting in a beautiful, clear pour. And with 5 oz of Priming Sugar included, you can easily carbonate your beer to perfection.

Gravity Goat Doppelbock Beer Kit offers you the chance to create a high-quality, rich beer with a balance of malty sweetness, subtle chocolate, and a smooth, warming finish. Ideal for homebrewers who appreciate the tradition of doppelbocks and want to craft a brew that stands out.

• ABV: ~8.2%
• IBU: ~22
• OG: ~1.083
• FG: ~1.021
• SRM: ~33
• Disclaimer: All calculations are approximate.

Base & Specialty Malts

• 10.5 lbs Bonlander Munich Malt
• 5 lbs Pilsner Malt
• 1 lb Chocolate Malt

Hops

• 2 oz Hallertau (60 min)

Yeast

• 2 packets German Lager Yeast - SafLager 34/70 (recommended for high gravity)

Additives

• 5 oz Priming Sugar
• Irish Moss Combo

HOPS SCHEDULE

• 2 oz Hallertau (60 min)

INSTRUCTIONS

1. Prepare Equipment

   • Thoroughly clean and sanitize all brewing equipment, including your mash tun, brew kettle, fermenter, airlock, and hoses.
   • Double-check your chilling setup (e.g., immersion chiller or counterflow) because lagers benefit from a quick cool.

2. Mash

   • Heat 6.1 gallons of water to 152°F (aim for a stable mash temp).
   • Slowly stir in the Munich Malt, Pilsner Malt, and Chocolate Malt to avoid clumps.
   • Mash for 60 minutes at 152°F, stirring every 15 minutes or so to maintain consistency.

3. Sparge

   • Heat an additional 4 gallons of water to 168°F for sparging.
   • Recirculate the first runnings until they run mostly clear, then begin lautering.
   • Sparge slowly, rinsing the grain bed and collecting around 6.5 gallons of wort total (adjust for your system’s boil-off rate).

4. Boil & Hop Schedule

   • Bring the collected wort to a rolling boil. Watch carefully for boil-overs early on.
   • Total Boil Time: 60 minutes Keep the boil strong and steady, stirring occasionally to prevent scorching.
     • 60 min: Add 2 oz Hallertau hops.
     • 15 min: Add Yeast Energizer/Irish Moss Combo Packet

5. Cool & Transfer

   • After the 60-minute boil, rapidly cool the wort to around 50°F—this step is vital for a clean lager fermentation.
   • Transfer the cooled wort to a sanitized fermenter, leaving as much hot break and hop trub behind as possible.

6. Fermentation

   • Pitch 2 packets of German Lager Yeast at 50°F.
   • Ferment at 50°F for 2–3 weeks.
   • Once final gravity is nearly stable, raise the temperature to 65°F for a 2–3 day diacetyl rest, which helps remove unwanted flavors.
   • Then lower the temperature to around 35°F for 3–4 weeks of lagering, if your setup allows—it refines the flavor and clarity.

7. Packaging

   • Priming for Bottling:
     1. Boil ~2 cups water, dissolve 5 oz priming sugar, then cool.
     2. Gently rack your lagered beer to a sanitized bottling bucket, stirring in the sugar solution carefully to avoid oxygenation.
     3. Fill sanitized bottles, leaving about an inch of headspace, and cap.
     4. Let bottles condition at room temperature (68–72°F) for 2–3 weeks, then move them to cold storage for extended aging.
   • Kegging:
     1. Transfer the beer into a sanitized keg.
     2. Purge the keg with CO₂ by burping it a few times.
     3. Set your regulator to 12 PSI at 38°F for 2–3 weeks, or use your preferred force-carbonation schedule.