Gravity Goat Doppelbock Beer Kit – All Grain

Description

Your Gravity Goat Doppelbock gives you a rich, malty doppelbock modeled on Troegs Troegenator. The combination of Pilsen Malt and Bonlander Munich Malt creates a sweet, bready backbone with biscuity notes, while Chocolate Malt contributes a delicate chocolate undertone for added complexity. Hallertau hops supply mild earthy bitterness that keeps the malt in balance. Your German Lager Yeast - SafLager 34/70 ferments clean and crisp, allowing the malt flavors to take center stage for a smooth, warming finish. The included Irish Moss helps produce a clear pour.

Your Gravity Goat Doppelbock 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.

Beer Specifications

• ABV: ~8.2 %
• Original Gravity: ~1.075
• Final Gravity: ~1.013
• IBUs: ~24
• SRM: ~28

Disclaimer: All calculations are approximate.

Ingredients

Grain Bill (combined in one bag)

• 9 lbs Pilsen Malt
• 5 lbs Bonlander Munich Malt
• 1 lb Chocolate Malt

Hops (substitutions based on availability)

• 2 oz Hallertau (60 min)

Yeast (substitutions based on availability)

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

Additives

• 5 oz Priming Sugar
• Irish Moss Combo

Instructions

Hop Schedule

• 2 oz Hallertau (60 min)

Prepare Equipment

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

Mash

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

Sparge

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

Boil & Hop Schedule

1. Bring the collected wort to a rolling boil. Watch carefully for boil-overs early on.
2. Total Boil Time: 60 minutes Keep the boil strong and steady, stirring occasionally to prevent scorching.
3. 60 min: Add 2 oz Hallertau hops.
4. 15 min: Add Yeast Energizer/Irish Moss Combo Packet

Cool & Transfer

1. After the 60-minute boil, rapidly cool the wort to around 50°F, this step is vital for a clean lager fermentation.
2. Transfer the cooled wort to a sanitized fermenter, leaving as much hot break and hop trub behind as possible.
3. Top up to 5 gallons total for primary fermentation.

Fermentation

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

Packaging

1. Priming for Bottling: 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.
5. Kegging: Transfer the beer into a sanitized keg.
6. Purge the keg with CO₂ by burping it a few times.
7. Set your regulator to 12 PSI at 38°F for 2–3 weeks, or use your preferred force-carbonation schedule.