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Home » Recipes » Drogo Doppel Maibock
Drogo Doppel Maibock
One of my favorite beer styles is Maibock (Helles Bock). And of course, it's nice to bring out a sturdy pale beer for everyone to quaff during the coming festival months. Built on a base of German pils malt, the few supporting malt flavors come around to support the main body. Traditionally (and the original plan), a brewer would follow a multi-step mash (protein rest, lower sac rest, upper sac rest) to bring forth the full complexity of a bock. In this case, due to some temperature and time issues, we skipped the extra rests and just went for the traditional single infusion mash. To reduce the volume and come closer to our gravity, we had an extra long boil as well.
Style:    Doppel Maibock
Brewed by:    Drew Beechum and the Falcons Brew Crew
Batch Size:    26 Gallons
Boil Time:    120 Minutes
Estimated OG    1.087 (@25G)
Actual OG    1.082
Est IBU    33
Est SRM    5.5
Efficency    71%
Recipe Index | Promash File
Grains, Extracts, Sugars
Malt Name Maltster Amount Percentage
Pilsner Malt Weyerman 75.0 lbs 91.2%
Cara-Pils Briess 3.0 lbs 3.6%
Caramel Pils (8L) Dingemans 1.75 lbs 2.1%
Munich Malt Weyermann 1.75 lbs 2.1%
Aromatic Malt Dingemans 0.75 lbs 0.9%
Name Form Alpha Amount Time
Hallertauer Tradition Pellet 6.0% 7.3 oz 60
Hallertauer Mittelfruh Pellet 4.5% 2.50 oz 20
Man. Code Name Type Amount (Starter)
White Labs WLP833 German Bock Lager 3 gallon starter
Mash Schedule
Step Rest Temp Rest Time Heat Water
Saccharification 154°F 60 Infusion 26 Gallons
Mashout 170°F 15 HERMS
Sparge 170°F 40


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