Hot Lederhosen

A big, malty, rich doppelbock beer. Great for drinking in the winter.

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Recipe Details

Batch SizeBoil TimeIBUSRMEst. OGEst. FGABV
20.8 L90 min27.7 IBUs16.7 SRM1.0801.0237.5 %

Style Details

NameCat.OG RangeFG RangeIBUSRMCarbABV
Doppelbock9 A1.072 - 1.1121.016 - 1.02416 - 266 - 252.4 - 37 - 10 %


Munich I (Weyermann)6.123 kg72
Pilsner (Weyermann)1.247 kg14.67
Caramunich I (Weyermann)907.2 g10.67
Acidulated (Weyermann)226.8 g2.67


NameAmountTimeUseFormAlpha %
Hallertau28.3 g60 minBoilPellet2.5
Hallertau28.3 g60 minBoilPellet4.5
Hallertau14.2 g60 minBoilPellet3.8
Hallertau14.2 g30 minBoilPellet2.5


Irish Moss1.00 tsp10 minBoilFining
Gelatin0.50 tsp3 daysPrimaryFining


German Bock Lager (WLP833)White Labs73%8.89°C - 12.78°C


Mash In68.33°C60 min


Large decrease in mash efficiency due to huge amount of malt. Upped the boil time to 90 minutes to account for this, and bring in some extra melanoidins.

1.5 L starter followed by 4 L starter leaves something like 850 B cells.

Started mashing at 154.5.
Added 2 mL lactic to sparge water.

Pitched yeast into primary at 9 C, following 1 min of oxy at 9 pm.

Set temp to 10.5 for free rise.

Added another 1 min of oxygen at 10 am following morning. Very slow bubbling observed from the start of fermentation.

Following Monday (Oct 23 at 12 pm, gravity was measured to be 1.030 at 12.2 C -> 1.029. Way over 50% attenuated, temp was raised 3.0 C per day to 19 C and allowed to free-rise.

Saturday: beer gravity is stable. Attenuated more than expected, doen to 1.020. Start gentle ramp down of 4 C per day until -1.0 C.

Left like this for 2 weeks. Fined with gelatine 3 days prior to packaging.