Dopplebock "Chocobock"

Name: Dopplebock "Chocobock"
Total time: 10800 s
Yield: 10 servings
Cuisine: American
Ingredients: 6 oz dark grains milled; 6 oz 60L milled; 6 oz 2 row milled; 6 lb dark munch DME; 9 oz Belgian candy sugar; 1/4 lb of oat flake; 1/4 lb briess carapils; 1 packages Safale S-04 dry ale yeast; 1 oz saaz hops; 6 gallon spring water; 6 oz cacao nib; 1 pints vodka; 1 large muslin bag

mrefue @mrefue888

Arlington, Texas

This is a recipe I came up with after tasting a beer a guy brought me, he took a trip to Mexico and at ever stop he would pick up some stuff, like. Cocoa, vanilla beans, coffee beans and booze. This is my take on his beer. Enjoy

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Ingredients

3 hours

10 servings

beer
6 ozdark grains milled
6 oz60L milled
6 oz2 row milled
6 lbdark munch DME
9 ozBelgian candy sugar
1/4 lbof oat flake
1/4 lbbriess carapils
1 packagesSafale S-04 dry ale yeast
1 ozsaaz hops
6 gallonspring water
6 ozcacao nib
1 pintsvodka
1 largemuslin bag

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Steps

3 hours

1

Boil 3 gals of spring water and steep all your grains in a muslin bag for 1 hour with the heat off, after the hour let your grains drain, don't squeeze the grains.
2

Add your DME and stir in to your wort
3

Turn the heat on high and bring to a boil, keep stirring the pot so it will not burn
4

Keep water on hand to add to the wort after a few mins it will start to foam up " hot break ". Just add a bit of water and keep stirring till it stops.
5

After the hot break turn the heat down to a slow boil, add your hops and boil for 45 mins. Stirring the pot every now and then
6

After 45 mins add your Belgian candy sugar and cook for 15 more mins
7

After the boil cool your wort down as fast as you can in a ice bath or wort chiller till you reach 80 degrees
8

After wort has cooled add it to a for manning bucket that has been lined with a strainer to collect all the hops and other stuff in it
9

Aerate your wort with your other jugs of cold water and stir with a spoon to at oxygen to the wort
10

At this time you can take your gravity reading. OG 1.072
11

Add your yeast to the top and with a lid and a airlock
12

Let your ferment for two weeks
13

After two weeks take another reading
14

add your cacao nib that has been soaking in the vodka for 24 hours to your secondary fermenter and transfer and let your beer sit on it for a week or two
15

After a week or two take a reading and if it hits your number FG 1.012 time bottle
16

Add 5 oz of priming sugar and bottle. Your beer
17

If you have any questions please send me a massage