Beta amylase rest: 144°F (62°C) for 30 to 45 minutes
Alpha amylase rest: 160°F (71°C) for 30 to 45 minutes
Mash out: 170°F (77°C) for 10 to 15 minutes
For a Doppelbock, I add 3lbs of Maris Otter and boil the Saaz for 15.
You could brew this as an ale with 1056/US05 if you keep it on the cooler side and double pitch.
Wyeast 2026 (Bavarian Lager)
2308 Munich Lager
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Last Updated: 2020-02-07 17:05 UTC
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NEW Water Requirements:
Traditional Bock
Equipment Profile Used
System Default
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Water Requirements:
Traditional Bock
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Recipe Cost
$ (USD)
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Cost $
Cost %
Fermentables
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Steeping Grains (Extract Only)
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Hops
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Yeast
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Other
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Cost Per Barrel
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Cost Per Pint
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