Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Sam Adams Double Bock - I need to make something like this!
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Old 04-14-2011, 11:38 AM   #21
Grahambo
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I have a recipe for the triple if anyone wants that...... says it ends up at 18%


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Old 04-14-2011, 03:20 PM   #22
ThatGuyRyan
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Quote:
Originally Posted by bbriscoe View Post
I want to do this, but obtain the ingredients from my LHBS. Can you find the recipe?
Mini Mash Recipe

OG 1.090
FG 1.018

Grains:
1 3/4 lb 2-row
8 oz munich
5 oz cara Munich
14 oz crystal 60L
1 1/2oz chocolate

Steep 155* for 45 minutes strain with 170* water

Extract
9 LB pale
12oz Malto Dextrin

Hops 60 minuite boil
1 oz hallertau (60)
1 oz tettnang (60)

Hops 15 minute boil
1 oz hallertau (15)
1 oz tettnang (15)


Yeast/Lager
WL 838
Wyeast 2206

Pitch around 70* lower temp and ferment cold if possible 52* or so for about 7-10 days and slowly raise once fermentation nears the end to about 70 to finish up. I put my in secondary for about 6 weeks at 38* then bottled.


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Old 04-14-2011, 03:24 PM   #23
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how about samiclaus, 14% of pure goodness


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Old 01-12-2013, 02:35 AM   #24
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I picked up a bomber of this at a corner store on my street for under 3 bucks. Currently drinking it for the first time and am SHOCKED at how much it tastes like one of my early (and first high grav) batches. It was not a lager, and the hops were not even close...and for that matter, the malt (all extract in this case) was way off. I used nothing but wheat extract (Briess I believe) and dextrose for the fermentables...so really nothing similar at all...but yet, almost identical in taste and appearance.
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Old 09-08-2013, 10:10 AM   #25
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Quote:
Originally Posted by ThatGuyRyan View Post
Mini Mash Recipe

OG 1.090
FG 1.018

Grains:
1 3/4 lb 2-row
8 oz munich
5 oz cara Munich
14 oz crystal 60L
1 1/2oz chocolate

Steep 155* for 45 minutes strain with 170* water

Extract
9 LB pale
12oz Malto Dextrin

Hops 60 minuite boil
1 oz hallertau (60)
1 oz tettnang (60)

Hops 15 minute boil
1 oz hallertau (15)
1 oz tettnang (15)


Yeast/Lager
WL 838
Wyeast 2206

Pitch around 70* lower temp and ferment cold if possible 52* or so for about 7-10 days and slowly raise once fermentation nears the end to about 70 to finish up. I put my in secondary for about 6 weeks at 38* then bottled.
Has anyone else tried this recipe and can comment on the result?

Thanks!


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