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Spruce Moose

Spruce Moose

Doppelbock • All Grain • 5 gal


Spruce Tips, branches and coco added to Doppelbock base to make a Christmas Lager.

September 29, 2012 at 11:44pm

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Ingredients (All Grain5 gal)

  • 12 lbs German 2-row Pils

    German 2-row Pils

  • 1.75 lbs Munich Malt

    Munich Malt

    Sweet, toasted flavor and aroma. For Oktoberfests and malty styles

  • .5 lbs Medium Crystal; Pauls Malt

    Medium Crystal; Pauls Malt

    Pauls Crystal Malts are made from a two-stage roasting process that consists of a stewing period followed by high temperature curing. By careful control of these two stages, Pauls is able to generate a range of differently colored Crystal Malts, including Light, Medium, Dark, and Extra Dark Crystal. Typically, Crystal Malts are used in brewing to add both color and sweetness.

  • .32 lbs Chocolate; Crisp

    Chocolate; Crisp

    Roasted malts for ‘winter warmer’ styles. Rich, dark colours with burnt toast dryness.

  • .75 lbs Barley Flaked

    Barley Flaked

    Helps head retention, imparts creamy smoothness. For porters and stouts.

  • 1 oz Northern Brewer - 7.3 AA% pellets; boiled 60 min

    Northern Brewer

    Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.

  • 2 ea Spruce (essence) - 2 small branches, maybe a pound of spruce (omitted from calculations)

    Spruce (essence)

    Spruce Essence adds to the foam of beer and will not impair the color. Typical use: 1 teaspoon per gallon.

  • 1/4 c Cocoa Powder - (omitted from calculations)

    Cocoa Powder

    Cocoa powder is made when chocolate liquor is pressed to remove three quarters of its cocoa butter. The remaining cocoa solids are processed to make fine unsweetened cocoa powder.Tastes very bitter and gives a deep chocolate flavor.

  • 1 oz Orange Peel (dried) - Sweet orange peel, 10 min left in boil (omitted from calculations)

    Orange Peel (dried)

    Has a fragrantt sweet odor and a subtle mild sweetness. One medium orange has about 3 tablespoons of grated peel.

  • Wyeast 2308 Munich Lager™

    Wyeast 2308 Munich Lager™

    A unique strain, capable of producing fine lagers. Very smooth, well-rounded and full-bodied. Benefits from temperature rise for diacetyl rest.


2 small branches of Spruce (approx) fresh plus some tips maybe 1/2 pound, non-chemically sprayed. Layered branches over false bottom in mash tun; add grist, mash hops for 60 minutes.

Style (BJCP)

Category: 5 - Bock

Subcategory: C - Doppelbock

Range for this Style
Original Gravity: 1.078 1.072 - 1.112
Terminal Gravity: 1.016 1.016 - 1.024
Color: 21.4 SRM 6 - 25
Alcohol: 8.1% ABV 7% - 10%
Bitterness: 34.1 IBU 16 - 26


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