Dopplebock "Chocobock"
Dopplebock "Chocobock"

Hello everybody, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, dopplebock "chocobock". One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Dopplebock "Chocobock" is one of the most favored of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Dopplebock "Chocobock" is something which I have loved my whole life. They’re nice and they look fantastic.

A deep, dark brown bock with chocolate malt and cacao nibs. Brew your own Samuel Adams chocolate bock for the coming winter months. #homebrew. Bock with chocolate malt and cacao nibs.

To begin with this particular recipe, we have to prepare a few components. You can have dopplebock "chocobock" using 14 ingredients and 17 steps. Here is how you cook it.

The ingredients needed to make Dopplebock "Chocobock":
  1. Prepare beer
  2. Get 6 oz dark grains milled
  3. Prepare 6 oz 60L milled
  4. Make ready 6 oz 2 row milled
  5. Get 6 lb dark munch DME
  6. Take 9 oz Belgian candy sugar
  7. Prepare 1/4 lb of oat flake
  8. Get 1/4 lb briess carapils
  9. Make ready 1 packages Safale S-04 dry ale yeast
  10. Make ready 1 oz saaz hops
  11. Make ready 6 gallon spring water
  12. Make ready 6 oz cacao nib
  13. Take 1 pints vodka
  14. Make ready 1 large muslin bag
Instructions to make Dopplebock "Chocobock":
  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

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