Winterbock (Wintergreen Doppelbock)

 Winterbock (Wintergreen Doppelbock)

(5 gallons/19 L, partial mash)
OG = 1.079  FG = 1.018 IBU = 16  SRM = 24  ABV = 8.5%

Ingredients

4 lbs. (1.8 kg) Weyermann dark Munich malt (9° L)
1 lb. (0.45 kg) Carapils malt
0.5 lb. (0.23 kg) chocolate malt
0.5 lb. (0.23 kg) medium crystal malt (60° L)
3 lbs. (1.4 kg) light dried malt extract
3 lbs. (1.4 kg) Munich dried malt extract
4 oz. (113 g) maltodextrin powder
1 AAU Hallertauer hops (60 min.) (0.25 oz./7 g at 4% alpha acids)
2 AAU Hallertauer hops (30 min.) (0.5 oz./14 g at 4% alpha acids)
0.75 oz. (21 g) Hallertauer hops (0 min.)
2 oz. (58 g) dried wintergreen leaves
1 oz. (28 g) baker’s wintergreen extract (optional)
Wyeast 2308 (Munich Lager) or White Labs WLP838 (Southern German Lager) yeast 1 oz. baker’s wintergreen extract (optional)
2/3 cup corn sugar for priming

Step by Step

Heat 8 qts. (7.6 L) of water to 169 °F (76 °C). Crack grains and mix into water. Mash should settle to 157 °F (69 °C). Hold 45 min., run off, and sparge with 3 gal. of water at 168 °F (76 °C). To kettle add extracts and maltodextrin powder. Bring to boil first round of hops. Boil 30 min. Add second round of hops and boil another 30 min. Add remaining hops and wintergreen leaves and remove from heat. Give the wort a long stir to create a whirlpool and let steep for 30 min. Chill the wort and add to fermenter along with  cold water to make 5.25 gal (20 L). At 65 °F (18 °C), pitch yeast (pitch big; this needs a clean taste, no DMS or similar off-flavors are allowed). Ferment at 65 °F (18 °C) for one day then gradually cool to 55 °F (13 °C) and hold for 10 to 12 days. Rack to secondary and lager at 38 to 40 °F (3 to 4 °C) for six to eight weeks. Prime with corn sugar, and add wintergreen extract if desired. Age in bottles (or keg) for two to six weeks.

Brewing Notes: All-grain option: Replace the dried malt extract, adding additional 6 lbs. (2.7 kg) Munich malt and add 5 lbs. (2.3 kg) pale malt, increase the crystal malt to 1 lb. (0.45 kg). Mash at the same temperature and for the same time but use 5.5 gal. (20.7 L) mash water and sparge with 4.5 gal. (17 l) water. Your boil should be timed to reduce the wort down to 5.25 gal (20 L). Use the same hop schedule as above. Extract with grains option: Steep the Carapils, crystal, and chocolate (amounts as above) in 3 gal. (11 L) of cold water, heat gradually to 170 °F (77 °C), then remove grains. Wash grains with 1 gallon (4 L) hot water. Increase the Munich malt extract to 4.75 lbs. (2.2 kg). One interesting variation I tried a couple years ago was to add a jar of root beer soda extract at bottling. It might work with sarsaparilla or birch beer extract as well.