Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, dopplebock "chocobock". It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
ChocoBock is cold lagered in order to produce a smooth and balanced finish. Come taste the stars with Katie and Cathy as they try Cosmos Brewing from Hugo, MN.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook dopplebock "chocobock" using 14 ingredients and 17 steps. Here is how you cook that.
The ingredients needed to make Dopplebock "Chocobock":
- Take beer
- Take 6 oz dark grains milled
- Take 6 oz 60L milled
- Prepare 6 oz 2 row milled
- Prepare 6 lb dark munch DME
- Prepare 9 oz Belgian candy sugar
- Take 1/4 lb of oat flake
- Make ready 1/4 lb briess carapils
- Make ready 1 packages Safale S-04 dry ale yeast
- Make ready 1 oz saaz hops
- Take 6 gallon spring water
- Take 6 oz cacao nib
- Make ready 1 pints vodka
- Prepare 1 large muslin bag
Steps to make Dopplebock "Chocobock":
- 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.
- Add your DME and stir in to your wort
- Turn the heat on high and bring to a boil, keep stirring the pot so it will not burn
- 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.
- 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
- After 45 mins add your Belgian candy sugar and cook for 15 more mins
- After the boil cool your wort down as fast as you can in a ice bath or wort chiller till you reach 80 degrees
- 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
- Aerate your wort with your other jugs of cold water and stir with a spoon to at oxygen to the wort
- At this time you can take your gravity reading. OG 1.072
- Add your yeast to the top and with a lid and a airlock
- Let your ferment for two weeks
- After two weeks take another reading
- 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
- After a week or two take a reading and if it hits your number FG 1.012 time bottle
- Add 5 oz of priming sugar and bottle. Your beer
- If you have any questions please send me a massage
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A deep, dark brown bock with chocolate malt and cacao nibs. ChocoBock is cold lagered in order to produce a smooth and balanced finish. This is a recipe I came up with after tasting a beer a guy brought me, he took a trip to Mexico and at ever stop. Come taste the stars with Katie and Cathy as they try Cosmos Brewing from Hugo, MN. We're celebrating with a Choco Bock. Come taste the stars with Katie and Cathy as they try Cosmos Brewing from Hugo, MN. The line up includes: Martian Rambler Amber, Crispy Dream Imperial Cream Ale, ChocoBock.
So that is going to wrap it up with this special food dopplebock "chocobock" recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!