Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to make a distinctive dish, dopplebock "chocobock". It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Dopplebock "Chocobock" is one of the most favored of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Dopplebock "Chocobock" is something which I have loved my whole life. They’re fine and they look wonderful.

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 must first prepare a few components. You can have dopplebock "chocobock" using 14 ingredients and 17 steps. Here is how you can achieve it.

The ingredients needed to make Dopplebock "Chocobock":

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