Ingredients

1 can 3.3 lbs light extract syrup
2 cans 3.3 lbs amber extract syrup
1/2 lb 40L Crystal malt
1/4 lb Chocolate malt
1 1/2 oz German Hallertauer hops (boiling)
1/2 oz German Hallertauer hops (flavor)
1/2 oz German Hallertauer hops (aroma)
1/4 tsp irish moss
Bavarian Lager yeast
3/4 c corn sugar for bottling

Procedure

Crush the specialty grains, and add to 2 gals of 150F water and hold for 30 mins. Remove grains and add all malt extract and boiling hops. Boil for 45 mins, then add flavor hops and irish moss. Boil for 15 more mins. Remove from heat, add aroma hops, and let stand for 2 mins. Strain the hot wort into fermenter filled partly with cold water. Pitch the yeast when cool. Ferment on the cool side (approx 50F). Transfer to secondary after 7 days, then slowly cool to 40F. Hold for 1 month, then bottle.

Recipe for March 2001
A quick (extract) Doppelbock

If you make it now it'll be ready for Spring (the Vermont version)
Ingredients 1 can 3.3 lbs light extract syrup 2 cans 3.3 lbs amber extract syrup 1/2 lb 40L Crystal malt 1/4 lb Chocolate malt 1 1/2 oz German Hallertauer hops (boiling) 1/2 oz German Hallertauer hops (flavor) 1/2 oz German Hallertauer hops (aroma) 1/4 tsp irish moss Bavarian Lager yeast 3/4 c corn sugar for bottling Procedure Crush the specialty grains, and add to 2 gals of 150F water and hold for 30 mins. Remove grains and add all malt extract and boiling hops. Boil for 45 mins, then add flavor hops and irish moss. Boil for 15 more mins. Remove from heat, add aroma hops, and let stand for 2 mins. Strain the hot wort into fermenter filled partly with cold water. Pitch the yeast when cool. Ferment on the cool side (approx 50F). Transfer to secondary after 7 days, then slowly cool to 40F. Hold for 1 month, then bottle.