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General Category => Beer Recipes => Topic started by: denny on February 01, 2013, 07:16:08 PM

Title: Doppelbock recipes
Post by: denny on February 01, 2013, 07:16:08 PM
Believe it or not, I've never brewed a doppelbock.  My window of opportunity for brewing lagers is so short that I just haven't gotten around to it.  So, I'm looking for a great doppelbock recipe.  I'd prefer one that doesn't need decoction, although I might be able to talk myself into if I have the time.  Step mash is OK.  So, anybody got anything for me? (BTW, I already checked the recipe wiki).
Title: Re: Doppelbock recipes
Post by: weithman5 on February 01, 2013, 07:39:13 PM
made a very simple dopplebock that i liked

for 5 gallons it would be

12.5 munich
6.25 lb vienna

43 grams hallertauer full 60 minutes

wyeast 2308 or similar

at 70% efficiency i get og 1.094, fg 1.023 and ibu 21.4

i meant to brew it again this winter to have in time for easter sunday.  i have my 10 year recert boards that are taking too much of my time.
Title: Re: Doppelbock recipes
Post by: hopfenundmalz on February 01, 2013, 08:28:31 PM
Kao has a good one on his page. You tasted that one in Minneapolis.  ;)
Title: Doppelbock recipes
Post by: denny on February 01, 2013, 08:54:28 PM
Kao has a good one on his page. You tasted that one in Minneapolis.  ;)

Ah, yes, it had slipped my mind.
Title: Re: Doppelbock recipes
Post by: Joe Sr. on February 01, 2013, 08:58:59 PM
Kao has a good one on his page. You tasted that one in Minneapolis.  ;)

Link?  Please.
Title: Re: Doppelbock recipes
Post by: blatz on February 01, 2013, 09:37:39 PM
Kao has a good one on his page. You tasted that one in Minneapolis.  ;)

Link?  Please.

http://braukaiser.com/wiki/index.php?title=Imperator
Title: Re: Doppelbock recipes
Post by: Joe Sr. on February 01, 2013, 09:45:16 PM
Kao has a good one on his page. You tasted that one in Minneapolis.  ;)

Link?  Please.

http://braukaiser.com/wiki/index.php?title=Imperator

Thanks.  Wasn't sure if "Kao" was someone I've not heard of...
Title: Re: Doppelbock recipes
Post by: hopfenundmalz on February 01, 2013, 10:50:22 PM
Kao has a good one on his page. You tasted that one in Minneapolis.  ;)

Link?  Please.

http://braukaiser.com/wiki/index.php?title=Imperator

Thanks.  Wasn't sure if "Kao" was someone I've not heard of...

Proof once again that I can not type for a darned. Especially on the new smart phone.
Title: Re: Doppelbock recipes
Post by: dannyjed on February 01, 2013, 11:40:00 PM
I was also thinking about brewing a dopplebock because I'll have a yeast cake of Munich Lager (2308)ready in another week from a Vienna Lager batch.  I had some Spaten Optimator on tap last Sept at a German American Fest and it was delicious.  If I could make something close to that I would be very happy.
Title: Re: Doppelbock recipes
Post by: Kaiser on February 01, 2013, 11:58:03 PM
Proof once again that I can not type for a darned. Especially on the new smart phone.

yes, my phone used to auto correct my name as well. :)
Title: Doppelbock recipes
Post by: majorvices on February 02, 2013, 12:20:32 AM
You can't brew a doppelbock with batch sparging
Title: Doppelbock recipes
Post by: denny on February 02, 2013, 12:21:46 AM
You can't brew a doppelbock with batch sparging

Wanna bet?
Title: Re: Doppelbock recipes
Post by: bluesman on February 02, 2013, 03:09:17 AM
Try this Denny. Redbeerman and I brewed this, and it went to the NHC 2nd round in 2011. It's really good!

Dominator Dopplebock

Doppelbock

Type: All Grain
 
Date: 12/11/2010
Batch Size (fermenter): 11.00 gal
Brewer: bluesman/redbeerman
Boil Size: 13.25 gal
Boil Time: 90 min
Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 11.00 gal
15.5 lbs Dark Munich Malt - 10L (9.9 SRM) Grain 47.4 %
13 lbs 14.7 oz Vienna Malt (3.5 SRM) 42.5 %
1 lbs Aromatic Malt (26.0 SRM) Grain 3.1 %
1 lbs Melanoiden Malt (20.0 SRM) Grain 3.1 %
8.0 oz Carafa I (319.0 SRM) Grain 1.5 %
6.4 oz Caramunich Malt 2 (60.0 SRM) Grain 1.2 %
6.4 oz Caramunich Malt 3 (150.0 SRM) Grain 1.2 %
1.50 oz Hallertauer [3.90 %] - Boil 60.0 min 8.1 IBUs
0.50 oz Magnum [14.00 %] - Boil 60.0 min 10.7 IBUs
1.00 oz Hallertauer [4.80 %] - Boil 20.0 min 4.4 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining
German Bock Lager (White Labs #WLP833) Yeast
1.00 tsp Yeast Nutrient (boil 10 min)

Single Infusion 156F for 60min
Batch Sparge 168F 10min

The only thing I recommend changing is adding about 4oz Carafa III to the recipe.

It's a winner!  8)
Title: Doppelbock recipes
Post by: denny on February 02, 2013, 03:49:19 AM
Thanks, Ron.  I like the looks of that.
Title: Doppelbock recipes
Post by: denny on February 02, 2013, 03:50:21 AM
What OG am I shooting for, Ron?
Title: Doppelbock recipes
Post by: bluesman on February 02, 2013, 02:10:04 PM
We got 1.076 on this recipe. If you want more kick just increase the Munich/Vienna percentage.
Title: Re: Doppelbock recipes
Post by: udubdawg on February 02, 2013, 03:55:56 PM
Kao has a good one on his page. You tasted that one in Minneapolis.  ;)

Link?  Please.

http://braukaiser.com/wiki/index.php?title=Imperator

A bit of a side note, but this kind of decoction schedule brings up a question I've always had:
During the long (maybe 90 minutes?) acid rest in the mash tun, phytase is slooooowly breaking down the phytin, right?  Assuming your water chemistry was right pH isn't getting anywhere near "too low?"  ...Is anything else going on at this time?  And if I've done this right, how long would it take for it to be "too long?"  Several hours?

I assume this is just a good temp to leave the mash at since there's no other enzyme activity?
Title: Re: Doppelbock recipes
Post by: jeffy on February 03, 2013, 01:52:13 PM
I made a double bock last year that took a first in a large competition.  It is based on the Gordon Biersch recipe.
Tax Day Doublebock 10 gallons
15.5# 52.6% Wyerman floor malted pils (based on 78% efficiency)
12# 40.7% Wyerman Light Munich
1.5# 5.1% Caramunich I
0.25# 0.8% Carafa I
1.5 ounces black patent
pH adjusted to 5.4 with CaCl and lactic acid
This was triple decocted with rests at 103, 138 ramped to 148, then 156, then mash out at 168.
90 minute boil
FWH with 2 oz Hallertauer mittlefruh 14.7 bu's
@60 add 1 oz hersbrucker 6.2 bu's
@10 add 1 oz mittlefruh 2.4 bu's
This was split into two 5 gallon fermenters, one used 800 Pils and the other 860 Helles yeast.
O.G. was 1.084, F.G. was 1.022

The cool thing about this recipe is that it is exactly the same as a traditional bock, just more malt.

Title: Re: Doppelbock recipes
Post by: dean_palmer on March 26, 2013, 03:48:15 PM
Jeff, do you feel the decoction is critical? If so what was the volume decocted at each step? I could use a calculation but wanted to know your volumes for reference.

I might try this on Saturday morning for the first run on electric.

Title: Re: Doppelbock recipes
Post by: hopfenundmalz on March 26, 2013, 04:01:13 PM
Jeff, which yeast did you like better in the Doppelbock? Or did you blend? Which one won at the competition?
Title: Re: Doppelbock recipes
Post by: jeffy on March 26, 2013, 05:51:50 PM
Jeff, do you feel the decoction is critical? If so what was the volume decocted at each step? I could use a calculation but wanted to know your volumes for reference.

I might try this on Saturday morning for the first run on electric.
Decoction is never "critical" but I am one who finds the flavors and increased efficiency to be beneficial.  I have notes at home on the yeast and the volumes, but generally pull 1/3 of the mash for the lower temp decoctions and more, looser volumes for the mash out decoction.
With your new rig, how would you be measuring the decoctions?  If you are pumping from the mash tun to the ketttle, how do you control the liquid ratio?
Title: Re: Doppelbock recipes
Post by: denny on March 26, 2013, 06:38:01 PM
This is what I ended up doing.  Very pleased with the results...

#434 Doppelbock

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal):         5.50    Wort Size (Gal):    5.50
Total Grain (Lbs):       18.25
Anticipated OG:          1.084    Plato:             20.27
Anticipated SRM:          20.4
Anticipated IBU:          24.6
Brewhouse Efficiency:       73 %
Wort Boil Time:             90    Minutes

Pre-Boil Amounts
----------------

Evaporation Rate:       1.50    Gallons Per Hour
Pre-Boil Wort Size:    7.75    Gal
Pre-Boil Gravity:      1.060    SG          14.68  Plato


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 19.2     3.50 lbs. Pilsener                      Germany        1.038      2
 71.2    13.00 lbs. Munich Malt                   Germany        1.037      8
  9.6     1.75 lbs. CaraMunich 80                 France         1.034     80

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  1.50 oz.    Hallertauer Mittelfruh            Pellet   4.60  20.9  60 min.
  0.35 oz.    Hallertauer Mittelfruh            Pellet   4.60   3.7  30 min.
  0.15 oz.    Hallertauer Mittelfruh            Pellet   4.60   0.0  0 min.


Yeast
-----

WYeast 2206 Bavarian Lager


Mash Schedule
-------------

Mash Name:

Total Grain Lbs:   18.25
Total Water Qts:   28.00 - Before Additional Infusions
Total Water Gal:    7.00 - Before Additional Infusions

Tun Thermal Mass:   0.13
Grain Temp:        65.00 F


                     Step   Rest   Start   Stop  Heat     Infuse   Infuse  Infuse
Step Name            Time   Time   Temp    Temp  Type     Temp     Amount  Ratio
---------------------------------------------------------------------------------
sacc                   0     60    155     155   Infuse   170       28.00   1.53


Total Water Qts:           28.00 - After Additional Infusions
Total Water Gal:            7.00 - After Additional Infusions
Total Mash Volume Gal:      8.46 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.


Title: Re: Doppelbock recipes
Post by: AmandaK on March 26, 2013, 07:04:55 PM
Looks mighty tasty, Denny!

I'm thinking of doing a smoked dopplebock myself.  :D
Title: Re: Doppelbock recipes
Post by: reverseapachemaster on March 26, 2013, 10:13:31 PM
I am looking forward to brewing a doppelbock as soon as I can get this damn lager yeast at a proper pitching volume. I am working off a slight variation of Kai's recipe and using the same strain as the ECY festbier but I'm having to grow it up from a very pissy group of cells. It's taking forever and a day. It's my first time playing with a lager strain (and my first attempt at a lager) so I'm just trying to be patient and let the yeast do what they are supposed to.

Title: Re: Doppelbock recipes
Post by: dean_palmer on March 27, 2013, 04:12:32 AM

With your new rig, how would you be measuring the decoctions?  If you are pumping from the mash tun to the ketttle, how do you control the liquid ratio?

My thought was to do it the old way, to scoop out to a kettle/pot on a side burner and boil it there.
Title: Re: Doppelbock recipes
Post by: jeffy on March 27, 2013, 11:38:45 AM
Jeff, which yeast did you like better in the Doppelbock? Or did you blend? Which one won at the competition?

My notes don't say which half of the batch won.  Sorry.
Title: Re: Doppelbock recipes
Post by: mmitchem on March 27, 2013, 12:32:23 PM
I always dig how you keep your recipes simple Denny. Three or four malts is usually the way to go. You can batch sparge a doppelbock, no problem. Step mash and a batch sparge is my standard practice. I will say that I like just a touch of melanoidin malt in there as well, just to give it some of that good flavor.
Title: Re: Doppelbock recipes
Post by: chumley on April 11, 2013, 07:56:46 PM
I like Denny's recipe, too.  Especially since he eschewed the dark munich malt that most doppelbock recipes call for.

I just never had much luck with dark munich.  The last doppelbock I brewed was with all dark munich, and it has a weird vegetal character to it
Title: Re: Doppelbock recipes
Post by: blatz on April 11, 2013, 08:07:00 PM
I like Denny's recipe, too.  Especially since he eschewed the dark munich malt that most doppelbock recipes call for.

I just never had much luck with dark munich.  The last doppelbock I brewed was with all dark munich, and it has a weird vegetal character to it

really - which brands?  I use it a lot and like it - I use Best and Weyermann, personally.
Title: Re: Doppelbock recipes
Post by: denny on April 11, 2013, 09:11:19 PM
I like Denny's recipe, too.  Especially since he eschewed the dark munich malt that most doppelbock recipes call for.

I just never had much luck with dark munich.  The last doppelbock I brewed was with all dark munich, and it has a weird vegetal character to it

Depends on what you call dark Munich, chumley.  Mine was 10L, which  lot of people call dark.