Homebrewers Association | AHA Forum
General Category => Beer Recipes => Topic started by: bluesman on November 05, 2013, 05:43:02 pm
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Perhaps if it's a secret...one wouldn't divulge that information here. ;)
However...I'm planning to brew up a Dopplebock this weekend using the yeast slurry from my Schwarty.
Here's my recipe:
Dominator Dopplebock
All Grain Recipe
Brewer: bluesman
Batch Size: 11.00 gal
Style: Doppelbock ( 5C)
Boil Size: 13.23 gal
Style Guide: BJCP 2008
Color: 20.1 SRM
Bitterness: 23.2 IBUs
Boil Time: 90 min
Est OG: 1.078 (18.4° P)
Mash Profile: Single Infusion,Fly Sparge
ABV: 7.7%
Ingredients:
15 lbs Dark Munich Malt - 10L (9.9 SRM)
15 lbs Vienna Malt (3.5 SRM)
1 lbs Aromatic Malt (26.0 SRM)
1 lbs Melanoiden Malt (20.0 SRM)
8.0 oz Carafa I (319.0 SRM)
6.4 oz Caramunich Malt 2 (60.0 SRM)
6.4 oz Caramunich Malt 3 (150.0 SRM)
1.5 oz Hallertauer [3.9%] - Boil 60 min
0.5 oz Magnum [14.0%] - Boil 60 min
1.0 oz Hallertauer [4.8%] - Boil 20 min
1.00 tsp Irish Moss (Boil 10 min)
German Lager Yeast (White Labs #WLP830)
1.00 tsp Yeast Nutrient
This is what I made the last year. I think I want to remove some of the crystal malt and add a touch more Carafa for a darker beer.
What's your trick for this style?
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I already own that name. ;)
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I brewed a doppelbock earlier this year that was very close to Kai's recipe on his site. Early on it was a tasty doppelbock similar to Salvator but after about 6-7 months it's developed some nice peach and plum flavors that I love but everybody else who has tried it seems to dislike.
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I already own that name. ;)
I'm proud of you Keith. ;) :)
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I brewed a doppelbock earlier this year that was very close to Kai's recipe on his site. Early on it was a tasty doppelbock similar to Salvator but after about 6-7 months it's developed some nice peach and plum flavors that I love but everybody else who has tried it seems to dislike.
Speaking of Kai...I haven't heard from him in a while.
I'll check out his recipe...thanks.
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I brewed a doppelbock earlier this year that was very close to Kai's recipe on his site. Early on it was a tasty doppelbock similar to Salvator but after about 6-7 months it's developed some nice peach and plum flavors that I love but everybody else who has tried it seems to dislike.
Speaking of Kai...I haven't heard from him in a while.
I'll check out his recipe...thanks.
I didn't use Kai's recipe exactly, but I'm using his fermentation profile to try and encourage those dark fruits to come out and play. It's about to go into Stage 3: Warm Conditioning after about 3 months of lagering.
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Kai's recipe is a good one. I did a similar one, doing a Huchkurz decoction. It has developed the dark fruit flavors. Not a bad drinker in the Nov. weather.
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I brewed a doppelbock earlier this year that was very close to Kai's recipe on his site. Early on it was a tasty doppelbock similar to Salvator but after about 6-7 months it's developed some nice peach and plum flavors that I love but everybody else who has tried it seems to dislike.
Speaking of Kai...I haven't heard from him in a while.
I'll check out his recipe...thanks.
I didn't use Kai's recipe exactly, but I'm using his fermentation profile to try and encourage those dark fruits to come out and play. It's about to go into Stage 3: Warm Conditioning after about 3 months of lagering.
I think a lot of it has to do with fermentation schedule, but also the yeast strain can be a factor. I'm using WLP830 German Lager Yeast which is a very clean performer. I've tried 833 with some success as well. I really like the dark fruit flavors in this beer.
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Kai's recipe is a good one. I did a similar one, doing a Huchkurz decoction. It has developed the dark fruit flavors. Not a bad drinker in the Nov. weather.
Sounds good Jeff...wish I could try it. :)
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I think the best dopplebocks use a blend of dark and regular munch with 10-15% pils for enzyme action. You can add a touch if caramunich if you want, but you don't really need any. I like a little carafa II to slightly darken mine up.
And of course, lots of simco hops at flame out.
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And of course, lots of simco hops at flame out.
I prefer Citra, but to each their own...
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And of course, lots of simco hops at flame out.
I prefer Citra, but to each their own...
;)
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I think the best dopplebocks use a blend of dark and regular munch with 10-15% pils for enzyme action. You can add a touch if caramunich if you want, but you don't really need any. I like a little carafa II to slightly darken mine up.
And of course, lots of simco hops at flame out.
You mean you don't dry hop your Dopplebock...;)
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I already own that name. ;)
Actually, SunKing in Indianapolis does :(
http://tsdr.uspto.gov/#caseNumber=85296522&caseType=SERIAL_NO&searchType=statusSearch
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I don't brew a dopplebock commercially right now and wouldn't use that name any way but I used to homebrew a beer called "dominator dopplebock" years ago name after the best dog I ever owned; Domino. So that's the story.
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I brew a dopplebock that I call Generator - named after the 5 (1480MW gross capacity) I operated at the Stanton Energy Center for 15 years. Decoction mashing - no dry hops (call me old fashioned). ???
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Perhaps if it's a secret...one wouldn't divulge that information here. ;)
However...I'm planning to brew up a Dopplebock this weekend using the yeast slurry from my Schwarty.
Here's my recipe:
Dominator Dopplebock
All Grain Recipe
Brewer: bluesman
Batch Size: 11.00 gal
Style: Doppelbock ( 5C)
Boil Size: 13.23 gal
Style Guide: BJCP 2008
Color: 20.1 SRM
Bitterness: 23.2 IBUs
Boil Time: 90 min
Est OG: 1.078 (18.4° P)
Mash Profile: Single Infusion,Fly Sparge
ABV: 7.7%
Ingredients:
15 lbs Dark Munich Malt - 10L (9.9 SRM)
15 lbs Vienna Malt (3.5 SRM)
1 lbs Aromatic Malt (26.0 SRM)
1 lbs Melanoiden Malt (20.0 SRM)
8.0 oz Carafa I (319.0 SRM)
6.4 oz Caramunich Malt 2 (60.0 SRM)
6.4 oz Caramunich Malt 3 (150.0 SRM)
1.5 oz Hallertauer [3.9%] - Boil 60 min
0.5 oz Magnum [14.0%] - Boil 60 min
1.0 oz Hallertauer [4.8%] - Boil 20 min
1.00 tsp Irish Moss (Boil 10 min)
German Lager Yeast (White Labs #WLP830)
1.00 tsp Yeast Nutrient
This is what I made the last year. I think I want to remove some of the crystal malt and add a touch more Carafa for a darker beer.
What's your trick for this style?
Back to topic after I derailed it ( :D ) - yeah, I think you have too much crystal malt in there and you really don't need any. That said, your OG/ABV is right int he range I like for this style. I can't stand "sweet" doppelbocks, and some of the ones I have tasted come off almost more like English barley wines and don't taste anything like a traditional doppelbock. I find most American versions try to go to the extreme end of the high end of the style and I think most doppelbocks too far over 1.080 just aren't very tasty. And the worst one's are the ones that are not only 10+ percent ABV but also taste like they used 10+% caramunich as well. Talk about a challenge to get through a liter of that! ;)
I guess, in the end, I want to actually be able to drink a liter of doppelbock and not notice the ABV till I go to stand up.
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Traditional German Dopplebock like Celebrator is my favorite. Smooth, malty, a very slight bit of chocolate and some dark fruit flavor yet drinkable and tasty is my target. I was unable to brew this recipe last weekend but I'll plan to brew it in a couple weeks during the Thanksgiving holiday.
Keith, I want to try this recipe without the crystal malt, but I'll keep the aromatic and melanoidin. I also think I'll cut back on the Vienna a bit and increase the Dark Munich. I think the crystal malt hinders the drinkability of this beer, plus lends a perception of toffee and caramel that's just not wanted in this style.
I'll keep you posted. ;)
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To be traditional, you should shoot for something you can drink (in place of eating) for 45 days (Lent).