« on: February 20, 2017, 06:35:53 PM »
I think there are too many fruit characteristics in a Doppelbock to fit this.
I think you should look at an American Wheat. They tend to use very neutral or subtle yeasts, which often stay suspended. The hops are typically low, usually of Noble-type varietals.
If you can find a fresh Widmer Hefeweizen, Pyramid Hefeweizen, or Harpoon UFO Hefeweizen (their base beer, not any of the special versions), you would be on the right track.
Be sure to get a FRESH sample. This style loses its freshness quickly. I'm always pleasantly surprised at how simple and refreshing Pyramind Hefe is if I get it fresh at their brewery. Old in the bottle, not so much.
As far as a recipe, try this. It's as simple a recipe as you can possibly get:
5 gallon batch
6 lbs wheat malt (Great Western has RED wheat malt which is 'breadier', others are white wheat malt)
5 lbs pilsner malt
1 oz Hallertaur or Sterling or Crystal or Mt. Hood @ 60 mins
White Labs WLP320 or Wyeast 1010 American wheat Yeast
Single step mash at 151F
(for extract, subtract 7 lbs of Wheat DME, which is usually 60:40 or 50/50 wheat and pilsner malt, depending on the maltster).