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Doppelbock recipes

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--- Quote from: dean_palmer on March 26, 2013, 08:48:15 AM ---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.

--- End quote ---
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?

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


   %     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.


   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.


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.

Looks mighty tasty, Denny!

I'm thinking of doing a smoked dopplebock myself.  :D

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.


--- Quote from: jeffy on March 26, 2013, 10:51:50 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?

--- End quote ---

My thought was to do it the old way, to scoop out to a kettle/pot on a side burner and boil it there.


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