Author Topic: Doppelbock recipes  (Read 4474 times)

Offline bluesman

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Doppelbock recipes
« Reply #15 on: February 02, 2013, 07:10:04 AM »
We got 1.076 on this recipe. If you want more kick just increase the Munich/Vienna percentage.
Ron Price

Offline udubdawg

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Re: Doppelbock recipes
« Reply #16 on: February 02, 2013, 08:55:56 AM »
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?

Offline jeffy

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Re: Doppelbock recipes
« Reply #17 on: February 03, 2013, 06:52:13 AM »
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.

Jeff Gladish, Tampa (989.3, 175.1 Apparent Rennarian)
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Offline dean_palmer

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Re: Doppelbock recipes
« Reply #18 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.


Online hopfenundmalz

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Re: Doppelbock recipes
« Reply #19 on: March 26, 2013, 09:01:13 AM »
Jeff, which yeast did you like better in the Doppelbock? Or did you blend? Which one won at the competition?
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Offline jeffy

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Re: Doppelbock recipes
« Reply #20 on: March 26, 2013, 10:51:50 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.
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?
Jeff Gladish, Tampa (989.3, 175.1 Apparent Rennarian)
Homebrewing since 1990
AHA member since 1991, now a lifetime member
BJCP judge since 1995

Offline denny

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Re: Doppelbock recipes
« Reply #21 on: March 26, 2013, 11:38:01 AM »
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.


Life begins at 60.....1.060, that is!

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Online AmandaK

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Re: Doppelbock recipes
« Reply #22 on: March 26, 2013, 12:04:55 PM »
Looks mighty tasty, Denny!

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

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Re: Doppelbock recipes
« Reply #23 on: March 26, 2013, 03:13:31 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.

Heck yeah I blog about homebrewing: Brain Sparging on Brewing but I'm also a lawyer: The Kielich Law Firm

Offline dean_palmer

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Re: Doppelbock recipes
« Reply #24 on: March 26, 2013, 09:12:32 PM »

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.

Offline jeffy

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Re: Doppelbock recipes
« Reply #25 on: March 27, 2013, 04:38:45 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.
Jeff Gladish, Tampa (989.3, 175.1 Apparent Rennarian)
Homebrewing since 1990
AHA member since 1991, now a lifetime member
BJCP judge since 1995

Offline mmitchem

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Re: Doppelbock recipes
« Reply #26 on: March 27, 2013, 05:32:23 AM »
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.
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Offline chumley

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Re: Doppelbock recipes
« Reply #27 on: April 11, 2013, 12:56:46 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

Offline blatz

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Re: Doppelbock recipes
« Reply #28 on: April 11, 2013, 01:07:00 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.
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Offline denny

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Re: Doppelbock recipes
« Reply #29 on: April 11, 2013, 02:11:19 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.
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