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:
All Grain Recipe
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
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 (
) - 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.