Beer Forum

I was listening to the archives from the decotion mash show and was wondering if anyone had an all-grain recipe for a doppelbock?

Doc, would you mind posting yours?

Thanks,

Andy

Here's mine. I have to brew this for every winter or people will lynch me. This year, it's as good as ever- So freaking malty and dangerous. We do a single large decoction and then add it to the mash to bring it close to a mashout temp.

It's won at least one blue ribbon. One of the judges is a local pro brewer who's known for his doppelbock and he loved it. He scored it in the mid 40's.

We calc'd lower efficiency because it's a bigger beer. I think we hit 1.090 though.


Recipe Specifics
----------------

Batch Size (Gal): 10.00
Total Grain (Lbs): 35.00
Anticipated OG: 1.085
Anticipated SRM: 18.9
Anticipated IBU: 32.2
Brewhouse Efficiency: 63 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
88.6 31.00 lbs. Munich Malt Germany 1.039 10
5.7 2.00 lbs. Vienna Malt Germany 1.037 3
5.7 2.00 lbs. CaraMunich I 40L Germany 1.034 40


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
3.00 oz. Hallertau Hersbrucker Pellet 4.75 23.6 60 min.
1.00 oz. Hallertau Hersbrucker Pellet 6.80 8.6 30 min.


WYeast 2206 Bavarian Lager

Saccharification Rest Temp : 153 Time: 60

Sounds great, thanks for the recipe.

How long do you end up boiling your decotion?

Andy

once it reaches the boil, we try to go for about 20 minutes. 'Sometimes adding a touch of water if too much evaporates.

Beperetto,

What does the Vienna do for you? I's a fairly light malt and you are using only a little.

Kai

just a touch for complexity. It's always worked for me, so I dare not fool with a sound and highly regarded recipe. I know some well accomplished brewers who just do 100% munich.

whatever works for you!