thinking through a doppelbock...

**the_bird** · 05-28-2007, 03:23 PM

With my dorm fridge now able to hold a carboy and a Johnson Controls thermostat on the way, this young man's thoughts are turning towards a doppelbock. In part, I love something with a huge malt flavor to offset some of my IPAs, in part because I dream of making a beer I can name "Fornicator".

So, my initial thoughts are:

Targetting an OG ~ 1080 (I'm worried about my crappy efficiency, so I'm going to use a HUGE amount of malt).

Thinking of using about 55% or so Munich, ~25% pils, maybe a pound of a crystal 80L, and a modest amount (half pound) of chocolate malt for some color and a bit of roast to cut through the sweetness.

Hops are exclusively Hallertau, about 28 IBUs (35% BU:GU ratio). Small, small flavor addition at 5 minutes, again, just to cut through a little bit of the sweetness (like, a quarter ounce).

Don't know the yeast yet, this whole lagering thing is brand new to me.

Since I'm probably going to be collecting a huge amount of wort, just because of the grain bill and because I need to keep my efficiency from hitting the Mendoza line, I'll probably do a two-hour boil.

And definately doing a decoction - either a single or a double. Infuse to protein rest, pull a decoction, bring up to saccrification, rest an hour, pull a second decoction to do a mashout. Thinking probably around 154° or so; full-bodied, but not going TOO high since it'll have a lot of malt anyway.

Anyone have any experience with pale chocolate malt in a dopplebock? It actually sounds like it would work damn well, but I can't find it locally, and the only online place that carries it seems to be morebeer. Anyone who has used it - is it worth doing a special order for like one ingredient, or should I just use a modest amount of regular chocolate malt and call it good? Again, just looking for a wee bit of roast to balance the sweet.

Am I on the right track?

EDIT: Re-reading Daniels, looks like I want to back the bittering down a touch, to around 20IBUs.

landhoney · 05-29-2007, 01:34 AM

Quote:

Originally Posted by the_bird

Targetting an OG ~ 1080 (I'm worried about my crappy efficiency, so I'm going to use a HUGE amount of malt).
Thinking of using about 55% or so Munich, ~25% pils, maybe a pound of a crystal 80L, and a modest amount (half pound) of chocolate malt for some color and a bit of roast to cut through the sweetness.
Hops are exclusively Hallertau, about 28 IBUs (35% BU:GU ratio). Small, small flavor addition at 5 minutes, again, just to cut through a little bit of the sweetness (like, a quarter ounce).
I'll probably do a two-hour boil.
And definately doing a decoction - either a single or a double. Infuse to protein rest, pull a decoction, bring up to saccrification, rest an hour, pull a second decoction to do a mashout. Thinking probably around 154° or so; full-bodied, but not going TOO high since it'll have a lot of malt anyway.
Am I on the right track?
back the bittering down a touch, to around 20IBUs.

My experience is 1 doppelbock, so you may not care but. I used all Hallertau, ~30 IBU's(100min, 40min, 10min) - so higher than what you're shooting for. I did a 100min boil - not quite as long. I did a double decoction mash, 153F. I used ~45% Munich(don't have the recipe right now). Also Pils, Aromatic, Crystal, but no chocolate. Have not used pale chocolate etiher. OG was ~1.086. Tastes great so far(just racked to secondary), very malty and balanced. I'm sure yours will be great, good luck.

**the_bird** · 05-29-2007, 01:16 PM

I'm thinking now about splitting the crystal up, using about 0.75# of 80L or 90L and a quarter (or a touch more) of Special B. Haven't used Special B before, and I usually don't like that raiseny character, but seems like it would be appropriate here.