Recipe Type: All Grain
Yeast: WY2206 Bavarian Lager
Yeast Starter: Hell yes!
Batch Size (Gallons): 5.5
Original Gravity: 1.082
Final Gravity: 1.029
IBU: 22
Boiling Time (Minutes): 90
Color: 21 SRM
Primary Fermentation (# of Days & Temp): 25 days at 50F
Additional Fermentation: 13 weeks at 35F
Tasting Notes: Slightly too sweet. Dried fruit & malt flavor comes through nicely.

A traditional German Dopplebock
Though not exactly what i was shooting for (specifically attenuation) this took 1st place in the lager category of the local Big & Huge contest. I performed a decoction this time around, but basically to say that i've tried it. This can easily be worked around - if you're one that believes decoction cannot be substituted for, you might be well off using some melanoidin malt.

Recipe: Cactus Dopplebock
Brewer: Garrett Shaw
Score: (40.0/50.0) 1st place 2009 Big & Huge - lager category. Slightly too sweet - need better attenuation.

Recipe Specifications
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Batch Size: 5.00 gal
Boil Size: 7.00 gal
Estimated OG: 1.082 SG
Estimated Color: 21.0 SRM
Estimated IBU: 22.4 IBU
Brewhouse Efficiency: 61.30 %
Boil Time: 90 Minutes

Ingredients:
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Amount Item %
11 lbs Munich Malt (9.0 SRM) 60.44%
6 lbs 4.0 oz Pilsner (2 Row) (2.0 SRM) 34.34 %
12.0 oz Caramel/Crystal Malt - 60L 4.12 %
3.2 oz Chocolate Malt (400.0 SRM) 1.10 %
1.50 oz Hallertauer [4.20 %] (90 min) (First WortHops) 22.4 IBU
Water profile: Munich, Germany


Mash Schedule:
Decoction Mash, Single
Total Grain Weight: 18.20 lb
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Step Time Name Step Temp
10 min Mash In 154.0 F (1.4qt/lb)
50 min Decoction 2.08 qt of mash for 30min

Notes:
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Pitch yeast starter into wort at fermentation temps.
Use boiling water in addition to decoction to hit mash out temp of 170F. This was done with a double batch sparge. Fermentation stuck a little high for my (and apparently judges') liking, so in the future i plan on losing the decoction, and possibly pitching onto a cake from a prior brew. One judge noted this is a great base beer for a potential eisbock.