- 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
- Boiling Time (Minutes)
- 90
- IBU
- 22
- 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
--------------------------
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:
------------
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
----------------------------
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:
------
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.
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
--------------------------
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:
------------
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
----------------------------
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:
------
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.