Doppelbock Rusty Truck Dopplebock

Note the 90% efficiency. This was due to an incredible crush and the use of so much munich in the mash. My typical efficiency is around 80% these days and I was actually aiming for a normal Bock with this recipe. Turned out a dopplebock on accident and I'm glad it did.

[size=+2]Traditional Bock[/size]
[size=+1]5-B Traditional Bock[/size]
Author: [email protected]



Size: 5.0 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 236.47 kcal per 12.0 fl oz

Original Gravity: 1.071 (1.064 - 1.072)
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Terminal Gravity: 1.018 (1.013 - 1.019)
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Color: 17.57 (14.0 - 22.0)
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Alcohol: 6.99% (6.3% - 7.2%)
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Bitterness: 19.8 (20.0 - 27.0)
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[size=+1]Ingredients:[/size]
5.0 lb German Light Munich
3.0 lb German Dark Munich
2.5 lb German 2-row Pils
2.5 lb German Vienna
0.25 lb Chocolate Malt
0.25 lb German CaraMunich I
1.0 oz Hallertau Hersbruck (4.6%) - added during boil, boiled 60.0 min
0.25 oz Saaz (6.8%) - added during boil, boiled 10.0 min
1.0 ea WYeast 2206 Bavarian Lager

[size=+1]Schedule:[/size]
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m


[size=+1]Notes[/size]
122-140-158 mash. 2 gallon sparge. Added 10 qts of 139F water at 3:55pm to bring mash temp to 123.4F protein rest. Allow to sit for 30 minutes. Added 3.5 qts of boiling water at 4:25pm to bring mash temp to 140.2F sach rest. Allow to sit for 30 minutes.Added 6 qts of boiling water at 4:55pm to bring mash temp to 156F rest. Allow to sit for 30 minutes. Added 6.5 qts of boiling water at 5:25pm to bring mash temp to 165F rest. Allow to sit for 8 minutes.Added 2 qts of boiling water at 5:33 to bring mash temp to 168F. Allow to sit for 5 minutes. Vourlauf and drain to keg.Added 1.5 gallons of 169F water to sparge. Allow to sit 10 minutes. Vourlauf and drain into kegs. Collect 6.2 gallons total in keg and begin boil. Boil for 60 minutes adding hops at specified times. Chill to 52F and add 4qt starter of Wyeast Bavarian Lager. Ferment at 52F for 4 weeks or until fermentation has ceased. Perform Diacetyl rest at 72F for 48hours. Cool to 36F and lager for 1-2 months.

[size=-1]Results generated by BeerTools Pro 1.5.5[/size]

Anyone updates on this? I made a batch of this and it came out pretty rough, it's still aging. Originally had a Brussels sprout type of smell after coming out of the fridge for a 1 month lager.

It's been aging for another month now in a carboy and the smell seems to have died down... Any ideas? Anyone else make this before? This is my first lager, so i'm not sure if the smell is to be expected with the yeast and all...

Lager yeast tends to put off a sulfer-ish smell depending on the yeast. My efficiency was fairly high on this batch, so I'm sure it came out a bit different than yours will. How long did you primary, and did you do a D-rest?

Suthrncomfrt1884 said:

Lager yeast tends to put off a sulfer-ish smell depending on the yeast. My efficiency was fairly high on this batch, so I'm sure it came out a bit different than yours will. How long did you primary, and did you do a D-rest?

Click to expand...

It lagered for 3 and half weeks (@40f) then I did a 4 day d-rest (73f temp), the smell was noticeable around then. It's been on the secondary for about a month now and the smell has started reside from the beer.

Also, I only hit a 65% efficiency, I had to boil it down to 4.5 gallons. I prepared the beer to hit around 75% with a higher grain bill. The only reason i didn't hit 75% was because of the PH (i'm using a stabilizer now) and the crappy grain crush from the brew shop.