Kaiser
Well-Known Member
Hi
This is the continuation of a discussion between the Baron and me:
The Baron pointed me to this artickle:
http://byo.com/feature/442.html
in which the following recipe is mentioned for a Doppelbock:
10 lbs. pale pilsner malt
2.5 lbs. Munich malt
1 lb. cara-pils or dextrin-type malt
1.5 lbs. carastan or pale caramel malt, 20¡ Lovibond
2 lbs. crystal malt, 60¡ Lovibond
1 lb. pale chocolate malt, 170¡ Lovibond
0.75 oz. Perle hops (7.3% alpha acid) for 90 min.
1 oz. Hallertauer hops (3.7% alpha acid): 0.5 oz. for 30 min., 0.5 oz. at end of boil
Wyeast 2206 (Bavarian lager)
2/3 cup corn sugar for priming
Step by Step:
Mash grains in 5.5 gal. water in a single infusion at 150¡ F for 60 min. Sparge with 170¡ F water to collect 5.5 gal.
Total boil is 90 min. At start of boil, add Perle hops. Boil 60 min. and add 0.5 oz. Hallertauer hops. Boil 30 min. more and add 0.5 oz. Hallertauer hops. Chill to 45¡ F and pitch yeast in a starter.
Ferment at 45¡ F for three days. Raise to 50¡ F for three days. Raise to 55¡. Rack into secondary when gravity reaches less than 1.020. Cool to 40¡ F and ferment to 1.008 (about three more days). Age at 40¡ F until clear (seven to 14 days). Bottle and prime. Condition in the bottle as long as desired (30 to 60 days)
There are a few things which I think make this Doppelbock not very authentic:
saccrification rest at 150¡ F for 60 min; and ferment to 1.008
This seems way to low for the FG of a Doppelbock. Think about the style as liquid bread. The FG should be be at least close to 1.020.
1 lb. pale chocolate malt, 170¡ Lovibond
I'm not sure about pale chocolate. But you don't want to have the roasted bitterness from 1lb of chocolate malt.
0.75 oz. Perle hops (7.3% alpha acid) for 90 min.
1 oz. Hallertauer hops (3.7% alpha acid): 0.5 oz. for 30 min., 0.5 oz. at end of boil
This will give you to much bitterness and the hop-flavor/aroma is not desired in this style.
Kai
This is the continuation of a discussion between the Baron and me:
The Baron pointed me to this artickle:
http://byo.com/feature/442.html
in which the following recipe is mentioned for a Doppelbock:
10 lbs. pale pilsner malt
2.5 lbs. Munich malt
1 lb. cara-pils or dextrin-type malt
1.5 lbs. carastan or pale caramel malt, 20¡ Lovibond
2 lbs. crystal malt, 60¡ Lovibond
1 lb. pale chocolate malt, 170¡ Lovibond
0.75 oz. Perle hops (7.3% alpha acid) for 90 min.
1 oz. Hallertauer hops (3.7% alpha acid): 0.5 oz. for 30 min., 0.5 oz. at end of boil
Wyeast 2206 (Bavarian lager)
2/3 cup corn sugar for priming
Step by Step:
Mash grains in 5.5 gal. water in a single infusion at 150¡ F for 60 min. Sparge with 170¡ F water to collect 5.5 gal.
Total boil is 90 min. At start of boil, add Perle hops. Boil 60 min. and add 0.5 oz. Hallertauer hops. Boil 30 min. more and add 0.5 oz. Hallertauer hops. Chill to 45¡ F and pitch yeast in a starter.
Ferment at 45¡ F for three days. Raise to 50¡ F for three days. Raise to 55¡. Rack into secondary when gravity reaches less than 1.020. Cool to 40¡ F and ferment to 1.008 (about three more days). Age at 40¡ F until clear (seven to 14 days). Bottle and prime. Condition in the bottle as long as desired (30 to 60 days)
There are a few things which I think make this Doppelbock not very authentic:
saccrification rest at 150¡ F for 60 min; and ferment to 1.008
This seems way to low for the FG of a Doppelbock. Think about the style as liquid bread. The FG should be be at least close to 1.020.
1 lb. pale chocolate malt, 170¡ Lovibond
I'm not sure about pale chocolate. But you don't want to have the roasted bitterness from 1lb of chocolate malt.
0.75 oz. Perle hops (7.3% alpha acid) for 90 min.
1 oz. Hallertauer hops (3.7% alpha acid): 0.5 oz. for 30 min., 0.5 oz. at end of boil
This will give you to much bitterness and the hop-flavor/aroma is not desired in this style.
Kai