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Old 12-29-2010, 12:54 AM   #1
thetizz
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Oct 2010
Decatur, IL
Posts: 10


Partial-mash Doppelbock

9 lbs Munich lme
2 lb German Vienna Malt
2 lb German Munich malt
1 lb Warminster Floor Malted Maris Otter
1 lb Fawcett Oat Malt
1 lb Weyermann Melanoidin
1 lb Weyermann Caramunich III
1 lb Caramunich

1 oz perle 60 min
1 oz hersbrucker 60 min

2 x White labs 920 - Old Bavarian Lager w/ stired starter

Im still new to mashing. with that said, what mash schedule would you guys use for this?

Any thoughts or comments are greatly appreciated!!!


 
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Old 12-29-2010, 09:36 PM   #2
TheBaconator
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Nov 2009
Georgia
Posts: 108
Liked 2 Times on 2 Posts


Depends on what you're going for. Since you're new to mashing I'd probably just stick to a single infusion one hour mash. It's not hard to do and will produce consistently good results. Step infusions are a little bit harder to get consistent with at home. Not impossible of course but trickier.

 
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Old 01-04-2011, 04:49 PM   #3
thetizz
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Oct 2010
Decatur, IL
Posts: 10

BUMP


Am i crazy for using a pound of each specialty grains?
If so what would you change?

 
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Old 01-04-2011, 05:27 PM   #4
TheBaconator
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Nov 2009
Georgia
Posts: 108
Liked 2 Times on 2 Posts


So i went ahead and plugged this into BrewMate just to take a look. I'm assuming you're making a 5 gallon batch, which puts your abv at around 11.2% if you're getting 70% efficiency. Your IBU's look good for a dopplebock, super malty is good for a dopplebock too. I'd probably leave it as is. You're not going to learn what this recipe tastes like if you don't make it.

A few things to consider for future reference just based on how I generally make recipes:
* For simplicity sake, the munich dme and munich grains are pretty much the same thing. You could up the dme and not use the munich grains at all.

* I'd probably add a bit of chocolate malt or black patent to give it a touch of roastiness in the finish. I'm a fan of that in a big malty beer.

New Recipe (Doppelbock)

Original Gravity (OG): 1.114 (P): 26.7
Colour (SRM): 20.1 (EBC): 39.6
Bitterness (IBU): 25.4 (Average)

50% Liquid Malt Extract - Light
11.11% Munich I
11.11% Vienna
5.56% Caramunich I
5.56% Caramunich III
5.56% Flaked Oats
5.56% Maris Otter Malt
5.56% Melanoidin

0.2 oz/Gal Hersbrucker (2.8% Alpha) @ 60 Minutes (Boil)
0.2 oz/Gal Perle (6% Alpha) @ 60 Minutes (Boil)


Single step Infusion at 151F for 60 Minutes. Boil for 60 Minutes

Fermented at 72F with


Recipe Generated with BrewMate
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Old 01-04-2011, 05:45 PM   #5
thetizz
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Oct 2010
Decatur, IL
Posts: 10

This started out as a bock extract kit from Northern Brewerminus the yeast. I had some WLP 920-old bavairian lager so i decided id do a doppelbock instead. So i started building a partial mash to go with it. Thats why i have 9 lbs of lme. The specialty malts is where im concerned.

 
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Old 01-04-2011, 05:46 PM   #6
TheBaconator
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Nov 2009
Georgia
Posts: 108
Liked 2 Times on 2 Posts


There's nothing wrong with any of those, what are you concerned about?
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Primary: Pecan Sandy Porter
Secondary:
Barrel: a ton of brett
Tap 1: Belgian Saison
Tap 2: American Porter

Next in line: Belgian Blonde

 
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Old 01-04-2011, 05:51 PM   #7
thetizz
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Oct 2010
Decatur, IL
Posts: 10

Using a pound of each. they are sold by the pound so i figured id just use em. but after looking at it it seemed a little excessive. So i thought i would run it buy the folks here and get some input.

 
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Old 01-04-2011, 05:55 PM   #8
TheBaconator
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Nov 2009
Georgia
Posts: 108
Liked 2 Times on 2 Posts


11.2% alcohol is on the high side for a dopplebock but its not unheard of. Nothing in your grain bill is going to make it bad or wierd or anything like that. Its just going to be a big beer, on the malty/sweet side. The only reason to use less is to bring down your alcohol % and make it a bit weaker beer.

If you are that concerned about it, just cut all your specialty grains in half. That'll still give you the flavors you're looking for, a big malty sweet beer but it'll balance a bit better and closer to 8% alcohol.
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Primary: Pecan Sandy Porter
Secondary:
Barrel: a ton of brett
Tap 1: Belgian Saison
Tap 2: American Porter

Next in line: Belgian Blonde

 
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Old 01-04-2011, 06:13 PM   #9
thetizz
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Oct 2010
Decatur, IL
Posts: 10

I was lookin to get into the 9-11% range.


Quote:
Originally Posted by TheBaconator View Post
You're not going to learn what this recipe tastes like if you don't make it.
So like you said above Im just going to make it!!!!


 
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Old 01-04-2011, 06:57 PM   #10
TheBaconator
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Nov 2009
Georgia
Posts: 108
Liked 2 Times on 2 Posts


Awesome! If you think about it post how it turns out!
__________________
Primary: Pecan Sandy Porter
Secondary:
Barrel: a ton of brett
Tap 1: Belgian Saison
Tap 2: American Porter

Next in line: Belgian Blonde

 
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