Thoughts on a Doppelbock recipe I'm going to brew soon? - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Thoughts on a Doppelbock recipe I'm going to brew soon?

Thread Tools
Old 05-29-2012, 05:55 AM   #1
Aug 2011
Wadsworth, Ohio
Posts: 9

Double Goat
Type: All Grain
Date: 6/2/2012
Batch Size (fermenter): 5.50 gal
Brewer: Ron

Boil Size: 7.52 gal
Asst Brewer:
Boil Time: 60 min
Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
End of Boil Volume 5.72 gal
Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 5.25 gal
Est Mash Efficiency 72.0 %
Fermentation: Lager, Two Stage

Amt Name Type # %/IBU
10 lbs Munich Malt - 10L (10.0 SRM)
5 lbs Pale Malt (2 Row) US (2.0 SRM)
1 lbs Caramunich Malt (56.0 SRM)
1 lbs Melanoiden Malt (20.0 SRM)
4.0 oz Black (Patent) Malt (500.0 SRM)
4.0 oz Carafa II (412.0 SRM)

1.00 oz Perle [8.00 %] - Boil 60.0 min - 25.3 IBUs

1.0 pkg Munich Lager (Wyeast Labs #2308)

Beer Profile

Est Original Gravity: 1.081 SG
Est Final Gravity: 1.020 SG
Estimated Alcohol by Vol: 8.2 %
Bitterness: 25.3 IBUs Calories: 151.6 kcal/12oz
Est Color: 28.9 SRM

Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge

Total Grain Weight: 17 lbs 8.0 oz
Sparge Water: 4.40 gal
Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F
Tun Temperature: 72.0 F

Mash Steps

Mash in at 1.25 - 1.5 qt/lb at temp for 154.0 F mash
Sparge Step: Batch sparge with 4.4gal of 168.0 F water

Reply With Quote
Old 05-29-2012, 06:27 AM   #2
Nov 2011
Tempe, Arizona
Posts: 25

just my two cents. cuts the melanoiden malt completely, use pilsner as the base instead of munich (12# pilsner), still use munich (3#). Maybe cut the caramunich to 3/4#.

Let the pilsner malt shine! Mash high, I like 154, maybe try to push 156 if you can. If you can step mash I would do 145 for 30 min and 156 for 60 min.

Like I said, just my two cents. Either way you will be brewing a tasty beverage!

Reply With Quote
Old 05-29-2012, 09:37 PM   #3
chuckstout's Avatar
Feb 2012
, Wa
Posts: 896
Liked 219 Times on 146 Posts

Yeah i would also suggest to keep it a little more simple!

10lbs munich
8lbs 2 Row highly modified
.8oz black malt

90 minute mash, or step mash

90-120 minute boil

Reply With Quote
Old 05-29-2012, 10:25 PM   #4
Oct 2011
Florence, Alabama
Posts: 1,653
Liked 118 Times on 100 Posts

I wouldn't use LESS Munich than you have, in fact, if I am making a darker bock like you seem to be going for I use as much Munich as I can stuff in there. Maybe 16# of Munich and ditch the caramunch and melanoidin.
"Why did you.... what was the point of... how drunk were you when you decided this was a good idea?" - DMartin

Reply With Quote
Old 05-30-2012, 05:27 AM   #5
Nov 2011
Tempe, Arizona
Posts: 25

I have never relied on munich as the majority base malt.... maybe I shall in a brew to come now...

Reply With Quote
Old 05-30-2012, 12:35 PM   #6
Feb 2012
Golden, CO
Posts: 18

I would use the Carafa II special which is the dehusked version. I think this will add enough color that you can get rid of the black malt. The rest looks great. I would echo the notion of having a two temp. high/low mash.

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Looking for a doppelbock recipe TacoGuthrie Recipes/Ingredients 12 04-24-2013 11:47 AM
Doppelbock Recipe Help... prkspilot Recipes/Ingredients 0 12-28-2011 05:56 PM
First DIY Home Brew Recipe - Thoughts? Smooshed_Snoot_Brew Recipes/Ingredients 2 03-11-2011 02:44 PM
Looking for a doppelbock extract recipe IBENAK Recipes/Ingredients 5 07-11-2010 04:36 PM
BYO Doppelbock recipe Kaiser Recipes/Ingredients 52 04-05-2007 02:31 AM

Forum Jump