BYO Doppelbock recipe

[Baron von BeeGee]

I brewed mine on Saturday. I even got up at 5 to make sure that the brew-day doesn't interfer to much with the other family activities.

Doesn't everybody with small children get up around 5 anyways?

I also doughed in with cold water, but not the night before as I had planned since we have May/June temperatures right now. I doughed in for 2hrs while I changed diapers and exchanged propane cylinders. I don't know what the end result of it all was, although my mash was extremely well hydrated and separated really nicely when I infused to my acid rest.

You can see from my grist above that I "chickened out" and included 20% Pilsner malt to ensure good enzymatic activity. It seemed to work well as my saccharification rest was only 15m before I got a mahogany/reddish iodine reaction. I also used a combination of 6L/10L Munich malts.

Since I ultimately collected on 5g of wort I'm not doing a satellite ferment...I'll just have to see where I get. I actually could have watered it down some since I had higher than expected efficiency, but there were some political pressures from within the homestead to wrap up the brewday after 6hrs.

 

[Chairman Cheyco]

I doughed in for 2hrs while I changed diapers and exchanged propane cylinders.

I hate brewing in a dirty diaper...

 

[Baron von BeeGee]

I hate brewing in a dirty diaper...

*zing!*

 

[mjm76]

I notice you guys have modeled your recipes after celebrator and optimator....my favortie, readily available dopplebock is Paulaner Salvator, which has almost no roast flavor and a very malty profile. How would you modify the recipe to produce a similar taste?

 

[Kaiser]

my favortie, readily available dopplebock is Paulaner Salvator, which has almost no roast flavor and a very malty profile. How would you modify the recipe to produce a similar taste?

I don't know. But I have noticed that Salvator has a very destinct aroma of sweetness. I got a similar aroma from Ayinger's Dunkel. Maybe its a 100% dark Munich grist. The lack of any roast seems to support that. I'm trying this right now.

Kai

 

[Baron von BeeGee]

I notice you guys have modeled your recipes after celebrator and optimator....my favortie, readily available dopplebock is Paulaner Salvator, which has almost no roast flavor and a very malty profile. How would you modify the recipe to produce a similar taste?

I see the Kaiser has weighed in and he's not a big fan of the roastiness in Doppelbocks, either. You might check out post #33 to see his recipe which includes only 0.5% Carafa. In any case, you won't want to use that 1/2# in the recipe you posted in the other thread, only an ounce or two.

 

[Baron von BeeGee]

SG is 1.035 and dropping (it was 1.040 Wednesday). It's taking its sweet time, but that's fine other than I need the fridge space. I would guess in a week or so I can rack it, sample, and start dropping the temp.

 

[Kaiser]

SG is 1.035 and dropping (it was 1.040 Wednesday). It's taking its sweet time, but that's fine other than I need the fridge space. I would guess in a week or so I can rack it, sample, and start dropping the temp.

See, if you had made a fast ferment test, you would know how far awy fom your target you are

Kai

 

[Baron von BeeGee]

See, if you had made a fast ferment test, you would know how far awy fom your target you are

Kai

That thought has definitely crossed my mind...OTOH, I only collected 5g of beer, and while that's just a number without any real significance, I didn't want to scavenge any for the satellite fermentation. I'll lose close to 1/2g from racking as it is! Plus, the suspense keeps me on the edge of my seat...

 

[Baron von BeeGee]

It finished at 1.027...a bit higher than I was hoping, but since I don't have a reference for this recipe and I mashed high to keep the FG up it seems okay. It tastes encouraging, as well, but now for the hard part.

 

[Baron von BeeGee]

Kegged this tonight...sample seems good, but compared side-by-side with a Celebrator and falls short of the mark. The Celebrator is much more complex, and good deal maltier/sweeter. I might need to up the CaraMunich to a full 2lbs, but I'll withhold final judgement until she's carb'ed up.

 

[jeffg]

I kegged mine this past weekend as well. It finished at around 1.019. I figured with the double decoction it would be higher than normal. I am holding out to sample until this weekend, plus I need to find some Salvator to do a comparison...

 

[Baron von BeeGee]

It finished at around 1.019. I figured with the double decoction it would be higher than normal.

You can get a dry finish with decoctions, it really depends on your rest temperatures and how long you're there. I did a decocted Hefeweizen that finished around 1.010. Your FG is probably due to the high OG and perhaps the length and temperature of your steps. I didn't take another reading on mine since I racked it, and it might have dropped a few points, but must still be pretty high. I'll probably go for a lower saccharification temperature next time, especially since I'll likely be upping the crystal portion of the grist.

So you were shooting for a Salvator type DB? What was your recipe?