Adding body and head to a dopplebock?

[Sungreen20]

I'm helping my dad with a dopplebock recipe. Last Christmas we brewed one together and were pretty pleased with it. We both agreed that it needed a bit more body for the second go around and more head retention. Is there anyway to increase body/maltiness without adding too much sweetness? Would Dextrine malt work. Here is our original recipe for a partial mash dopple bock.

Type: Partial Mash
Batch Size: 5.00 gal
Boil Size: 4.01 gal
Boil Time: 60 min
Equipment: Brew Pot (5 Gallon)
Efficiency: 63.00 %
Est Mash Efficiency: 71.4 %


Mini-Mash
Mash Ingredients Amt Name Type # %/IBU
5.00 lb Munich II (Weyermann) (8.5 SRM) Grain 1 40.0 %
0.50 lb Caramunich II (Weyermann) (63.0 SRM) Grain 2 4.0 %
0.50 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 3 4.0 %
0.01 lb Black (Patent) Malt (500.0 SRM) Grain 4 0.1 %
Mash temp of 150F

First Wort Hops Amt Name Type # %/IBU
1.00 oz Mt. Hood [5.60 %] - First Wort 90.0 min Hop 5 15.9 IBUs

Extract added to boil
0.50 lb Golden Light Dry Extract (8.0 SRM) Dry Extract 6 4.0 %
6.00 lb Munich Malt LME [Boil for 15 min](8.0 SRM) Extract 7 48.0 %
1.00 oz Hallertauer [3.20 %] - Boil 0.0 min Hop 8 0.0 IBUs

Est Post Boil Gravity: 1.076 SG
Pitched with a starter of Bohemian lager Wyeast Labs #2124
Fermented at 50F with Diacetyl rise to 65F at 3 weeks. Then lagered at 35F for 2 months.

I think our FG last year was 1.010

 

[Sungreen20]

Crickets chirping...

 

[jmcquesten]

I'm helping my dad with a dopplebock recipe. Last Christmas we brewed one together and were pretty pleased with it. We both agreed that it needed a bit more body for the second go around and more head retention. Is there anyway to increase body/maltiness without adding too much sweetness? Would Dextrine malt work. Here is our original recipe for a partial mash dopple bock.

Type: Partial Mash
Batch Size: 5.00 gal
Boil Size: 4.01 gal
Boil Time: 60 min
Equipment: Brew Pot (5 Gallon)
Efficiency: 63.00 %
Est Mash Efficiency: 71.4 %


Mini-Mash
Mash Ingredients Amt Name Type # %/IBU
5.00 lb Munich II (Weyermann) (8.5 SRM) Grain 1 40.0 %
0.50 lb Caramunich II (Weyermann) (63.0 SRM) Grain 2 4.0 %
0.50 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 3 4.0 %
0.01 lb Black (Patent) Malt (500.0 SRM) Grain 4 0.1 %
Mash temp of 150F

First Wort Hops Amt Name Type # %/IBU
1.00 oz Mt. Hood [5.60 %] - First Wort 90.0 min Hop 5 15.9 IBUs

Extract added to boil
0.50 lb Golden Light Dry Extract (8.0 SRM) Dry Extract 6 4.0 %
6.00 lb Munich Malt LME [Boil for 15 min](8.0 SRM) Extract 7 48.0 %
1.00 oz Hallertauer [3.20 %] - Boil 0.0 min Hop 8 0.0 IBUs

Est Post Boil Gravity: 1.076 SG
Pitched with a starter of Bohemian lager Wyeast Labs #2124
Fermented at 50F with Diacetyl rise to 65F at 3 weeks. Then lagered at 35F for 2 months.

I think our FG last year was 1.010

Maybe add some carafoam, carapils, or a little wheat for head retention and try mashing higher, maybe around 154-155 for more body.

 

[D-Train]

Random thoughts...

The recipe looks great but why the flameout hops?

1.010 FG is very low for a doppelbock. I think you'll want to bring it up to increase body, and then increase the OG if you want the same target ABV.

Mash higher. How stable are you able to hold the mash temps? I don't have much advice for partial mash other than mash higher. Do you know your system well enough to know how much the partial mash temp range will affect your attenuation?

Use a different yeast.

Add carafoam to your mash.

 

[didinho]

decoction mash.
it adds malty flavor, enhances melanoidins and body

 

[Brettomomyces]

I would also consider changing up the yeast and picking something that attenuates a little less, like WLP833 and yea also mash higher