Blonde Doppelbock - recipe feedback

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cactusgarrett

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Going for a blonde doppelbock next and I was hoping to solicit the advice of the masses, since I didn't see much info on it by way of the forums here. For fear of splitting hairs regarding "helles bock vs light doppelbock", does anyone have experience brewing up a blonde doppel?

What I've got so far seems pretty simplistic, so I'm not sure how close it is to a proper blonde doppelbock:

40% German Pils Malt
40% German Vienna Malt
20% German Munich Malt (light, 6L)
  • OG: 1.076-1.080
  • 90 min boil
  • Hochkurtz mash schedule with decoction for the beta->alpha (104°F, 144°F, 160°F)
  • Dough-in around 1.1 qt/lb, infusion to hit beta (resulting in ~2.0 qt/lb)
  • Munich (boiled) water profile, mash pH ~5.4
  • WLP 833 (German Bock, big starter)

IBU: 30
  • Magnum 60min, for 25 IBU
  • Hallertau at 20min (5 IBU) and 0min
 
I like it!
With the high gravity causing an increase in residual sugar, I think you've made a good choice to keep out caramalts.
I did a Maibock last spring with 60/20/20 Pils/Munich I/Vienna and it was quite nice. I Only went to 1.067 OG, but going for a Doppel like you are should be awesome.

It should get a nice, long lager though, unless you're a fast lager guy. So realistically you'll be drinking it in May+.

For that reason I held off on my Doppel Rauchbock until fall for drinking in winter, so I can give it a good 12 week lager.
 
the high gravity causing an increase in residual sugar
Yeah, when i plugged this into BeerSmith, it first kicked out (with typical 833 attenuation) that the FG would be around 1.025. I thought that would be WAY too high, at least per my experience, when employing a proper, big lager starter. Still, it's enough to give me pause and be concerned about it.

Nope, i'm a more traditional "7 days per 8 grav points" lager guy. So it would get a good long chill.
 
Here's my stab at a Spring Helles Bock. I loved SN's Glissade when they had it back in 2010 and have been itching to make one since.

HOME BREW RECIPE:
Title: Spring bock
Author: The Cooper Brew Co

Brew Method: BIAB
Style Name: Maibock/Helles Bock
Boil Time: 60 min
Batch Size: 6 gallons (ending kettle volume)
Boil Size: 7 gallons
Boil Gravity: 1.054
Efficiency: 74% (ending kettle)


STATS:
Original Gravity: 1.063
Final Gravity: 1.010
ABV (standard): 6.99%
IBU (tinseth): 30.9
SRM (morey): 7.14
Mash pH: 5.33

FERMENTABLES:
10 lb - American - Pilsner (70.2%)
4 lb - Canadian - Munich Light (28.1%)
0.25 lb - German - Acidulated Malt (1.8%)

HOPS:
1 oz - Perle, Type: Pellet, AA: 8.9, Use: Boil for 60 min, IBU: 27.14
1 oz - Domestic Hallertau, Type: Pellet, AA: 3.4, Use: Boil for 10 min, IBU: 3.76

MASH GUIDELINES:
1) Infusion, Temp: 152 F, Time: 60 min, Amount: 8.8 gal, Full volume
2) Temperature, Temp: 168 F, Time: 60 min, Mashout

OTHER INGREDIENTS:
4.5 g - Calcium Chloride, Time: 60 min, Type: Water Agt, Use: Mash
4.5 g - Gypsum, Time: 60 min, Type: Water Agt, Use: Mash

YEAST:
Fermentis / Safale - Saflager - German Lager Yeast W-34/70
Starter: No
Form: Dry
Attenuation (avg): 83%
Flocculation: High
Optimum Temp: 48 - 72 F
Fermentation Temp: 55 F
Pitch Rate: 0.35 (M cells / ml / deg P)

TARGET WATER PROFILE:
Profile Name: Balanced Profile
Ca2: 80
Mg2: 5
Na: 25
Cl: 75
SO4: 80
HCO3: 100
Water Notes:


This recipe has been published online at:
https://www.brewersfriend.com/homebrew/recipe/view/789435/spring-bock
 
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