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Doppelbock recipe, first lager

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brucepepper

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I'm brewing my first lager tonight and I just want to run the recipe and techniques by the experts.

8lbs Pilsner
4lbs Munich
2lbs Vienna
12oz. Crystal 40

1.75oz Hallertau 60min.

Saflager w-34 70 (dry yeast)


I'm not sure about the mash temperature but I'm thinking I'll try 152F. I'll collect 6 gallons and do a 90 minute boil leaving me with approximately 4.5 gallons. Pitch the yeast at 70ish and put in my fridge that is set to 50-52F. Primary for 2 weeks and then secondary for 4-6 weeks gradually bringing it down to 40F.

Please let me know if there are any ways that I can improve this. Thanks in advance.
 

Nyxator

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I know there's a bit a controversy about bocks and doppelbocks, but I prefer the majority of my grist to be from Munich and Vienna malts. They are capable of converting their own sugars, so I say up the Munich.

Other than that it looks pretty good. I think a nice middle of the road mash temp is probably a good idea, and it seems that's what you want to do. I would definitely take hydrometer readings to determine when to move it to secondary.
 
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brucepepper

brucepepper

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Do I wait until fermentation has reached final gravity before transfering to the secondary? Also, I'm planning on doing a diacetyl rest before transfering to the secondary.
 

Shay

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Do I wait until fermentation has reached final gravity before transfering to the secondary? Also, I'm planning on doing a diacetyl rest before transfering to the secondary.
I would imagine it depends on the yeast being used on whether a diactyl rest is needed. I would also adding some Melanoidin malt if you are not doing a decoction mash.
 
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