Doppelbock

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Abrayton

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B7EFE843-BF7B-414E-B1B9-EC6BA1137C4E.png I’m looking for some feedback on this doppelbock recipe. If I’m planning a decoction should I drop the Melanoidin? I’m using 2206 because I’ll have fresh slurry from a Munich Dunkel. Thanks for any feedback!
 

Vale71

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Yes, definitely drop the Melanoidin if you plan on doing a (hopefully at least double) decoction. I would also go all Munich II and add some continental aroma hops.
 
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Abrayton

Abrayton

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Yes, definitely drop the Melanoidin if you plan on doing a (hopefully at least double) decoction. I would also go all Munich II and add some continental aroma hops.
Ok the Melanoidin and light Munich are gone.
 
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Abrayton

Abrayton

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Final recipe

17lb dark Munich
.5lb Caramunich II
.25lb Carafa special II
Sticking with magnum since I’m only doing a 60 minute addition
2206 slurry
Double decoction - 144°, 155° (15 minute rest and 30 minute boil), 169°
90 minute boil
 

cactusgarrett

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Yeah, even if you were to keep the melanoidin, 8oz is quite a bit, even for a dopplebock. Decoct, and make sure it's thick and boiled for at least 30min - could go even longer.
 

tennesseean_87

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I just made a Baltic Porter on a Munich Dunkel cake, but I was thinking about doppelbock. Good luck!
 

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