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Doppelbock DoppelBockalate

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TenaciousBrew

New Member
Joined
Mar 18, 2011
Messages
4
Reaction score
2
Location
Abilene
Recipe Type
All Grain
Yeast
German Bock Lager (White Labs #WLP833)
Yeast Starter
100ml
Additional Yeast or Yeast Starter
none
Batch Size (Gallons)
5
Original Gravity
1.088
Final Gravity
1.022
Boiling Time (Minutes)
240
IBU
16.2
Color
21.1
Primary Fermentation (# of Days & Temp)
21-28 @48
Secondary Fermentation (# of Days & Temp)
60-120 @41
Tasting Notes
A smooth rich chocolatey bock. Perfect with dessert
Doppel Bockolate

Type: All Grain
Date: 3/23/2011
Batch Size: 5.00 gal
Brewer: Eric Drummond
Boil Size: 13 gal
Boil Time: 240 min
Brewhouse Efficiency: 75.00

Ingredients

Amount Item Type % or IBU
8.00 lb Bolander Munich (Briess) (10.0 SRM) Grain 50.00 %
3.20 lb American 2-Row (Rahr) (1.8 SRM) Grain 20.00 %
3.20 lb Pale Ale (Weyermann) (3.0 SRM) Grain 20.00 %
1.36 lb Cara 45L (Castle) (45.0 SRM) Grain 8.50 %
0.24 lb De-Husked Carafa 1 (Weyermann) (340.0 SRM) Grain 1.51 %
1.00 oz Spalter [3.20 %] (60 min) Hops 12.8 IBU
0.75 oz Tettnang [4.50 %] (60 min) Hops 13.5 IBU
1.25 oz Cacao Nibs (Secondary 60.0 days) Misc
2-4 Whole vanilla beans (Secondary 60.0 days) Misc
13.00 gal Munich, Germany Water
1 Pkgs German Bock Lager (White Labs #WLP833) [Starter 100 ml] Yeast-Lager

Mash Profile

Mash Name: Single Infusion, Full Body Total Grain Weight: 16.00 lb
Sparge Water: 8 gal
Sparge Temperature: 168.0 F
Mash PH: 5.4 PH

Single Infusion, Full Body
45 min Mash In Add 20.00 qt of water at 170.5 F 158.0 F
10 min Mash Out Heat to 168.0 F over 2 min 168.0 F

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Notes

This is a Samuel Adams Chocolate Bock Clone I came up with. Only difference is I added a little bit of the de-husked carafa 1 malt to give it a more chocolatey color and taste with out the astringency, and I used a slightly less toasted caramel than they did to balance it out (45L instead of 60L). I know it seems like a realy long boil off (at least 4 hours of boil time to get down to 5 gallons), but that's the recomended amount of water to use
(1-1/4 qt per lb of grain for mash and 2 qt per lb for sparge).
 
Joined
Sep 4, 2011
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How did it turn out? I'm new to brewing myself. The recipe looked good, but I was thinking that with a beer this big, you might need a very high pitching rate. Assuming you didn't use a large starter, was the pitching rate an issue? The reason I ask is because I drafted an extract/adjunct recipe that is very, very similar, but I was planning to pitch a large starter (say 1 gallon) with about 340 billion yeast cells to avoid early fermentation by-products. In other words, can I get by with just a 100 mL packet of yeast?
 

KuntzBrewing

Well-Known Member
Joined
Aug 22, 2011
Messages
630
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14
Location
Kokomo
You would have an extremely watered down version, if your boil off rate is 1 gal/hr that's 4 gals boil off in the recipe compared to a 90 minute boil which would boil off 1.5 gallons,
 
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Dec 26, 2010
Messages
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Location
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yeah that is quite a long boil.. is that normal for this style? i would love to make something like this, sounds great to keep a case of bottles on hand for people to try, but dont' think i can dedicate that long to a boil..
 

krzewinskibe

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Jan 13, 2012
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Location
rising sun
I brewed a permutation of this...came out EXCELLENT.

Didn't use Borlander Munich, just a standard Munich malt. Also did a double decoction. Probably sat at protein rest too long, but still is wonderful.

Measured OG: 1.078
Measured FG: 1.022
ABV 7.4%
272 calories per 12 oz :drunk:

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Chocolate Doppelbock
Brewer:
Asst Brewer:
Style: Doppelbock
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 6.50 gal
Post Boil Volume: 4.80 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.25 gal
Estimated OG: 1.079 SG
Estimated Color: 20.1 SRM
Estimated IBU: 20.3 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 78.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
10.00 gal Malty Water Water 1 -
7.60 g Chalk (Mash 60.0 mins) Water Agent 2 -
2.30 g Baking Soda (Mash 60.0 mins) Water Agent 3 -
1.50 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 4 -
1.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 5 -
0.90 g Salt (Mash 60.0 mins) Water Agent 6 -
8 lbs Munich Malt (10.0 SRM) Grain 7 47.8 %
3 lbs 8.0 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 8 20.9 %
3 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 9 20.9 %
1 lbs 8.0 oz Caramunich Malt (56.0 SRM) Grain 10 9.0 %
4.0 oz Carafa I (337.0 SRM) Grain 11 1.5 %
1.00 oz Spalter [4.50 %] - Boil 60.0 min Hop 12 11.6 IBUs
0.75 oz Tettnang [4.50 %] - Boil 60.0 min Hop 13 8.7 IBUs
1.0 pkg German Bock Lager (White Labs #WLP833) [ Yeast 14 -
4.00 Items Vanilla Bean (Secondary 60.0 days) Spice 15 -
1.25 oz Cacao Nibs (Secondary 60.0 days) Spice 16 -


Mash Schedule: Decoction Mash, Double
Total Grain Weight: 16 lbs 12.0 oz
----------------------------
Name Description Step Temperat Step Time
Protein Rest Add 28.32 qt of water at 128.0 F 122.0 F 35 min
Saccharification Decoct 13.20 qt of mash and boil it 156.0 F 20 min
Mash Out Decoct 7.49 qt of mash and boil it 168.0 F 10 min

Sparge: Batch sparge with 2 steps (Drain mash tun, , 2.23gal) of 168.0 F water
Notes:
------


Created with BeerSmith 2 - http://www.beersmith.com

Finished.jpg
 
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