Doppelbock Evil Goat of Ainpoekish (5C Doppelbock)

[osagedr]

Recipe Type

All Grain

Yeast

W-34/70

Additional Yeast or Yeast Starter

repitch from slurry

Batch Size (Gallons)

6.25

Original Gravity

1.085

Final Gravity

1.024

Boiling Time (Minutes)

90

IBU

26.0

Color

24.2

Primary Fermentation (# of Days & Temp)

10 @ 47

Secondary Fermentation (# of Days & Temp)

7 @ 65

Additional Fermentation

10 weeks @ 32

Tasting Notes

rich maltiness balanced by moderate bitterness

20 lb 4 oz Weyermann Munich
2 lb Weyermann Pilsner
1 lb Caramunich
8 oz Chocolate

2 oz Hersbrucker (3.5% AA) 90 minutes (FWH)
1 oz Tettnang (4.8% AA) 27 minutes

Hochkurz Double Decoction Mash
Maltose Rest 90 minutes @ 146
Dextrinization Rest 60 minutes @ 160
Mashout 15 minutes @ 170

Half of this batch was used to make an eisbock which was freeze distilled at 19 degrees. I ended up with 24 twelve ounce bottles of doppelbock and 18 of eisbock. The eisbock (named Otto I) is incredibly rich--reminds me of a port. Would be a fantastic dessert beer.

Typo in the thread title: should be "Ainpoeckish."

**Gold Medal, 2012 Cowtown Yeast Wranglers Homebrew Roundup (Calgary, Alberta)
**Gold Medal, 2012 Aurora Homebrewing Challenge (Edmonton, Alberta)
**Gold Medal, 2012 MALT Throwdown (Montreal, Quebec)
**Silver Medal, 2012 National Capital Homebrewing Competition (Ottawa, Ontario)
**Silver Medal (for the Eisbock), 2012 Aurora Homebrewing Challenge (Edmonton, Alberta)
**Bronze Medal, 2012 Vanbrewer Awards (Vancouver, British Columbia)
**Bronze Medal, 2012 Wert Contest (Lethbridge, Alberta)
**Bronze Medal (for the Eisbock), 2012 National Capital Homebrewing Competition (Ottawa, Ontario)
**Bronze Medal (for the Eisbock), 2012 ALES Open (Canadian Region NHC qualifier, Regina, Saskatchewan)

 

[MrSpiffy]

So, just to be clear, this is a 10-gallon batch that you split?

It sounds pretty delicious. Hopefully I'll get a chance to try some lagering after a few more batches, so I plan to bookmark this one and give it a shot.

 

[osagedr]

No, it was a 6.25 gallon batch. Both the doppelbock itself and the Eisbock it fathered turned out very nicely. IMO the keys are using the correct proportion of Munich and taking the time/effort to decoct. I can't wait to make 10g of this again this fall! In the meantime I think I'll do a Maibock soon.

 

[NuclearRich]

for a 6.5 gallon batch, I am calculating 1.099 OG... what is your efficiency?

 

[MrSpiffy]

Man... just saw this thread update... I seriously need a chest freezer.

What was your process for the freeze-distillation? Just pop the finished beer in the carboy in the freezer at 19°F and let it sit? If so, for how long?

 

[osagedr]

for a 6.5 gallon batch, I am calculating 1.099 OG... what is your efficiency?

According to my notes, 65.4%. Unusually low but I have noticed my beers with a lot of Munich have lower efficiency.

 

[osagedr]

Man... just saw this thread update... I seriously need a chest freezer.

What was your process for the freeze-distillation? Just pop the finished beer in the carboy in the freezer at 19°F and let it sit? If so, for how long?

I racked half of my batch into a 2.5 gallon keg and the other half into a sanitized plastic pail with a tight-fitting lid. Purged with CO2 to minimize exposure to air, then into the freezer. I didn't take note of how long it was in there but not more than a few days.

 

[MrSpiffy]

Thanks. Man, I can't wait to make this... sounds soooo good!

 

[Tinpanharry]

20 lb 4 oz Weyermann Munich
2 lb Weyermann Pilsner
1 lb Caramunich
8 oz Chocolate

2 oz Hersbrucker (3.5% AA) 90 minutes (FWH)
1 oz Tettnang (4.8% AA) 27 minutes

Hochkurz Double Decoction Mash
Maltose Rest 90 minutes @ 146
Dextrinization Rest 60 minutes @ 160
Mashout 15 minutes @ 170

Half of this batch was used to make an eisbock which was freeze distilled at 19 degrees. I ended up with 24 twelve ounce bottles of doppelbock and 18 of eisbock. The eisbock (named Otto I) is incredibly rich--reminds me of a port. Would be a fantastic dessert beer.

Typo in the thread title: should be "Ainpoeckish."

**Gold Medal, 2012 Cowtown Yeast Wranglers Homebrew Roundup (Calgary, Alberta)
**Gold Medal, 2012 Aurora Homebrewing Challenge (Edmonton, Alberta)
**Gold Medal, 2012 MALT Throwdown (Montreal, Quebec)
**Silver Medal, 2012 National Capital Homebrewing Competition (Ottawa, Ontario)
**Silver Medal (for the Eisbock), 2012 Aurora Homebrewing Challenge (Edmonton, Alberta)
**Bronze Medal, 2012 Vanbrewer Awards (Vancouver, British Columbia)
**Bronze Medal, 2012 Wert Contest (Lethbridge, Alberta)
**Bronze Medal (for the Eisbock), 2012 National Capital Homebrewing Competition (Ottawa, Ontario)
**Bronze Medal (for the Eisbock), 2012 ALES Open (Canadian Region NHC qualifier, Regina, Saskatchewan)

How did it turn out?

 

[user 78027]

I can't find SafLager W-34/70 at any of the LHBS's, is there an alternative that would work just as well?

 

[osagedr]

I can't find SafLager W-34/70 at any of the LHBS's, is there an alternative that would work just as well?

Lots of good alternatives. Actually this year's version was made with S-189 and has 6 golds in competitions including NHC Region 7, 2 silvers, and a Best of Show. I think you would also be okay with S-23 provided you don't try to ferment too cool (< 50) and have it stall out on you. The key is to make sure you pitch 1.5 million cells per milliliter per degree Plato (no matter what the yeast strain). Then of course you have excellent options with liquid yeast: 2308, 2206, 2124, etc. Just make sure you hit the right pitching rate!

 

[user 78027]

Primary Fermentation (# of Days & Temp): 10 @ 47
Additional Fermentation: 10 weeks @ 32
Secondary Fermentation (# of Days & Temp): 7 @ 65

I am getting close to making this beer but there are a few things I don't know, just ask my wife, lol

When I read the fermentation schedule I thought it was like

Primary(10 days@47), Secondary(7 days@65), Additional(10 weeks@32);

The order in the recipe has the last two exchanged. I just want to be sure I wasn't missing something else.

 

[osagedr]

I am getting close to making this beer but there are a few things I don't know, just ask my wife, lol

When I read the fermentation schedule I thought it was like

Primary(10 days@47), Secondary(7 days@65), Additional(10 weeks@32);

The order in the recipe has the last two exchanged. I just want to be sure I wasn't missing something else.

The way to ferment a beer like this IMO is to chill to fermentation temperature or a few degrees below, pitch massive (1.5 million cells per ml of wort per degree Plato, ensuring your yeast temp is at or below your wort temp), ferment at or near the bottom of the temperature range for whatever strain you select, watch for the krausen to start to thin/fall; then raise your temperature for a d-rest of however long it takes to hit FG. Now, if you really have pitched enough and you trust your yeast, a more traditional fermentation schedule would probably just skip the d-rest. With a doppelbock there is no real panic to get the beer off the yeast, however once you are satisfied FG has been reached then rack it to secondary or keg, chill to lagering temperatures, and forget about it for a few months.

Good luck!

 

[user 78027]

I just want to be sure, if it doesn't work I will not be able to fix it. I gave myself a weeks free play just in case something small goes wrong. This is my first lagering experience and I'm a little nervous.

So, if I hit 1.085 that is a plato of 20 to 21. and I'm making 2.5 gallons which is under 10,000 ml.

So I need 1,500,000 * 21 * 10,000 = 300 billion cells.

A typical yeast pack is 100 billion so I just need a small starter.

 

[osagedr]

I just want to be sure, if it doesn't work I will not be able to fix it. I gave myself a weeks free play just in case something small goes wrong. This is my first lagering experience and I'm a little nervous.

So, if I hit 1.085 that is a plato of 20 to 21. and I'm making 2.5 gallons which is under 10,000 ml.

So I need 1,500,000 * 21 * 10,000 = 300 billion cells.

A typical yeast pack is 100 billion so I just need a small starter.

Yes, or dry yeast. This year's version of this beer was fermented with S-189 and did exceptionally well in competition.

 

[user 78027]

We can't get S-189 anywhere I looked. All I can get is S-23. Would you recommend that or go with a liquid yeast. Also, do I rehydrate it and use 3 packs?

 

[osagedr]

We can't get S-189 anywhere I looked. All I can get is S-23. Would you recommend that or go with a liquid yeast. Also, do I rehydrate it and use 3 packs?

I would do liquid yeast, make a big starter then chill and decant rather than pitching the whole 3 litres.

If you go with S-23 then two packs rehydrated should be plenty. I wouldn't go under 50 with that yeast; it doesn't particularly like the cold!

 

[coachzbell]

Trying to fit this in a 10 gal. mash tun. About to start the first decoction. Smells great, thanks for the recipe.

 

[osagedr]

Trying to fit this in a 10 gal. mash tun. About to start the first decoction. Smells great, thanks for the recipe.

Hope everything worked well! A 10g mash tun should be enough--barely!

 

[motorneuron]

Hey osagedr--

I love doppelbocks, but I don't have true temperature control yet in my New York apartment, so I haven't made one yet. But right now I am taking a shot at making an Irish red using the California lager strain (Wyeast 2112). Do you think that the yeast cake from the Irish could be used with this recipe? You may have no idea, of course, but I'd like to give it a shot. (my other post on this is https://www.homebrewtalk.com/f163/anyone-try-doppelbock-using-california-lager-yeast-437587/ )

Thanks.

 

[osagedr]

Hey osagedr--

I love doppelbocks, but I don't have true temperature control yet in my New York apartment, so I haven't made one yet. But right now I am taking a shot at making an Irish red using the California lager strain (Wyeast 2112). Do you think that the yeast cake from the Irish could be used with this recipe? You may have no idea, of course, but I'd like to give it a shot. (my other post on this is https://www.homebrewtalk.com/f163/anyone-try-doppelbock-using-california-lager-yeast-437587/ )

Thanks.

Only one way to find out!

 

[motorneuron]

Only one way to find out!

Haha, certainly. Well, I'm going to try in the next week or two, and I'll post my results here when I'm done. It would be cool if it works and gave "intermediate" brewers like me a chance to make a lager.

Two questions: did you use light or dark Munich as the base? and which Caramunich was it?

 

[osagedr]

Haha, certainly. Well, I'm going to try in the next week or two, and I'll post my results here when I'm done. It would be cool if it works and gave "intermediate" brewers like me a chance to make a lager.

Two questions: did you use light or dark Munich as the base? and which Caramunich was it?

I don't know for sure which Caramunich it was but I presume whatever Weyermann's standard is.

The 75.79% Munich Type I and 9.47% Munich Type II back when I brewed the original batch. All of the Munich in this year's version was Type II. Either should be okay.

 

[WildTex]

Trying to fit this in a 10 gal. mash tun. About to start the first decoction. Smells great, thanks for the recipe.

Coachzbell, how did it turn out?

Anyone else have any comments/reviews on this? I'm thinking of making this one soon.

Thanks for the recipe.

 

[KurtB]

If I don't want to spend the time on a decoction mash (and having never done one I don't think I want to learn on such a big beer), any suggestions on how high I should mash? I was thinking around 154, but didn't know if I should go any higher.

 

[osagedr]

If I don't want to spend the time on a decoction mash (and having never done one I don't think I want to learn on such a big beer), any suggestions on how high I should mash? I was thinking around 154, but didn't know if I should go any higher.

Use some melanoiden malt to (almost) mimic the effects of the decoction. Maybe 2-3%.

If using a single sacchrafication rest do something like 158-60.

 

[coachzbell]

This is a great recipe. I tried it tonight after letting it lager for about 6 weeks. My plan is to continue to let it lager until December. So far, I get great malt character, warming alcohol but not unpleasant, and some subtle fruitiness...maybe cherries? I don't have the most refined palate, so take that for what it's worth. Bottom line, I am glad I brewed this and will brew it again next year. It is going to be great this winter.

 

[osagedr]

Glad it worked out for you. I've done three doppelbocks now with slight variations on this recipe.

 

[brewsmedic]

9 hours later and it's done! Really glad I no-chill but I'm looking forward to pouring one off around May 1st! This was my first decoction mash and it's a learning curve but I got pretty close with the temps. Pulled 2L off and will dilute to around 1.040 for a starter once I get it cool enough for a good SG but looking at water to 5L, boil briefly and pitch my smack pack. Going to invest in a stir plate now as well to get tons of those yeasties going.

 

[rdbrett]

Can someone briefly explain this decoction mash to me? Is it 2 hrs and 30 minutes of mashing? I thought I had an idea of what it was, but not sure after reading that. I do BIAB. I have a couple dopplebocks in the secondary now. But, this recipe looks better. Wish they didn't take so dang long. Any help is appreciated. I am almost a year in....so I'm a rookie. thx.