Help With Doppelbock

[amrmedic]

I am planning on my first lager to be a doppelbock.

I am shooting for a single infusion at 156 with a 65% efficiency.

15 lbs Munich
2 lbs German Pils
1 lb Vienna
1.5 lbs Caramunich I

WLP833, starting a 1 gallon starter using 2 vials
1 oz Hallertauer 60 min
1 oz Tettnang at 30 min

I have mostly read about doing a decoction or multi step infusion mash for these recipes.

I just did a turbid mash about 3 weeks ago, and I swear I will never experience such pain again.

Any advice?

Thanks

 

[Suthrncomfrt1884]

Don't worry about the decoction, just boil the wort a little longer than you normally would. Boil it over direct flame and at an intense boil without stirring as much as you usually would. This will give you a little bit of caramelization to mimick the decoction.

 

[BigEd]

I am planning on my first lager to be a doppelbock.

I am shooting for a single infusion at 156 with a 65% efficiency.

15 lbs Munich
2 lbs German Pils
1 lb Vienna
1.5 lbs Caramunich I

Any advice?

Thanks

Eliminate or significantly reduce the crystal malt. Just add more Munich and Vienna instead. If you want a darker color add a touch of German Carafa malt. I would also drop the mash temp way down to 148-150F. The high gravity and the rich malts will provide body and the low mash temp will help get you a clean, dry finish. That's the combination you want with this beer.

 

[pdxal]

With that high a percentage of Munich you'll have plenty of malty, chocolatey, melanoidin taste.
I've done a 100% Munich doppelbock and it was in no need of decoction for flavor. Your 75-80% Munich will be fine. Crystal or no crystal, I'd cut down the mash temp too.
Otherwise, the recipe looks fine.

 

[wildwest450]

Do what the Germans do, if you can step mash(which anyone can).
Dough in at 145f for 30-40 minutes, then raise it to 158f for 30 to 50 minutes.


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[OLDBREW]

Here is a good read.
I believe the longer boils really help this style

http://byo.com/component/resource/article/117-Departments/286-brewing-doppelbock-tips-from-the-pros

 

[wildwest450]

Here is a good read.
I believe the longer boils really help this style

http://byo.com/component/resource/article/117-Departments/286-brewing-doppelbock-tips-from-the-pros

lulz, nothing like an article that totally contradicts itself.


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[OLDBREW]

what is the contadiction it is two different techniques one a decoction and one a single infusion

decoction mashing is a whole other flavor componet to the brew compared to a single infusion or even a multi rest mash.

 

[wildwest450]

what is the contadiction it is two different techniques one a decoction and one a single infusion

decoction mashing is a whole other flavor componet to the brew compared to a single infusion or even a multi rest mash.

I actually misread the article, carry on. I still stand by the high short mash, it produces good results without a lengthy decoction.

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[OLDBREW]

you must of misread the article. both call for long boils, and with the first decoction, the brewer is doing a 3.5 hour boil, which in turn through the reduction boil, will end up giving you carmelization and color.. the reason he speaks of forgeting about the crystal malts.

the second brewer isn't boiling quite that long, and is using a single infusion mash, so supports the need for the 10% crystals in the grist.

 

[OLDBREW]

If I were to make a great Doppelbock. I would do a triple decoction and listen to the tips from the first expert. Nice loose mash 3.5 to 1. Then nice long boil. These brews don't come into their own until at least 8 months

 

[Randar]

Commenting on the article only. I would weight Dan Carey's words about 10x just about any other brewer. If you know his resume and drink his beers, you know why I say this, at least in respect to German (Bavarian) beer styles and techniques.

And I have had Consecrator brewed by the other brewer... I wouldn't have been happy with that beer. JMO.

 

[bniesen]

bump

 

[Dr. Francois]

And I have had Consecrator brewed by the other brewer... I wouldn't have been happy with that beer. JMO.

Interesting...Consecrator is my favorite doppelbock. To each his own!

FWIW, I skip the techniques and just add some melanoidin malt. I'm probably sharing that information with the wrong group here.

 

[Randar]

Interesting...Consecrator is my favorite doppelbock. To each his own!

FWIW, I skip the techniques and just add some melanoidin malt. I'm probably sharing that information with the wrong group here.

Have you had the traditional German examples? Celebrator and Optimator are my 2 faves (and very different versions of the style)

Consecrator I simply find cloying and uninteresting in terms of depth of flavor. Way too much pit fruit and raisin for my tastes and it is BOOZY. No malty/bready/yeasty notes per se and no dark caramel notes to speak of. JMO. As you said, to each his own.

 

[smallbatch]

The first brewer calls for "dehusked chocolate malt (400° L)." I suppose he means Carafa Special II and that it's just for color adjustment, no flavor contribution.

Anyone else have thoughts on that?

 

[Randar]

The first brewer calls for "dehusked chocolate malt (400° L)." I suppose he means Carafa Special II and that it's just for color adjustment, no flavor contribution.

Anyone else have thoughts on that?

Yes, dehusked = debittered so it does not contribute obvious roasted notes. Call it Chocolate, carafa I/II/II, etc (as long as it is listed as dehusked or debittered). Just for color. Common in German brews.