Spaten Optimator Doppel Bock

[Mellow52]

Anyone out there in brew-land that has an extract recipe for Spaten Optimator DoppelBock? Hands down one of my top 3 beers.

Thanks!

 

[branding-iron316]

Me too definitely dark malt extract but what hoops?

 

[branding-iron316]

Hopps sorry stupid auto correct!

 

[rockfish42]

You would need to get munich extract, something like NB's kit is probably close
http://www.northernbrewer.com/shop/doppelbock-extract-kit.html

 

[BigEd]

Me too definitely dark malt extract but what hoops?

Dark malt extract, NOT. It's composition is nothing like the grain bill for a doppelbock. See rockfish42's post re Munich malt extract. That would be where to start. Frankly, this is a beer that stretches if not exceeds the boundaries of extract brewing. A partial mash would be highly recommended here.

 

[TimTrone]

Eh, I'm not sure about that. If you do a 50/50 mix of pilsner and Munich extract, that should give you your base. Use some caramunich and maybe a touch of carafa special as your specialty grains, and I think it would be close.

 

[Mellow52]

Score! I found this. I thought it was an ale but reading the link it looks like it is a larger and one that has to larger for 6 months +. Looks like a changle that I will definitely take on in the near future. Any thoughts?

Nice description, history and explanation of Terminator Doppelbock

http://www.byo.com/stories/beer-styles/article/indices/11-beer-styles/1535-the-sustaining-doppelbock

Terminator Doppelbock

5 gallons/19 L, extract with grains; OG = 1.072; FG = 1.016; IBU = 30 SRM = 21 ABV = 7.2%

Ingredients:

7 lb. 10 oz. (3.5 kg) Weyermann Munich Amber liquid malt extract
4.4 lb. (2.0 kg) Weyermann Munich Type II malt (10 °L)
0.45 lbs. (0.2 kg) Weyermann Caramunich® Type I malt (35 °L)
8.0 AAU Hallertauer Mittelfrüh, Hersbrücker, Perle or Mt. Hood hops (60 mins) (1.8 oz./50 g of 4.5% alpha acid)
0.5 oz. (14 g) Hallertauer Mittelfrüh, Hersbrucker, Perle or Mt. Hood hops (5 mins)
Wyeast 2206 (Bavarian Lager), Wyeast 2308 (Munich Lager), White Labs WLP838 (Southern German Lager) or White Labs WLP920 (Old Bavarian Lager) yeast
1 cup corn sugar (for priming)
Step by Step:

Divide the mixed cracked specialty grains in two muslin bags and place these into about 1.8 gallons (6.9 L) of cold water. Raise the temperature of the steeping liquid over half an hour to 162 °F (72 °C). Turn off the heat and leave the bags in the liquor for another half an hour. Lift the bags out of the liquid, rinse them with several cups of cold water and discard. Stir in the malt extract, adjust the kettle volume and bring to a boil. Because the extract has already been boiled once, there is no need for the long two-hour boil of the wort from the all-grain version. Add the bittering hops after 15 minutes and the flavor hops after 55 minutes. Shut-down after a total boil time of 75 minutes. Then follow the steps outlined in the all-grain recipe.

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[Mellow52]

Ok I am getting ready for this bad boy. Can the old hands tell me if I will be able to get hold of all the ingredients mentioned above and where is the best place to start looking?

I have a fermenting chamber with temp control that takes 2 carboys and will not mind to give up one spot for 6 months +

 

[StoneHands]

The ingredients aren't all that unusual, I've ordered my recipes lately from Brewmasters Warehouse, but I imagine most of the bigger ones will have some sort of Munich extract, maybe not specifically Weyermann though. That is almost a partial mash/BIAB with the directions and the 4.4 lb of Munich malt. Try to be as accurate as you can on the temp when you steep so it'll convert OK. I would say try to keep it between 150 and 160 for 30-45 minutes. I haven't done an extract batch in a while, maybe someone else can be more specific for you.

Doppelbock is definitely one of my favorites, about to start another batch myself. Use a lot of yeast, follow one of the yeast calculators and make a good starter, and aerate well. Wait for the wort to cool to at least fermentation temps (5 degrees below is best) before you pitch your boatload of yeast. Let it finish before lagering, and then lager for as long as you can stand it.

 

[Mellow52]

StoneHands, thank you very much for the advice.