Basic Doppelbock Recipe
8.0# Pilsner malt
2.5# Munich malt
1.0# Cara-pils or Dextrin malt
3.5# 40° L Crystal malt
1.0# Brown malt
0.5 oz. German Northern Brewer hops - 90 minutes
0.5 oz. Hallertauer hops - 30 minutes
0.5 oz. Hallertauer hops - at end of boil
Large starter of Wyeast 2124 yeast
Chef Sean - NCHF 2003 - Lake Francis
Time for the "ATORS."
Dominator
10 lbs. pale pilsner malt
2.5 lbs. Munich malt
1 lb. cara-pils or dextrin-type malt
1.5 lbs. carastan or pale caramel malt, 20° Lovibond
2 lbs. crystal malt, 60° Lovibond
1 lb. pale chocolate malt, 170° Lovibond
0.75 oz. Perle hops (7.3% alpha acid) for 90 min.
1 oz. Hallertauer hops (3.7% alpha acid): 0.5 oz. for 30 min.,
0.5 oz. at end of boil
Wyeast 2206 (Bavarian
Terminator ("I'll be Bock") Doppelbock
(SG 1.092 FG 1.020 9.45%)
10 lb Lager Malt
6 lb 10 oz Munich Malt
1 lb 4 oz 40L Crystal
1 lb 11 oz CaraPils
12 oz Chocolate
1 oz Tetnanger (60 minutes)
1 oz Hallertau (60 minutes)
1/2 oz Tetnanger (30 minutes)
1/2 oz Hallertau (30 minutes)
1/2 oz Tetnanger (15 minutes)
1/2 oz Hallertau (15 minutes)
Mash 90F 45 minutes
130F 45 minutes
145F 60 minutes
155F 60 minutes
168F 10 minutes
Iluminator
Malts and Grains:
19.5# Munich
2.0# 2-row
1.0# Crystal 50L
1.0# Crystal 10L
0.25# Chocolate
Hop Schedule:
2oz. Hallertauer(5.3A) 90 min.
0.75oz. Hallertauer(5.3A) 30 min.
Yeast:Wyeast Bavarian Lager
Specifics:
OG: 1.075
Monster Maltorator (15 Gallons!)
Pilsner Malt Weyermann 64.0 lbs 80%
Munich 90 Gambrinus 4.0 lbs 5.0%
Munich 100 Gambrinus 4.0 lbs 5.0%
Honey Malt Gambrinus 2.4 lbs 3.0%
Crystal 120L Briess 1.6 lbs 2.0%
Crystal 65L Weyermann 1.6 lbs 2.0%
Melanoidin Malt Weyermann 1.2 lbs 1.5%
Carafa II Weyermann 0.8 lbs 1.0%
Acidulated Malt Weyermann 0.4 lbs 0.5%
Pale DME Royal 3.0 lbs -
Hops
Magnum (Domestic) Pellet 14.8% 3.0 90
Tettnanger Tettnang Pellet 4.9% 2.0 15
Yeast
Wyeast 2206 Bavarian Lager Lager 1 Gallon Starter (Hand Stirred)
White Labs WLP833 German Bock Lager 1 Gallon Starter (Magnetically Stirred)
Mash Schedule
Step Rest Temp Rest Time Heat Water
Liquification Rest 122 F 30 minutes Infusion
Sac Rest 150 F 60 minutes Direct
Gravity: ????
1997 Maltose Falcons Mayfaire Competition
First Place
DoppelBock Beer
" Obliterator "
by David Cordrey, Torrance, CA.
For 5 gallons:
Grains:
14 lbs. German Pilsner malt.
2 lbs. Munich malt (toasted).
1/2 lb. 40 L. Crystal malt.
1/2 lb. Chocolate malt.
Hops:
1 oz. Saaz, 3.5% A.A., boiled 60 min.
1/2 oz. Saaz, boiled 40 min.
1/2 oz. Saaz, boiled 20 min.
1 oz. Hallertauer Mittelfruh,2.8% A.A., boiled 20 min.
Yeast: Wyeast #2124, 2 packets.
Mash
130 F. for 20 min.,
140 F. for 30 min.
Decoct 1 gallon and boil it, then return it to rest mash to raise to
153 F., rest 90 min.
O.G. 1.080, F.G. 1.014.
1996 Maltose Falcons Mayfaire Competition
First Place
Doppelbock
by Michael Bowe, Mar Vista, CA.
For 10 gallons:
Grains:
3 lbs. German Pilsner malt.
21 lbs. German Munich malt.
2 lbs. German 50 L.
0.5 lb. Special B.
Hops: 2.75 oz. Hallertau leaf, 4.9% A.A., boiled for 60 min.
Yeast: Wyeast #2308.
Mash:
Double decoction mash: Rest mash strike 123 F., decoction to strike 158 F. for 30 min., to strike boiling for 30 min., return to rest mash, strike 146 F. Decoction to strike 158 F. for 30 min., to strike boiling for 30 min., return to rest mash, strike 159 F. Mash out at 170 F. Total boil time 90 min.
O.G. 1.081, F.G. not stated.
Doppelbock
Malt: 8 lb Belgian Pilsner Malt
8 lb Belgian Munich Malt - 10L
.5 lb Belgian Caravienne Malt - 24L
Hops: 2 oz Tettnanger, 5.8% 60 min
1 oz Mt. Hood, 4.5% 15 min
.5 oz Tettnang, 5.8% 2 min
Yeast: Wyeast's 2308 Munich Lager
Starting Gravity: 1.080
Final Gravity: 1.016
Mash; Decoction
122 deg.. held for 30 min. Pulled approx. 1/3 thick mash, raised to 158 deg. F. held for 30 min., raised to boil and boiled for 20 minutes. Added back to mash, temp stabilized at 145 deg. Repeated twice to attempt to reach target temp. Finally reached 155 after boiling forth decoction. (Note: we later decided that we had not pulled enough mash each time to raise temp to the target range of 150- 155 deg. Plus, when boiling decoct, the main mash was just sitting. Temperature loss during this time may have had an effect.) Sparged over 1 hour to collect approx. 7 gal. Boiled for 75 minutes.
Wyeast's 2308 Munich lager yeast.
Girlietator Doppelbock
This beer has a deeply rich, complex, malty darkness and malty
sweetness, with a bit of alcohol warmth. It's a very big beer that
makes a great dessert by a warm fireside or shared with a friend.
14 lbs. Pils Malt
10 lb. Munich Malt
.5 lb. 2-Row Malt for toasting
.5 lb. Munich Malt for toasting
.25 lb. Chocolate Malt
.5 lb. German Melanoidin Malt 30L
.25 lb. Crystal Malt 120L
.25 lb. CaraMunich Malt
.25 lb. Special B Malt
.25 lb. Belgian CaraVienne Malt
2 oz. Northern Brewer hops for 60 min. (AA 9.3)
0.5 oz. Goldings hops for 60 min. (AA 5.5)???????
2 oz. Northern Brewer hops for 30 min. (AA 9.3)
1 Wyeast 2206 Bavarian Lager pitchable yeast (for fermentation)
S.G. 1.090
Primary fermentation 5 weeks at 50-55F
F.G. 1.020
Secondary fermentation 10 weeks at 50-55F
Toast the malts: lay on cookie sheet. place in preheated 350F oven
for 15 minutes. crush with a rolling pin just enough to break each kernel into 3-4 pieces. Note the that husk of the kernels stays intact so don'tbe fooled by the intact husks.
.
Mash:
122F - 30 minutes.
135F - 20 mins
148F - 45 mins
156F for 20 min.
Mash out: 160F