Doppellbock Recipe

[SJW]

As my saying goes "You can never have too much Bock" I am planning to do a big Bock and was interested in comments on the recipe.
Also could you recomend a good Wyeast and a Dry yeast for this style. And if I use a dry yeast, Like 34/70 should I pitch 2 packets?

#41 Doppellbock

Type: All Grain
Date: 26/06/2007
Batch Size: 28.00 L
Brewer: Stephen Wright
Boil Size: 41.67 L Asst Brewer:
Boil Time: 120 min Equipment: Big teds keg
Taste Rating(out of 50): Brewhouse Efficiency: 75.0
Taste Notes:

Ingredients

Amount Item Type % or IBU
4000.00 gm Munich II (Weyermann) (16.7 EBC) Grain 29.9 %
1000.00 gm Pilsner, Malt Craft Export (Joe White) (3.2 EBC) Grain 29.9 %
4000.00 gm Vienna Malt (Weyermann) (5.9 EBC) Grain 29.9 %
1000.00 gm Caramunich II (Weyermann) (124.1 EBC) Grain 10.0 %
40.00 gm Carafa I (Weyermann) (630.4 EBC) Grain 0.5 %
60.00 gm Hallertauer Mittelfrueh [4.00%] (120 min) Hops 20.3 IBU
30.00 gm Hallertauer Mittelfrueh [4.00%] (10 min) Hops 3.4 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc




Beer Profile

Est Original Gravity: 1.084 SG
Measured Original Gravity: 0.000 SG
Est Final Gravity: 1.022 SG Measured Final Gravity: 0.000 SG
Estimated Alcohol by Vol: 8.1 % Actual Alcohol by Vol: 0.0 %
Bitterness: 23.7 IBU Calories: 0 cal/l
Est Color: 33.8 EBC Color: Color


Mash Profile

Mash Name: Single Infusion, Medium Body, No Mash Out Total Grain Weight: 10050.00 gm
Sparge Water: 26.73 L Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C TunTemperature: 22.2 C
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Name Description Step Temp Step Time
Mash In Add 25.00 L of water at 74.8 C 67.8 C 60 min

 

[Steve Lacey]

Sorry, I can't find teh thread, but Ross recently posted on exactly the same topic and I made some comments he found helpful. FWIW, I prefer decoctions and a long boil (you have the latter) to using the darker malt for colour. Your recipe looks like it will make a good DB. I'd also suggest upping the proportion of Munich to the paler base malts. But it is only a suggestion, not a necessity I shouldn't think.

 

[neonmeate]

looks good to me! recipe is the easy bit for bocks, the hard bit is nailing a good solid fermentation without letting it get above 11 or 12C. and finding space in a fridge for 6 months. although you can always bottle-lager if you're confident you've got to your FG.

 

[Ross]

The thread Steve mentions is here - Would have been a good place to post your question.
Even though I haven't used in a dopplebock yet (hopefully brewing next week) the dried yeast of choice for me would be S-189 (CraftBrewer Swiss lager, if not available locally). This yeast is making some sensational beers from the feedback I've been getting...


Cheers Ross

 

[Dr Gonzo]

I found The Wyeast Octoberfest Blend did really well in my last one.

"2633 Octoberfest Lager Blend. A blend of lager strains designed to produce a rich, malty, complex and full bodied Octoberfest style beer. Attenuates well while still leaving plenty of malt character and mouth feel. Low in sulfur production. Flocculation - medium-low; apparent attenuation: 73-77%. (48-58 F, 9-14 C)"

With such big malt and low IBU you want good attenuation.
otherwise it'll be sickly sweet.
You'll need a big starter and heaps of aeration.

I'd do the same as Steve and ditch the Cara's, halve the pils & viena, and up the munich with a decoction mash.

 

[Steve Lacey]

Thanks Ross. Was hoping you'd chip in. It is strange that when I put "Ross" and Doppelbock" in as search terms I got a whole bunch of hits, but not that one. I don't know if it is me or the site's search engine, but I don't have much luck using it, I have to confess.

 

[Darren]

looks good to me! recipe is the easy bit for bocks, the hard bit is nailing a good solid fermentation without letting it get above 11 or 12C. and finding space in a fridge for 6 months.

Neonmeate is on the money there. Good healthy yeast is essential for this style and time. Its a long wait to find you have a fruity dopplebock.

I would make a smaller beer with a fresh smack pack or tube and pitch the DB onto the cake. Make sure you are at around 8 degree C before putting it on the yeast.

cheers

Darren

 

[Stuster]

Thanks Ross. Was hoping you'd chip in. It is strange that when I put "Ross" and Doppelbock" in as search terms I got a whole bunch of hits, but not that one. I don't know if it is me or the site's search engine, but I don't have much luck using it, I have to confess.

I just tried that and got two hits, the second of which was it. :blink:

 

[blackbock]

I would make a smaller beer with a fresh smack pack or tube and pitch the DB onto the cake. Make sure you are at around 8 degree C before putting it on the yeast.

cheers

Darren

If you have a suitable yeast cake ready this is the go. And Ross's Swiss Lager Yeast is a top yeast. I think it would work well with a DB, although perhaps not as good as an authentic liquid yeast. As Darren said, keep the temperature as low as you can - the big yeast cake will try to kick off really fast.

 

[SJW]

Thanks fellas. I will get some S-189 and a Wyeast Oktoberfest but what ever I decide to use I will be doing a Vienna style Lager before the Bock so I will pitch the Bock onto the yeast cake from that.

Steve

 

[DarkFaerytale]

sorry to hijack the thread.

i'v got some left over cake from my oktoberfest (wyeast 2206) in a 2L plastic bottle that i'm wanting to pitch into a dopplebock. how long will the cake last in the bottle? and should i pitch the whole bottle or only the liquid on top of the cake?

-Phill

 

[therook]

sorry to hijack the thread.

i'v got some left over cake from my oktoberfest (wyeast 2206) in a 2L plastic bottle that i'm wanting to pitch into a dopplebock. how long will the cake last in the bottle? and should i pitch the whole bottle or only the liquid on top of the cake?

-Phill

DF,

have a look at this link by Chiller..

yeast farming

Rook

 

[DarkFaerytale]

cheers Rook

 

[SJW]

Would there be any danger in adding say 1kg of cane sugar to the boil just for kicks?