Thursday, December 20, 2007

Brew #56: Doppelbock

I kegged the German Pilsener today, and since I had a fresh and healthy yeast cake in the fermenter this was a perfect opportunity for brewing a strong doppelbock for the spring. The recipe should hopefully result in a rich and malty bock. I mashed quite high, so there should be lots of complex non-fermentable sugars. Interestingly the mash efficiency seems to have increased. I'll leave this in the fermenter for about three weeks.

The batch was brewed 2007-12-20.

25 liters. All grain, batch sparge
45 EBC (Brown)
26 IBU
6000g Münchener malt
1500g Vienna malt
350g Carapils
350g Caravienna
350g Dark crystal malt
100g Chocolate malt
69C, 60 min
76C, 10 min (mashout)
76% efficiency
70g Spalter Select pellets, 4.5%, 60 min
30g Spalter Select pellets, 4.5%, 10 min
Wyeast 2206 Bavarian Lager, on Brew #55's yeast cake
90 min
In the fridge at 9.0 to 10.5 C.

OG: 1.078 FG: 1.021 abv: 7.5%


Travis said...

Very nice! I just had a few glasses of the doppelbock I brewed this summer the other night...what a great style.

Did you decoc? I did a double on mine, it's not actually as bad as people make it sound. It also gives a very nice roasty flavor. How long are you going to lager this?

Adam said...

Gotta use that yeast! Cheers!

grove said...

Yeah, doppelbocks are really nice. I used a single step infusion, so no decoction. I'm not entirely convinced that they're actually worth it. Instead I used quite a bit of specialty malts.

I'll lager it until it runs out. ;)

At a minimum it'll need at least a month of cold lagering.