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.
Style:
Doppelbock
Type:
25 liters. All grain, batch sparge
Colour:
45 EBC (Brown)
Bitterness:
26 IBU
Malts:
6000g Münchener malt
1500g Vienna malt
350g Carapils
350g Caravienna
350g Dark crystal malt
100g Chocolate malt
Mash:
69C, 60 min
76C, 10 min (mashout)
76% efficiency
Hops:
70g Spalter Select pellets, 4.5%, 60 min
30g Spalter Select pellets, 4.5%, 10 min
Yeast:
Wyeast 2206 Bavarian Lager, on Brew #55's yeast cake
Boil:
90 min
Fermentation:
In the fridge at 9.0 to 10.5 C.
OG: 1.078 FG: 1.021 abv: 7.5%
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3 comments:
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?
Gotta use that yeast! Cheers!
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.
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