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09A1. Dopplebock

287 calories 33 carbs
Beer Stats
Method: All Grain
Style: Doppelbock
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6.1 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 287 calories (Per 12oz)
Carbs: 33 g (Per 12oz)
Created Wednesday August 23rd 2017
1.085
1.027
7.57%
24.26
17.89
5.6
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
9 lb German - Munich Dark9 lb Munich Dark 37 15.5 54.1%
2 oz Belgian - Chocolate2 oz Chocolate - (late addition) 30 340 0.8%
7 lb German - Pilsner7 lb Pilsner 38 1.6 42.1%
0.50 lb German - Melanoidin0.5 lb Melanoidin 37 25 3%
16.63 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1.50 oz Hallertau Hersbrucker1.5 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 19.31 75%
0.50 oz Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops Pellet 4 Boil 30 min 4.95 25%
 
Mash Guidelines
Amount Description Type Temp Time
9.35 gal Strike Water (Dark Munich, Pilsner, Melanodin) Temperature 137 °F --
gal Protein Rest Infusion 131 °F 25 min
gal Alpha-Amylase Rest Temperature 145 °F 45 min
gal Beta-Amylase Rest Sparge 158 °F 50 min
qt Mash-Out Temperature 170 °F 20 min
1.16 gal Batch Sparge Sparge 170 °F 15 min
Starting Mash Thickness: 2.25 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
13.75 g Chalk Water Agt Mash 1 hr.
2.75 g Epsom Salt Water Agt Mash 1 hr.
15.46 ml Phosphoric acid Water Agt Mash 1 hr.
1.87 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
White Labs - German Bock Lager Yeast WLP833
Amount:
1 Each
Attenuation (custom):
73%
Flocculation:
Medium
Optimum Temp:
48 - 55 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 852 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 2 16 320
Rice Hulls:
Add 1lb for every 5lbs of malt to help with heat distribution.

Pilsner malt:
Protein rest (122-131F 15 min).

Chocolate malt:
Add after mash-out, during vorlauf.
Mash Chemistry and Brewing Water Calculator
 
Notes

Overall Impression:
A strong, rich, and very malty German lager that can have both pale and dark variants. The darker versions have more richly-developed, deeper malt flavors, while the paler versions have slightly more hops and dryness.

Aroma:
Very strong maltiness. Darker versions will have significant Maillard products and often some toasty aromas. A light caramel aroma is acceptable. Lighter versions will have a strong malt presence with some Maillard products and toasty notes. Virtually no hop aroma, although a light noble hop aroma is acceptable in pale versions. A moderately low malt-derived dark fruit character may be present (but is optional) in dark versions. A very slight chocolate-like aroma may be present in darker versions, but no roasted or burned aromatics should ever be present. Moderate alcohol aroma may be present.

Appearance:
Deep gold to dark brown in color. Darker versions often have ruby highlights. Lagering should provide good clarity. Large, creamy, persistent head (color varies with base style: white for pale versions, off-white for dark varieties). Stronger versions might have impaired head retention, and can display noticeable legs.

Flavor:
Very rich and malty. Darker versions will have significant Maillard products and often some toasty flavors. Lighter versions will have a strong malt flavor with some Maillard products and toasty notes. A very slight chocolate flavor is optional in darker versions, but should never be perceived as roasty or burnt. Clean lager character. A moderately low malt-derived dark fruit character is optional in darker versions. Invariably there will be an impression of alcoholic strength, but this should be smooth and warming rather than harsh or burning. Little to no hop flavor (more is acceptable in pale versions). Hop bitterness varies from moderate to moderately low but always allows malt to dominate the flavor. Most versions are malty-sweet, but should have an impression of attenuation. The sweetness comes from low hopping, not from incomplete fermentation. Paler versions generally have a drier finish.

Mouthfeel:
Medium-full to full body. Moderate to moderately-low carbonation. Very smooth without harshness, astringency. A light alcohol warmth may be noted, but it should never burn.

Comments:
Most versions are dark colored and may display the caramelizing and Maillard products of decoction mashing, but excellent pale versions also exist. The pale versions will not have the same richness and darker malt flavors of the dark versions, and may be a bit drier, hoppier and bitterer. While most traditional examples are in the lower end of the ranges cited, the style can be considered to have no upper limit for gravity, alcohol and bitterness (thus providing a home for very strong lagers).

History:
A Bavarian specialty first brewed in Munich by the monks of St. Francis of Paula. Historical versions were less well-attenuated than modern interpretations, with consequently higher sweetness and lower alcohol levels (and hence was considered “liquid bread” by the monks). The term “doppel (double) bock” was coined by Munich consumers. Many commercial doppelbocks have names ending in “-ator,” either as a tribute to the prototypical Salvator or to take advantage of the beer’s popularity. Traditionally dark brown in color; paler examples are a more recent development.

Characteristic Ingredients:
Pils and/or Vienna malt for pale versions (with some Munich), Munich and Vienna malts for darker ones and occasionally a tiny bit of darker color malts (such as Carafa). Saazer-type hops. Clean lager yeast. Decoction mashing is traditional.

Style Comparison:
A stronger, richer, more full-bodied version of either a Dunkles Bock or a Helles Bock. Pale versions will show higher attenuation and less dark fruity character than the darker versions.

Entry Instructions:
The entrant will specify whether the entry is a pale or a dark variant.

Vital Statistics:
OG: 1.072 – 1.112
FG: 1.016 – 1.024
ABV: 7.0 – 10.0%
IBUs: 16 – 26
SRM: 6 – 25

Commercial Examples:
Dark Versions –Andechser Doppelbock Dunkel, Ayinger Celebrator, Paulaner Salvator, Spaten Optimator, Tröegs Troegenator, Weihenstephaner Korbinian,; Pale Versions – Eggenberg Urbock 23º, EKU 28, Plank Bavarian Heller Doppelbock

Tags:
high-strength, amber-color, pale-color, bottom-fermented, lagered, central-Europe, traditional-style, bock-family, malty

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  • Last Updated: 2019-10-29 18:46 UTC
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