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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

 

 

Can you do

the Can Can?