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Doppelbock • All Grain • 5 gal
traditional German triple decoction mash
January 11, 2005 pm 11:39pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 10.25 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 1.5 lbs
German 2-row Pils
German 2-row Pils
- .5 lbs
Crystal Malt 20°L
Crystal Malt 20°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- .5 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 2/16 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 2 oz
Hallertau - 3.5 AA% whole; boiled 60 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- .25 oz
Hallertau - 3.5 AA% whole; boiled 10 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
-
White Labs WLP833 German Bock Lager
White Labs WLP833 German Bock Lager
From the alps of southern Bavaria, this yeast produces a beer that is well balanced between malt and hop character. The excellent malt profile makes it well suited for Bocks, Dopplebocks, and Oktoberfest style beers. Very versatile lager yeast, it is so w
Notes
Triple decoction 20m Strike for 100F, rest 20' glucanase rest 1h slowly (10') heat 40% thick mash to 127F, rest 30'. 1h30m slowly (10') heat to 149F rest 20' 1h55m slowly (5') heat to 160F rest 20' 2h30m slowly (15') bring to boil, boil 20' 2h40m Add back, mix and temp stabilize 10' 2h50m Mash T=127F, rest 10'. Protein rest 3h20m slowly (10') heat 40% thick mash to 149F rest 20' 3h45m slowly (5') heat to 160F rest 20' 4h20m slowly (15') heat to boiling, boil 20' 4h30m Add back, mix and temp stabilize 10' 4h50m Mash T=149F, rest 20' Beta amylase 5h15m slowly (5') heat 40% thin mash to 160F rest 20' 5h50m slowly (15') heat to boiling, boil 20' 6h Add back, mix and temp stabilize 10' 6h20m Mash T=167F, rest 20' Alpha amylase Sparge at 170F for total wort volume of 9 gal. 3hr boil. raised mash efficiency to 82% to match my actual OG. Efficency is higher due to triple decoction mash and large boil.
Style (BJCP)
Category: 5 - Bock
Subcategory: C - Doppelbock
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.070 | 1.072 - 1.112 |  |
| Terminal Gravity: | 1.018 | 1.016 - 1.024 | |
| Color: | 18.3 SRM | 6 - 25 | |
| Alcohol: | 6.8% ABV | 7% - 10% | |
| Bitterness: | 29.9 IBU | 16 - 26 | |
Discussion
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