Post Number: 100
|Posted on Friday, July 08, 2005 - 02:25 am: ||
Once in a while you hit a homerun. At least after 8 years of homebrewing, you learn a few things. Here's my recipe for a Doppelbock I brewed that just knocked my socks off, I wouldn't change a thing, and I always manage to find something to improve on about every beer I make. Here's my recipe I used for 5 gallons:
8 lbs Durst Light Munich Malt
3 lbs Durst Pilsen Malt
2 lbs Durst Dark Munich Malt
1 lbs Weyermann CaraMunich II Malt 55L
0,25 lbs Weyermann CaraAroma Malt (add @ mash-out)
1 oz Saaz Whole Hops (First-Wort) 2,6% AA
1 oz Spalter Select Whole Hops (90 min) 3,6% AA
1 oz Saaz Whole Hops (30 min) 2,6% AA
0,75 oz Saaz Whole Hops (15 min) 2,6% AA
34/70 German Lager Yeast (from Brewing Science)
Double Decoction Mash - mash in at 127F, decoction heated to 148/162F for 20 min each, boiled for 20 min. Rest at 150F for 20 min, pulled 2nd decoction and heated to 162F for 20 min, then boiled for 20 min. Rest at 160F for 20 min, direct heat to mash-out before sparging.
FG: 1,024, but I believe is now lower than my last reading about 5 months ago!
Water: 6 gallons distilled, 4 gallons spring (very soft water profile)
Treatment: 5.2 added during mash-in
Boiled decoctions for 20 min each, full wort boil for 2 hours.
I brewed this batch in November, so it's had plenty of aging. The flavor is terrific, munich-malt dominated with just a touch of soft hop flavor underneath, similar to Celebrator. It isn't one-dimensional like a lot of Doppelbocks, the hop flavor is very subtle and soft, and no hint of alcohol flavor!
I also pitched a 1/2 gallon jug of yeast starter, fermented at 48F with a 1-day diacetyl rest, and lagered FOREVER at 34F.
I usually don't boast about my beer, but like I said, this one would be very hard for me to improve upon.
Post Number: 3374
|Posted on Friday, July 08, 2005 - 02:37 am: ||
Congrats, Shane! I really appreciate you posting a killer doppelbock recipe. This one's being filed for brewing this fall.
34/70 yeast: is this one of the dried lager yeast strains now available in Canada?
Post Number: 770
|Posted on Friday, July 08, 2005 - 04:54 am: ||
Your recipe is making me thirsty! I've always had good results brewing with Durst. Maybe it's time to "track" some more down?
"From man's sweat and God's love, beer came into the world." ~ Saint Arnold of Metz (580-640) - Patron Saint of Brewers
Post Number: 191
|Posted on Friday, July 08, 2005 - 03:13 pm: ||
Wow, good call! I've been thinking about brewing up a doppel this fall, and stuffing it down in my crawlspace and forgetting about it for the winter.
Post Number: 276
|Posted on Friday, July 08, 2005 - 06:22 pm: ||
Isn't the 55L Weyermann Caramunich the III and not the II? Anyone have the potential SG's for that grain bill for those particular maltsters? Is that Brewing Science German lager yeast unique to Brewing Science? Origins?
Post Number: 3381
|Posted on Friday, July 08, 2005 - 07:46 pm: ||
I had the same question about the yeast, Guy, so I googled it:
I think 34/70 is the same thing as WY2206.
I agree with you on the Caramunich II vs. III. Which one did you use, Shane?
Post Number: 4833
|Posted on Friday, July 08, 2005 - 08:00 pm: ||
Just to confuse things a bit, I thought 34/70 was Weihenstephan. If that's true, WY2124 says that it's origin is Weihenstephan.
LIfe begins at 60...1.060, that is.
Post Number: 3382
|Posted on Friday, July 08, 2005 - 08:19 pm: ||
Yep, Denny's right and I am wrong - I always have a hard time remembering that Bohemian yeast is actually Bavarian yeast.
Post Number: 208
|Posted on Saturday, July 09, 2005 - 12:07 am: ||
Shane -- Thank You.
Doppelbeck is probably one of the more difficult styles that I have attempted. So I am leaping ahead to your recipe to improve my brewing of this style. Hopefully you have saved me several year's work!
I too have added this recipe to my "too do" recipe file.
I will probably brew it in September.
Love This Hobby!
Post Number: 101
|Posted on Saturday, July 09, 2005 - 04:21 am: ||
Thanks to all for the compliments. To answer a couple questions, I believe the CaraMunich Malt was CaraMunich II, but whatever it was, the Lovibond was 55.
The yeast was purchased through Brewing Science (www.brewingscience.com), as I bought 3 different yeast cultures on individual plates. They call it 34/70 German Lager, it's very clean and lets all the goodies shine through.
Post Number: 278
|Posted on Monday, July 11, 2005 - 07:23 pm: ||
Must have been Caramunich III if 55L: