Believe it or not, I’ve never brewed a doppelbock. My window of opportunity for brewing lagers is so short that I just haven’t gotten around to it. So, I’m looking for a great doppelbock recipe. I’d prefer one that doesn’t need decoction, although I might be able to talk myself into if I have the time. Step mash is OK. So, anybody got anything for me? (BTW, I already checked the recipe wiki).
made a very simple dopplebock that i liked
for 5 gallons it would be
12.5 munich
6.25 lb vienna
43 grams hallertauer full 60 minutes
wyeast 2308 or similar
at 70% efficiency i get og 1.094, fg 1.023 and ibu 21.4
i meant to brew it again this winter to have in time for easter sunday. i have my 10 year recert boards that are taking too much of my time.
Kao has a good one on his page. You tasted that one in Minneapolis. 
Ah, yes, it had slipped my mind.
Link? Please.
Thanks. Wasn’t sure if “Kao” was someone I’ve not heard of…
Proof once again that I can not type for a darned. Especially on the new smart phone.
I was also thinking about brewing a dopplebock because I’ll have a yeast cake of Munich Lager (2308)ready in another week from a Vienna Lager batch. I had some Spaten Optimator on tap last Sept at a German American Fest and it was delicious. If I could make something close to that I would be very happy.
yes, my phone used to auto correct my name as well. 
You can’t brew a doppelbock with batch sparging
Wanna bet?
Try this Denny. Redbeerman and I brewed this, and it went to the NHC 2nd round in 2011. It’s really good!
Dominator Dopplebock
Doppelbock
Type: All Grain
Date: 12/11/2010
Batch Size (fermenter): 11.00 gal
Brewer: bluesman/redbeerman
Boil Size: 13.25 gal
Boil Time: 90 min
Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 11.00 gal
15.5 lbs Dark Munich Malt - 10L (9.9 SRM) Grain 47.4 %
13 lbs 14.7 oz Vienna Malt (3.5 SRM) 42.5 %
1 lbs Aromatic Malt (26.0 SRM) Grain 3.1 %
1 lbs Melanoiden Malt (20.0 SRM) Grain 3.1 %
8.0 oz Carafa I (319.0 SRM) Grain 1.5 %
6.4 oz Caramunich Malt 2 (60.0 SRM) Grain 1.2 %
6.4 oz Caramunich Malt 3 (150.0 SRM) Grain 1.2 %
1.50 oz Hallertauer [3.90 %] - Boil 60.0 min 8.1 IBUs
0.50 oz Magnum [14.00 %] - Boil 60.0 min 10.7 IBUs
1.00 oz Hallertauer [4.80 %] - Boil 20.0 min 4.4 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining
German Bock Lager (White Labs #WLP833) Yeast
1.00 tsp Yeast Nutrient (boil 10 min)
Single Infusion 156F for 60min
Batch Sparge 168F 10min
The only thing I recommend changing is adding about 4oz Carafa III to the recipe.
It’s a winner! 8)
Thanks, Ron. I like the looks of that.
What OG am I shooting for, Ron?
We got 1.076 on this recipe. If you want more kick just increase the Munich/Vienna percentage.
A bit of a side note, but this kind of decoction schedule brings up a question I’ve always had:
During the long (maybe 90 minutes?) acid rest in the mash tun, phytase is slooooowly breaking down the phytin, right? Assuming your water chemistry was right pH isn’t getting anywhere near “too low?” …Is anything else going on at this time? And if I’ve done this right, how long would it take for it to be “too long?” Several hours?
I assume this is just a good temp to leave the mash at since there’s no other enzyme activity?
I made a double bock last year that took a first in a large competition. It is based on the Gordon Biersch recipe.
Tax Day Doublebock 10 gallons
15.5# 52.6% Wyerman floor malted pils (based on 78% efficiency)
12# 40.7% Wyerman Light Munich
1.5# 5.1% Caramunich I
0.25# 0.8% Carafa I
1.5 ounces black patent
pH adjusted to 5.4 with CaCl and lactic acid
This was triple decocted with rests at 103, 138 ramped to 148, then 156, then mash out at 168.
90 minute boil
FWH with 2 oz Hallertauer mittlefruh 14.7 bu’s
@60 add 1 oz hersbrucker 6.2 bu’s
@10 add 1 oz mittlefruh 2.4 bu’s
This was split into two 5 gallon fermenters, one used 800 Pils and the other 860 Helles yeast.
O.G. was 1.084, F.G. was 1.022
The cool thing about this recipe is that it is exactly the same as a traditional bock, just more malt.
Jeff, do you feel the decoction is critical? If so what was the volume decocted at each step? I could use a calculation but wanted to know your volumes for reference.
I might try this on Saturday morning for the first run on electric.
Jeff, which yeast did you like better in the Doppelbock? Or did you blend? Which one won at the competition?