I brewed a doppelbock earlier this year that was very close to Kai’s recipe on his site. Early on it was a tasty doppelbock similar to Salvator but after about 6-7 months it’s developed some nice peach and plum flavors that I love but everybody else who has tried it seems to dislike.
I didn’t use Kai’s recipe exactly, but I’m using his fermentation profile to try and encourage those dark fruits to come out and play. It’s about to go into Stage 3: Warm Conditioning after about 3 months of lagering.
Kai’s recipe is a good one. I did a similar one, doing a Huchkurz decoction. It has developed the dark fruit flavors. Not a bad drinker in the Nov. weather.
I think a lot of it has to do with fermentation schedule, but also the yeast strain can be a factor. I’m using WLP830 German Lager Yeast which is a very clean performer. I’ve tried 833 with some success as well. I really like the dark fruit flavors in this beer.
I think the best dopplebocks use a blend of dark and regular munch with 10-15% pils for enzyme action. You can add a touch if caramunich if you want, but you don’t really need any. I like a little carafa II to slightly darken mine up.
I don’t brew a dopplebock commercially right now and wouldn’t use that name any way but I used to homebrew a beer called “dominator dopplebock” years ago name after the best dog I ever owned; Domino. So that’s the story.
I brew a dopplebock that I call Generator - named after the 5 (1480MW gross capacity) I operated at the Stanton Energy Center for 15 years. Decoction mashing - no dry hops (call me old fashioned). ???
Back to topic after I derailed it ( ) - yeah, I think you have too much crystal malt in there and you really don’t need any. That said, your OG/ABV is right int he range I like for this style. I can’t stand “sweet” doppelbocks, and some of the ones I have tasted come off almost more like English barley wines and don’t taste anything like a traditional doppelbock. I find most American versions try to go to the extreme end of the high end of the style and I think most doppelbocks too far over 1.080 just aren’t very tasty. And the worst one’s are the ones that are not only 10+ percent ABV but also taste like they used 10+% caramunich as well. Talk about a challenge to get through a liter of that!
I guess, in the end, I want to actually be able to drink a liter of doppelbock and not notice the ABV till I go to stand up.
Traditional German Dopplebock like Celebrator is my favorite. Smooth, malty, a very slight bit of chocolate and some dark fruit flavor yet drinkable and tasty is my target. I was unable to brew this recipe last weekend but I’ll plan to brew it in a couple weeks during the Thanksgiving holiday.
Keith, I want to try this recipe without the crystal malt, but I’ll keep the aromatic and melanoidin. I also think I’ll cut back on the Vienna a bit and increase the Dark Munich. I think the crystal malt hinders the drinkability of this beer, plus lends a perception of toffee and caramel that’s just not wanted in this style.
) - yeah, I think you have too much crystal malt in there and you really don’t need any. That said, your OG/ABV is right int he range I like for this style. I can’t stand “sweet” doppelbocks, and some of the ones I have tasted come off almost more like English barley wines and don’t taste anything like a traditional doppelbock. I find most American versions try to go to the extreme end of the high end of the style and I think most doppelbocks too far over 1.080 just aren’t very tasty. And the worst one’s are the ones that are not only 10+ percent ABV but also taste like they used 10+% caramunich as well. Talk about a challenge to get through a liter of that!