Check the last page…
Congrats to Kai!
His recipe is the 11th one on the list.
Kai is the one and only Imperial Brewing Geek. 
Way to go Kai!
Is that the one that was at the NHC, Kai? That was a winner.
Thanks.
Yes that was the one. The recipe changes slightly from year to year based on what I have and what I want to try. But the basics of some Pils, mostly dark Munich and some crystal and other specialty malts remain the same.
Chris contacted me about this and I let him use the recipe on my web site. The picture is not mine but I would have happily supplied one. I forgot about this article until now.
Kai
Awesome sauce… and now I’m jealous.
Kai, Awesome man! How important do you feel the double decoction is to that recipe?
way to go Kai!
I’ve tasted that beer, and it is easily one of the best doppelbocks I have had.
Prost!
How cool is that? Way to go! 8)
BTW: Can you still buy the kit to make a hovercraft out of a vacuum from the back of that magazine? I always wanted that as a kid. 
Nice work, Kai.
Congrats, Kai !!
I always wanted the surplus jeep packed in cosmolene!
Damn that’s cool. Way to go Kai!
Thanks and I’d love to be able to say that it is essential for this beer but I can’t. While I haven’t brewed this beer w/o a decoction I think that you get most, if not all, of the flavor through good fermentation. This means having enough yeast, pitching cold, fermenting below 50F (I think I’ll try 45F next time I brew this), making sure the yeast doesn’t leave too many residual sugars behind (fast ferment test is important) and allowing the beer to age. I believe that some oxidation may be needed for the latter. This is what I mean with aging at cellar temps for 3-4 months.
Kai
Good job Kai! What yeast strain did you use? I may have missed it but, I don’t see it.
Kai…We’re brewing a Dopplebock tomorrow. I think I’ll follow suit and pitch in the low to mid forties and ferment below 50F
We’re using 50/50 Munich and Vienna with a small addition of crystal malt. Although we’re are going to use a single infusion at 156F.
I was going to decoct but changed my mind. Do you think a single infusion will be adequate?
Oh…also forgot to mention we’re using WLP833 yeast slurry from an Ofest.
I was also thinking that those malts already have loads of volatile aromatic compounds from the maillard reaction (see how much easier it is to just say melanoidins guys, sticklers for technicalities around here 8)) so wasn’t sure what the flavor contribution would be. Also, assuming the malt is well modified. Looks like a great recipe, I think I might try to brew it in the next week or two ex- the decoction.
So did I. Dad was about to order one, one day. Then Mom got wind of it. She started going on about Dad having broken his back in one in the Army, 8 month recovery, back problems forever and on and on and on… We never got a jeep. 
Paul
Oh ya!!! Congrats Kai!!!
Ron - that’s pretty high on that temp given the grist, OG and yeast, no?
I just did a 50/50 munich I/II bock with 3% caramunich III, mashed at 152, 1.066 OG and got 76% AA (and this is with super yeast - 4th pitch).
carbed up what didn’t fit in the kegs in a 2L bottle and the body is spot on.
Just a data point to consider if you go the single infusion route with these lower DP munich malts.