Doppelbock recipe beer

A strong, rich, and very malty German lager that can have both pale and dark variants. The darker versions have more richly-developed, deeper malt flavors, while the paler versions have slightly more hops and dryness. Very strong maltiness. Darker versions will have significant Maillard products and often some toasty aromas. A light caramel aroma is acceptable.

Lighter versions will have a strong malt presence with some Maillard products and toasty notes. Virtually no hop aroma, although a light noble hop aroma is acceptable in pale versions. A moderately low maltderived dark fruit character may be present (but is optional) in dark versions. A very slight chocolate-like aroma may be present in darker versions, but no roasted or burned aromatics should ever be present. Moderate alcohol aroma may be present.

Recipe

Batch volume Batch volume IBU SRM OG FG ABV
21 L 90 min 20.1 11.6 1.09 1.019 10.1

Style

Name Cat. OG Range FG Range IBU SRM ABV
Doppelbock 9 A 1.072 - 1.112 1.016 - 1.024 16 - 26 6 - 25 7 - 10 %

Fermentables

Fermentable Name Qt SG %
Pilsner Premium) 11.023 lbs 1.036 - ppg 55.43
Monaco 1) 7.716 lbs 1.036 - ppg 38.8
Carafa special type III) 0.71 oz 1.032 - ppg 0.22
Melanoidin) 1.102 lbs 1.035 - ppg 5.54

Hop/spice/other

Name Qt Time Use Type Tech Alpha %
Saaz 1.76 oz 60 min BOIL Coni Hop Bag 4
Saaz 1.41 oz 10 min BOIL Coni Hop Bag 4

Yeast

Yeast Attenuation
Saflager S-23 82%

Mash

Step Temperature Time
Protein rest 53 10
B. Amilasi 66 40
A. Amilasi 70 15
Mash Out 78 10
Step 0 0
Step 0 0
Step 0 0
Step 0 0

Notes


Fermentare a 10°C
Diacetil rest 13 gradi
lagerizzazione 2 gradi

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