Doppelbock (2021)
Doppelbock
Brewed March 27, 2021
This will be a remix of the Doppelbock that I made right before Christmas 2020. I am going to pitch this on top of the yeast cake from Helles Bock. I have tweaked the recipe slightly. The ingredients are all the same as the original but I have increased everything: more IBU, more ABV and more of the rich malts. The first version was so good I don't want to tweak things too much.
Ingredients
Malts
20 lbs Munich Malt
6 oz Carafa II Malt
1 lb Meloidanen Malt
Hops
1.2 oz Hallertauer Mittelfrüh Hops (5.3% AA) - 0 minutes
2 oz Hallertauer Mittelfrüh Hops (5.3% AA) - 65 minutes
Yeast
WLP833 German Bock Lager Yeast Cake
Brewing Instructions
1. Heat 6.7 gallons of strike water to 159°F
2. Add 6.7 gallons of water to the mash tun
3. Add all grains to mash tun and confirm temperature of ~148°F
4. Steep grains for 60 minutes
5. While steeping, heat 3.5 gallons of water to 170°F for lautering
6. Extract first runnings into boil kettle
7. Add 3.5 gallons water and vorlauf
8. Extract second runnings into boil kettle
9. Total wort volume should be 7.36 gallons (7.4 actual)
10. Bring water to a boil and wait for the hot break
11. Begin boil
12. At 0 minutes, add 15 drops FermCap to reduce foaming
13. At 0 minutes, add 1.2 oz Hallertauer Mittelfrüh hops
14. At 65 minutes, add one tablet Whirlfloc
15. At 65 minutes, add 1/2 tsp of yeast nutrient
16. At 65 minutes, add 2 oz Hallertauer Mittelfrüh hops
17. At 75 minutes, chill the wort to approx. 65°F
18. Aerate with pure oxygen for 1 minute
19. Move to the primary fermenter with existing yeast cake (5.85 gal)
20. Ferment at 50°F for 4 days
21. Increase temp 1°F per day for 10 days
22. Lager at 60°F for 14 days
23. At 28 days, cold crash to 35°F
24. At 31 days, keg beer
Starter & Notes
None - WLP833 yeast cake from Helles Bock