Dan’s Doppelbock

Dan’s Doppelbock

(5 gallon/19 L, all-grain)
OG = 1.076 FG = 1.020
IBU = 22  SRM = 15  ABV = 7.5%

9 lbs. (4.1 kg) Munich malt (10° L)
4.75 lbs. (2.2 kg) Pilsner malt
2 oz. (57 g) dehusked chocolate malt (400 °L)
Saaz, Spalt, Styrian Golding, Hallertau Mittelfrüh or Tettnanger hops
German lager yeast

Step by Step
Mash in at 120 °F (49 °C) for 10 minutes. Heat to 144 °F (62 °C) and hold for 10 minutes. Remove 1.2 gallons (4.5 L) of (thick) mash. Heat this to 158 °F (70 °C). Hold 15 minutes, then heat to a boil. Boil for 15 minutes while stirring. Recombine boiled portion with main mash and stabilize heat at 158 °F (70 °C). Hold for 20 minutes. Remove approximately 1.2 gallons (4.5 L) of (thin) mash. Boil 15 minutes while stirring. Return to main mash.

Stabilize main mash at 170 °F (77 °C) and transfer to lauter tun. Recover 7.5 gallons (28.4 L) and boil down to 5.7 gallons (21.6 L). Add noble hops with 60 minutes remaining in the boil to achieve 22 IBUs. Cool wort to 46 °F (8 °C), then rack clear wort off cold break.

Pitch double the recommended pitch rate. Start the culture the day before in approximately one liter of sterile, aerated wort at 46–48 °F (8–9 °C) until fermentation is noted. Pitch this cooled, aerated wort. Let fermentation free rise to 52 °F (11 °C) until complete. Hold at 52 °F (11 °C) for two days. Cool to 42 °F (6 °C). Rack off settled yeast. Hold at 42 °F (6 °C) for two to three weeks. Cool to 32 °F (0 °C) for a minimum of eight weeks. Bottle as normal.

Issue: November 2002

“The flavor of an excellent doppelbock can be described as clean maltiness. The beer should be quite rich, almost bready. The malt should be dominant. The alcohol character should not be off-putting; neither should there be any astringency in the beer. In a doppelbock, there is a fine line between getting full flavor, maltiness and drinkability, or missing it altogether.”
Dan Carey – New Glarus Brewing Company in NewGlarus, Wisconsin.