EKU 28 Type Dopplebock
EKU 28 Type Dopplebock
(5 gallons/19 L, all-grain)
OG = 1..112 FG = 1.018 ABV = 11%
This recipe uses entirely pale malts, just as the EKU, but do not worry. This beer has plenty of malty character and a surprising amount of color. Its 28° Plato (1.112) makes it a big beer no matter how you look at it.
Ingredients
15 lbs. (6.8 kg) pale Munich malt (6 °L)
3 lbs. (1.4 kg) Pilsner malt
1 lb. (0.45 kg) carapils or dextrin type malt
6.4 AAU. German Northern Brewer hops (90 min.) (0.75 oz./21 g at 8.5% alpha acids)
2.8 AAU Hallertauer hops (30 min.) (0.75 oz./21 g at 3.7% alpha)
0.5 oz. (14 g) Hallertauer hops (0 min.)
Wyeast 2206 (Bavarian Lager), at least 4 pt. of starter
Step by Step
If your mash tun is big enough, mash grains in 6 gal. (23 L) water in a single infusion at 150 °F (66 °C) for 60 min. Sparge with 168° to 170 °F (76 to 77 °C) water to collect 7 gal. (26.5 L) of wort. Final runoff gravity will still be quite high. Utilizing a parti-gyle technique here maybe a good option to reduce boil time and allow for a small beer if you desire. If your mash tun is too small, simply mash twice and combine the runoff wort from both before boiling. Total boil is 120 min. Add Northern Brewer hops with 90 min left in the boil and remaining hops according to the ingredients list. At the end of boil, create a whirlpool and let settle. Chill to 45 °F (7 °C) and pitch yeast starter. Oxygenate/aerate really well. Ferment at 45 °F (7 °C) for seven days, allowing the temperature to rise to 50 °F (10 °C) on the seventh day. Continue to ferment for 10 to 14 more days or until the beer has reached about 1.020 (5° Plato). If fermentation ceases, you may have to krausen with some actively fermenting slurry. At this point you can begin lager the beer for extended period or optionally you can begin the ice concentration to create an eisbock. To create an eisbock, cool the beer to 28 °F (-2 °C) or until ice begins to form on the top. This could take several weeks. Obviously this is a strong beer, so 5 percent ice removal should be plenty. Then again, some homebrewers are completely crazed and would enjoy a beer of 15 to 20 percent alcohol by volume. A beer this strong will really test the attenuative ability of your yeast. There will be a lot of residual sugar, but this is perfectly in style for the EKU. We recommend pitching a fresh packet of bottling yeast such as Lallemandn CBC-1 if you plan to bottle condition.
EKU 28 Type Dopplebock
(5 gallons/19 L, all-grain)
OG = 1..112 FG = 1.018 ABV = 11%
Ingredients
18 lbs. light malt syrup
1 lb. carapils or dextrin type malt
6.4 AAU. German Northern Brewer hops (60 min.) (0.75 oz./21 g at 8.5% alpha acids)
2.8 AAU Hallertauer hops (30 min.) (0.75 oz./21 g at 3.7% alpha)
0.5 oz. (14 g) Hallertauer hops (0 min.)
Wyeast 2206 (Bavarian Lager), at least 4 pt. of starter
Step by Step
Start with 5 gal. (19 L) of water. Crush and steep the grains ( in a nylon sack) as the water heats up to 180 °F (82 °C). Drain the sack well and rinse the grain with enough 168 °F (76 °C) water to make a total of 5.5 gal (21 L). Boil time is 60 min. Stir in syrup and stir until completely dissolved. Add hops according to the ingredient list. At the end of boil, create a whirlpool and let settle. Chill to 45 °F (7 °C) and pitch yeast starter. Oxygenate/aerate really well. Follow the same fermentation and lagering schedule outlined in the all grain recipe.
