Starkbier Doppelbock Dunkel
Doppelbock Dunkel, All-Grain
(5 gallons/19 L, all-grain)
OG = 1.076 FG = 1.022
IBU = 21 SRM = 28 ABV = 7.1%
Ingredients
16.3 lbs. (7.4 kg) Weyermann Munich Malt Type I
7 oz. (200 g) Weyermann Carafa® Special II malt
6 AAU Hallertau hops (60 min.) (1.5 oz./42 g at 4% alpha acids)
White Labs WLP830 (German Lager), Wyeast 2124 (Bohemian Lager), or SafLager W-34/70 yeast
¾ cup corn sugar (if priming)
Step by Step
I currently use all Weyermann malts for my German beers. Feel free to substitute any high-quality malt of the same type and color from a different supplier. Hops can be whole or pellets, but for the best beer they should be German varieties grown in Germany.
This beer can be brewed using a single-infusion mash at 155 °F (68 °C) or with a decoction mash. For decoction, use one of the many decoction calculators online to help determine the actual amounts you should pull for each decoction. The amounts given in this recipe should be close, but every brewery will be different. First infuse the mash targeting 131 °F (55 °C). Keep the rest short, just long enough to see that you hit your strike temperature and then pull the first decoction. The first decoction should be approximately
5.5 quarts (5.2 L) of mash, boiled for at least 15 minutes, and then returned to the main mash to achieve a rest temperature of 151 °F (66 °C). Rest about 40 minutes until saccharification is complete. The second decoction is approximately 7.5 quarts (7.1 L) to reach mash out at 169 °F (76 °C). Sparge slowly, collecting 6 gallons (23 L) of wort with a gravity of 1.066. This is the proper volume and gravity for a 60-minute boil.
The total wort boil time is 60 minutes. If you miss your target gravity, you can boil to increase the gravity or add water before adding the hops. Add the hops with 60 minutes left in the boil. Add Irish moss or other kettle finings with 15 minutes left in the boil. Chill the wort rapidly to 50 °F (10 °C), let the break material settle, rack to the fermenter, pitch the yeast and aerate thoroughly if using a liquid yeast.
Follow the fermentation guidance in the article. With healthy yeast, fermentation should be fully complete in about 7–10 days, but don’t rush it. Cold-fermented lagers take longer to ferment than ales. Rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 2.5 volumes. A month or more of cold conditioning at near-freezing temperatures will mellow some of the flavors and improve the beer. Serve at 43–46 °F (6–8 °C).
Doppelbock Dunkel, Extract with Grains
(5 gallons/19 L, extract with grains)
OG = 1.076 FG = 1.022
IBU = 21 SRM = 28 ABV = 7.1%
Ingredients
8.25 lbs. (3.75 kg) Munich dried malt extract
7 oz. (200 g) Weyermann Carafa® Special II malt
6 AAU Hallertau hops (60 min.) (1.5 oz./42 g at 4% alpha acids)
White Labs WLP830 (German Lager), Wyeast 2124 (Bohemian Lager), or SafLager W-34/70 yeast
¾ cup corn sugar (if priming)
Step by Step
I have used several Munich blend extracts and most do an admirable job of brewing bockbier. Always choose the freshest extract that fits the beer style instead of focusing on the brand name.
Steep the grains in a bag as you bring 5 gallons (19 L) of water up to 170 °F (77 °C). Remove grains and then stir in the malt extract and add enough water to make a pre-boil volume of 5.9 gallons (22.3 L). Stir thoroughly to help dissolve the extract and bring to a boil for 60 minutes. Add the hops with 60 minutes left in the boil. Add Irish moss or other kettle finings with 15 minutes left in the boil. Chill the wort rapidly to 50 °F (10 °C), let the break material settle, rack to the fermenter, pitch the yeast and aerate thoroughly if using a liquid yeast.
Follow the fermentation guidance in the article. With healthy yeast, fermentation should be fully complete in about 7–10 days, but don’t rush it. Cold-fermented lagers take longer to ferment than ales. Rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 2.5 volumes. A month or more of cold conditioning at near-freezing temperatures will mellow some of the flavors and improve the beer. Serve at 43–46 °F (6–8 °C).
