Suggestions for a good doppelbock recipe

[aharri1]

This will be my first doppelbock I have ever brewed. I'm a huge fan of them in general and want a good high gravity one that I plan to lager for at least 4 months. Any suggestions would be appreciated [emoji41]

 

[TBC27]

AHA website has quite a few...some award winning but you need to be a member to see those.

 

[BrewMan13]

This one is a good jumping off point: https://www.homebrewtalk.com/forum/threads/evil-goat-of-ainpoekish-5c-doppelbock.303472/

 

[snowtiger1987]

Don't use chocolate malt Has no place in a Doppelbock. The best one I ever brewed was 100% Munich malt.

 

[BrewMan13]

I meant to post this as well, as I used it more than the first recipe I posted when looking for inspiration: http://braukaiser.com/wiki/index.php/Imperator
For mine, I used a bit of carafa 2 to make it dark and give a faint hint of roast. All German malts for the reas of the bill, mainly dark munich.

 

[aharri1]

I meant to post this as well, as I used it more than the first recipe I posted when looking for inspiration: http://braukaiser.com/wiki/index.php/Imperator
For mine, I used a bit of carafa 2 to make it dark and give a faint hint of roast. All German malts for the reas of the bill, mainly dark munich.

Thanks!

 

[snowtiger1987]

Thanks!

Can't be a German beer if it has over 3 grains

 

[aharri1]

Can't be a German beer if it has over 3 grains

Right on

 

[BigEd]

Here's one I posted a while back.

Korbinian is a delightful brew to be sure. Most of big commercial brewers are pretty tight with information as to what goes into their beers and Weihenstephaner seems to be no exception other that the website says it's 18.3 Plato and 32 IBU. I've drank my share of Korbinian so based on my memory and those numbers here is a starting point. This recipe has a dark Munich base for color and richness, some pilsner to help with the attenuation and finish, dark caramel malt for the bit of burnt toffee flavor I detect, and Carafa II for deepening the color. I would suggest a liquid yeast as I have heard mixed reviews from dry lager yeasts and have always had good luck with the liquids. Decoction mashing would be my choice.

5 Gallons

10.5 lbs Munich II
3 lbs pilsner
.25 lb CaraAroma
.375 lb Carafa II

2 oz Hallertau ~4%AA for 60 min (75-90 wort boil)

White Labs WLP-820 or Wyeast 2206 yeast

 

[aharri1]

Here's one I posted a while back.

Korbinian is a delightful brew to be sure. Most of big commercial brewers are pretty tight with information as to what goes into their beers and Weihenstephaner seems to be no exception other that the website says it's 18.3 Plato and 32 IBU. I've drank my share of Korbinian so based on my memory and those numbers here is a starting point. This recipe has a dark Munich base for color and richness, some pilsner to help with the attenuation and finish, dark caramel malt for the bit of burnt toffee flavor I detect, and Carafa II for deepening the color. I would suggest a liquid yeast as I have heard mixed reviews from dry lager yeasts and have always had good luck with the liquids. Decoction mashing would be my choice.

5 Gallons

10.5 lbs Munich II
3 lbs pilsner
.25 lb CaraAroma
.375 lb Carafa II

2 oz Hallertau ~4%AA for 60 min (75-90 wort boil)

White Labs WLP-820 or Wyeast 2206 yeast

Thank you!