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Saint Martin Doppel

Category: 5 – Bock
Brewer: Jeff Lampman

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
11 gal 135 min 30.3 IBUs 23.2 SRM 1.096 1.029 8.9 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Doppelbock 5 C 1.072 - 1.112 1.016 - 1.024 16 - 26 6 - 25 2.3 - 2.6 7 - 10 %

Fermentables

Name Amount %
Munich Malt 24 lbs 55.01
Vienna Malt 10 lbs 22.92
Caramunich Malt 4 lbs 9.17
Melanoiden Malt 3.5 lbs 8.02
Cara-Pils/Dextrine 2 lbs 4.58
Carafa III 2 oz 0.29

Hops

Name Amount Time Use Form Alpha %
German Tradition 3.25 oz 60 min Boil Pellet 6.9

Yeast

Name Lab Attenuation Temperature
German Bock Lager (WLP833) White Labs 73% 48°F - 55°F

Mash

Step Temperature Time
Protein Rest 125°F 15 min
Saccharification 156°F 45 min
Mashout 168°F 10 min

Notes

Aim for close to Munich, Germany [water].

Dough in at 1.25 qt/gal to hit 125F. Hold for 15 minutes, then pull 35-38% of mash out for decoction. Bring decoction up to 156F and hold for 15 minutes, then raise to a boil and boil for 15 minutes. Add back to main mash to hit 156F and hold for 45 minutes. Remove 20-23% for a second decoction. Bring decoction to a boil and boil for 15 minutes, then add back to main mash to hit mash out at 168F and hold for 10 minutes. Collect enough wort for 2.25 hour boil. Chill beer to 48-49F and transfer to fermenter, keeping the wort as clean of trub as possible. Oxygenate well.

...read Zymurgy for the rest of his notes 🙂

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