Doppelbock Recipe

OldBugman · Post by **OldBugman** » Thursday Aug 31, 2006 8:30 pm

Wondering if anyone out there has a good recipe for a doppelbock, have a friend returning to oz for christmas and wouldnt mind brewing him up a special batch in his honour.

NTRabbit · Post by **NTRabbit** » Thursday Aug 31, 2006 9:55 pm

NTRabbit wrote:Depends on how strong you wish to make it. My 8th brew was a Doppelbock, and my first attempt at stepping beyond the boundaries of kit + kilo.

Blackrock Bock
1kg Brewiser Ultrabrew
1kg Dextrose
1.5kg Dark Liquid Malt Extract
15g Hersbrucker boiled for 10 minutes on the advice of HBS owner
25g Hersbrucker Dry Hopped into secondary/CC
Saflager S-23

Came out to 9% give or take, and a little low on bitterness for the style. Might want to up the hop boil to 20g/60 minutes perhaps.

lethaldog · Post by **lethaldog** » Thursday Aug 31, 2006 10:25 pm

Black rock lager
ldme 2.5kg
crystal grain 200g
choc grain 200g
black grain 50g
hersbrucker hops 2 min boil
Final volume 20L

ACTbrewer · Post by **ACTbrewer** » Friday Sep 01, 2006 7:08 am

A bit off topic, but I am drinking an ESB bock. It is one of the best I have made this year.

lethaldog · Post by **lethaldog** » Friday Sep 01, 2006 9:53 am

ACTbrewer wrote:A bit off topic, but I am drinking an ESB bock. It is one of the best I have made this year.

Not off topic! you just recommended a good bock, the only difference is that those (im guessing the 3kg) along with xtract etc are so good on there own that you dont need to add anything! Did you actually add any extras to it?

robertf · Post by **robertf** » Friday Sep 01, 2006 3:19 pm

Can someone advise - is there a big difference between the dobbelbock and alt beers? I'd like to try brewing an alt but if the dobbelbock is similar I'll try that.
Thanks,
Robert

Hatchet Juggla · Post by **Hatchet Juggla** » Friday Sep 01, 2006 4:16 pm

just out of curiosity, could it be frozen after secondary fermentation to make an eisbock?

ACTbrewer · Post by **ACTbrewer** » Friday Sep 01, 2006 5:30 pm

I'm drinking this now. This is probably the best beer I have tasted this year (see list for candidates http://www.homebrewandbeer.com/forum/vi ... 59&start=0 ).
It's rich and malt, with a lovely smokey hop flavour to it.
It's six weks old but already superb.

I want make it again next, but as is the way with brewers, I want to go even better!
Knowing how much fresh grain and hops improve a brew, does anyone have any suggestions? (I don't want to mess too much with the balance, as it's a 3kg kit already, just enhance).

matto · Post by **matto** » Friday Sep 15, 2006 10:24 am

ACTBrewer

- sorry if I missed it, but the description for the beer above sounds like my ideal next beer. Can you please point me to the recipe. Thank you.

ACTbrewer · Post by **ACTbrewer** » Friday Sep 15, 2006 5:08 pm

It's an ESB 3kg Bavarian Bock tin.

Next time I am thinking some Munich malt, maybe a tad of choc malt or crystal and a small amount of Hallertau hops.
That said, just making the tin to 15L, with nothing else, gives you a very sweet tasty beverage that's about 7.5% acohol content.

OldBugman · Post by **OldBugman** » Friday Sep 15, 2006 6:16 pm

I ended up going and will be doing this weekend (yeast is bubbling away in prep)

Boiled for 60mins:
2 X 1.5kg Light Liquid Malt
1 X 1.5kg Dark Liquid Malt
30g Hersbrucker
Steeped
Vienna Grain 300g
12g Willamette

Think I might even put 500-700g of light dry malt in the pot too

Using a white labs german yeast.