Karl's Global Liberator - Revision history

James Wilson at 20:37, 22 May 2025

2025-05-22T20:37:17Z

← Older revision		Revision as of 20:37, 22 May 2025
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	'''BJCP 2021 Style 9A - Doppelbock'''		'''BJCP 2021 Style 9A - Doppelbock'''

	'''BJCP 2021 Style 33A - Wood-Aged Beer'''		'''BJCP 2021 Style 33A - Wood-Aged Beer'''

James Wilson at 20:37, 22 May 2025

2025-05-22T20:37:08Z

← Older revision		Revision as of 20:37, 22 May 2025
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	'''BJCP 2021 Style 9A - Doppelbock'''		'''BJCP 2021 Style 9A - Doppelbock'''
			'''BJCP 2021 Style 33A - Wood-Aged Beer'''

	Although decoction mashing is primarily associated with Czech lagers, I feel that it really shines best in doppelbocks, allowing you to get a massive, thick, luscious richness, without the beer become cloying. The wood aged version includes 25g of medium toast oak chips in the keg.		Although decoction mashing is primarily associated with Czech lagers, I feel that it really shines best in doppelbocks, allowing you to get a massive, thick, luscious richness, without the beer become cloying. The wood aged version includes 25g of medium toast oak chips in the keg.

James Wilson at 20:36, 22 May 2025

2025-05-22T20:36:26Z

← Older revision		Revision as of 20:36, 22 May 2025
Line 5:		Line 5:
	'''BJCP 2021 Style 9A - Doppelbock'''		'''BJCP 2021 Style 9A - Doppelbock'''

	Although decoction mashing is primarily associated with Czech lagers, I feel that it really shines best in doppelbocks, allowing you to get a massive, thick, luscious richness, without the beer become cloying.		Although decoction mashing is primarily associated with Czech lagers, I feel that it really shines best in doppelbocks, allowing you to get a massive, thick, luscious richness, without the beer become cloying. The wood aged version includes 25g of medium toast oak chips in the keg.

	== Awards ==		== Awards ==
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	1st Place - German Lagers and Ales		1st Place - German Lagers and Ales

			'''Lager than Life 2025''' (Wood aged version)

			1st Place - Smoked, Wood and Spice

			3rd Best of Show

	== Measures ==		== Measures ==
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	=== Water ===		=== Water ===
	Reverse Osmosis water with CaCl added to give 100ppm Ca+ (153ppm Cl-)		Reverse Osmosis water with CaCl added to give 100ppm Ca+ (153ppm Cl-)

	=== Malt ===		=== Malt ===
	~~<!-- Add malt listing and quantities here -->~~
	* Weyermann Munich I, 15 EBC, 11000g, 74%		* Weyermann Munich I, 15 EBC, 11000g, 74%
	* Weyermann Floor malted Bohemian Pilsner, 3 EBC, 3000g, 20%		* Weyermann Floor malted Bohemian Pilsner, 3 EBC, 3000g, 20%
	* Weyermann Caramunich I, 100 EBC, 4500g, 3 %		* Weyermann Caramunich I, 100 EBC, 4500g, 3 %
	* Weyermann Caramunich II, 124 EBC, 4500g, 3 %		* Weyermann Caramunich II, 124 EBC, 4500g, 3 %

	=== Hops ===		=== Hops ===
	~~<!-- Add hop listing/timings details here -->~~
	* 100g Tettnang (3.0%) at 90 minutes		* 100g Tettnang (3.0%) at 90 minutes
	* 30g Saaz (2.5%) at 90 minutes		* 30g Saaz (2.5%) at 90 minutes

	=== Yeast ===		=== Yeast ===
	WLP833 German Bock lager yeast. Either a very large starter or, preferably, pitch straight onto the slurry from a smaller, weaker batch.		*WLP833 German Bock lager yeast. Either a very large starter or, preferably, pitch straight onto the slurry from a smaller, weaker batch.

	== Process ==		== Process ==
	=== Mash ===		=== Mash ===
	Hochkurz triple decoction mash. Rests at 50°C, 62°C, 70°C & 76°C.		*Hochkurz triple decoction mash. Rests at 50°C, 62°C, 70°C & 76°C.
	Process as in [[Rossum's Utopian Rebels]]		*Process as in [[Rossum's Utopian Rebels]]

	=== Boil ===		=== Boil ===
	~~<!-- Add boil notes here -->~~		*90 min boil
	90 min boil
	=== Ferment ===		=== Ferment ===
	~~<!-- Add fermentation notes here -->~~		*Pitch at 9°C and allow to rise to 10°C. When fermentation starts rise to 12°C over about three days. When half attenuated rise slowly to 18°C
	Pitch at 9°C and allow to rise to 10°C. When fermentation starts rise to 12°C over about three days. When half attenuated rise slowly to 18°C
	=== Serving ===		=== Serving ===
	~~<!-- Add bottling/kegging notes here -->~~		*Keg at 2.6vols
	Keg at 2.6vols		*For wood aged version add 25g of medium toast oak chips to keg.

James Wilson at 09:19, 12 May 2022

2022-05-12T09:19:50Z

← Older revision		Revision as of 09:19, 12 May 2022
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	<big>'''By Rob Gallagher'''</big> part of [[Recipe Index]]		<big>'''By Rob Gallagher'''</big>

			Recipe is part of [[Recipe Index]]

	'''BJCP 2021 Style 9A - Doppelbock'''		'''BJCP 2021 Style 9A - Doppelbock'''

James Wilson at 09:17, 12 May 2022

2022-05-12T09:17:22Z

← Older revision		Revision as of 09:17, 12 May 2022
Line 1:		Line 1:
	<big>'''By Rob Gallagher'''</big> part of [[Recipe Index]]		<big>'''By Rob Gallagher'''</big> part of [[Recipe Index]]

	'''BJCP 2021 Style 9A - Doppelbock'''		'''BJCP 2021 Style 9A - Doppelbock'''

	Although decoction mashing is primarily associated with Czech lagers, I feel that it really shines best in doppelbocks, allowing you to get a massive, thick, luscious richness, without the beer become cloying.		Although decoction mashing is primarily associated with Czech lagers, I feel that it really shines best in doppelbocks, allowing you to get a massive, thick, luscious richness, without the beer become cloying.
	~~<!-- Add summary of recipe, comments you and others have made, and any suggestions to modifications here -->~~
	== Awards ==		== Awards ==
	'''Brew Like a Monk 2017'''		'''Brew Like a Monk 2017'''

James Wilson at 09:17, 12 May 2022

2022-05-12T09:17:01Z

← Older revision		Revision as of 09:17, 12 May 2022
Line 1:		Line 1:
	<big>'''By Rob Gallagher'''</big>		<big>'''By Rob Gallagher'''</big> part of [[Recipe Index]]
	'''BJCP 2021 Style 9A - Doppelbock'''		'''BJCP 2021 Style 9A - Doppelbock'''
	Although decoction mashing is primarily associated with Czech lagers, I feel that it really shines best in doppelbocks, allowing you to get a massive, thick, luscious richness, without the beer become cloying.		Although decoction mashing is primarily associated with Czech lagers, I feel that it really shines best in doppelbocks, allowing you to get a massive, thick, luscious richness, without the beer become cloying.

James Wilson: /* Awards */

2022-03-28T14:01:09Z

Awards

← Older revision		Revision as of 14:01, 28 March 2022
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	<!-- Add summary of recipe, comments you and others have made, and any suggestions to modifications here -->		<!-- Add summary of recipe, comments you and others have made, and any suggestions to modifications here -->
	== Awards ==		== Awards ==
	~~===~~Brew Like a Monk 2017~~===~~		'''Brew Like a Monk 2017'''

	2nd Place - Strong Lagers		2nd Place - Strong Lagers
	~~===~~London and Southeast Craft Brewing Competition 2017~~===~~
			'''London and Southeast Craft Brewing Competition 2017'''

	2nd Best of Show		2nd Best of Show
	~~===~~Brewcon 2019~~===~~
			'''Brewcon 2019'''

	1st Place - German Lagers and Ales		1st Place - German Lagers and Ales
	~~<!-- Add details of competition awards or other notable reason for inclusion (e.g. high score) here -->~~
	== Measures ==		== Measures ==
	<!-- Add/delete measures as you wish -->		<!-- Add/delete measures as you wish -->

Rob Gallagher: Created page with "'''By Rob Gallagher''' '''BJCP 2021 Style 9A - Doppelbock''' Although decoction mashing is primarily associated with Czech lagers, I feel that it really shines best in doppelbocks, allowing you to get a massive, thick, luscious richness, without the beer become cloying. == Awards == ===Brew Like a Monk 2017=== 2nd Place - Strong Lagers ===London and Sou..."

2022-03-27T15:56:56Z

Created page with "<big>'''By Rob Gallagher'''</big> '''BJCP 2021 Style 9A - Doppelbock''' Although decoction mashing is primarily associated with Czech lagers, I feel that it really shines best in doppelbocks, allowing you to get a massive, thick, luscious richness, without the beer become cloying.  == Awards == ===Brew Like a Monk 2017=== 2nd Place - Strong Lagers ===London and Sou..."

New page

<big>'''By Rob Gallagher'''</big>
'''BJCP 2021 Style 9A - Doppelbock'''
Although decoction mashing is primarily associated with Czech lagers, I feel that it really shines best in doppelbocks, allowing you to get a massive, thick, luscious richness, without the beer become cloying.

== Awards ==
===Brew Like a Monk 2017===
2nd Place - Strong Lagers
===London and Southeast Craft Brewing Competition 2017===
2nd Best of Show
===Brewcon 2019===
1st Place - German Lagers and Ales

== Measures ==

* IBU 21
* ABV 8.5%
* OG 1.095
* FG 1.032
* EBC 32
* 37 litres at end of boil.
* 34 litres into fermenter.
== Ingredients ==
=== Water ===
Reverse Osmosis water with CaCl added to give 100ppm Ca+ (153ppm Cl-)
=== Malt ===

* Weyermann Munich I, 15 EBC, 11000g, 74%
* Weyermann Floor malted Bohemian Pilsner, 3 EBC, 3000g, 20%
* Weyermann Caramunich I, 100 EBC, 4500g, 3 %
* Weyermann Caramunich II, 124 EBC, 4500g, 3 %
=== Hops ===

* 100g Tettnang (3.0%) at 90 minutes
* 30g Saaz (2.5%) at 90 minutes
=== Yeast ===
WLP833 German Bock lager yeast. Either a very large starter or, preferably, pitch straight onto the slurry from a smaller, weaker batch.
== Process ==
=== Mash ===
Hochkurz triple decoction mash. Rests at 50°C, 62°C, 70°C & 76°C.
Process as in [[Rossum's Utopian Rebels]]
=== Boil ===

90 min boil
=== Ferment ===

Pitch at 9°C and allow to rise to 10°C. When fermentation starts rise to 12°C over about three days. When half attenuated rise slowly to 18°C
=== Serving ===

Keg at 2.6vols