Karl's Global Liberator: Difference between revisions
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'''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 === | ||
* 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 === | ||
* 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 === | ||
*90 min boil | |||
90 min boil | |||
=== Ferment === | === 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 | |||
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 === | ||
*Keg at 2.6vols | |||
Keg at 2.6vols | *For wood aged version add 25g of medium toast oak chips to keg. | ||
Revision as of 20:36, 22 May 2025
By Rob Gallagher
Recipe is part of Recipe Index
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. The wood aged version includes 25g of medium toast oak chips in the keg.
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
Lager than Life 2025 (Wood aged version)
1st Place - Smoked, Wood and Spice
3rd Best of Show
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
- For wood aged version add 25g of medium toast oak chips to keg.