Karl's Global Liberator
By Rob Gallagher 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.
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