Karl's Global Liberator

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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.


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


  • IBU 21
  • ABV 8.5%
  • OG 1.095
  • FG 1.032
  • EBC 32
  • 37 litres at end of boil.
  • 34 litres into fermenter.



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


  • 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 %


  • 100g Tettnang (3.0%) at 90 minutes
  • 30g Saaz (2.5%) at 90 minutes


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



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


90 min boil


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


Keg at 2.6vols