Doppelbock Made with Red Shed

This month’s recipe for a Doppelbock provides an example of doing just that. Toffee flavours in a Doppelbock are not traditional, but my goodness are they delightful. We have to give Hells Basement credit for having this vision as they incorporated one of our first batches of brown malt (caribou malt) into their award winning Doppelbock years ago. 

Vital Statistics:

ABV: 7.65% SRM: 20 IBU: 22 OG: 1.075 FG: 1.017

Ingredients:

Yeast: Escarpment Autobahn Lager Yeast

Strike Water Temperature: 70°C

Water Profile: Munich (dark lager)

Mash Rest Temperature: 64°C

Mash pH: 5.2

Brewing Process:

Mash:

• Heat strike water to 70°C.
• Add all malt and brewing salts to strike water.
• Mash in at a temperature of 64°C.
• Acidify the mash water as necessary to achieve a mash pH of 5.3–5.5.
• Hold the mash at 64°C for 60 minutes.
• Mash out by raising the temperature to 78°C for 10 minutes.

Sparge:

• Sparge the mash with water acidified to a pH between 5.2 and 5.7.

Boil:

• Bring the collected wort to a boil.
• Add bittering hops (Magnum) at 60 minutes remaining in boil.
• Add flavour hops (Hersbrucker) with 15 minutes remaining in the boil..
• Add Whirlfloc and Yeastex at 10 minutes.

Cooling:

• After boiling for 90 minutes, cool the wort rapidly using a wort chiller or an ice bath.

Fermentation:

• Transfer the cooled wort to the fermenter.
• Aerate the wort by shaking or using an aeration stone.
• Pitch Biergarten yeast at a temperature of 8°C.
• Ferment at a temperature of 10°C.
• Perform a diacetyl rest, by increasing the temperature 1°C/per day once the gravity of the beer reaches 6°P and hold at 15°C until the final gravity is consistent for 3 days.
• Cold crash beer to 0°C and lager for 4-6 weeks.
• Dump yeast.
• Once fermentation is complete, proceed to canning, bottling or kegging.
• Carb to 2.6 – 2.8 volumes of CO2