Triple Debacle Doppelbock (said thrice!)

All Grain Recipe

Submitted By: bfleshman (Shared)
Members can download and share recipes

Brewer: Bobby Fleshman
Batch Size: 10.50 galStyle: Doppelbock ( 5C)
Boil Size: 14.44 galStyle Guide: BJCP 2008
Color: 18.5 SRMEquipment: Stainless Kegs (10 Gal/37.8 L) - All Grain
Bitterness: 20.0 IBUsBoil Time: 90 min
Est OG: 1.088 (21.0° P)Mash Profile: Decoction Mash, Triple
Est FG: 1.016 SG (4.2° P)Fermentation: Lager, Two Stage
ABV: 9.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
19.14 gal Munich Water (Palmer) Water 1
9.86 g Chalk (Mash 5 hours) Misc 2
9.86 g Gypsum (Calcium Sulfate) (Mash 5 hours) Misc 3
4.93 g Calcium Chloride (Mash 5 hours) Misc 4
1.97 g Baking Soda (Mash 5 hours) Misc 5
1.97 g Epsom Salt (MgSO4) (Mash 5 hours) Misc 6
24 lbs 7.61 oz Munich Malt (9.0 SRM) Grain 7
6 lbs 15.89 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 8
3 lbs 8.48 oz Caramunich Malt (56.0 SRM) Grain 9
2.83 oz Hallertauer [3.8%] - Boil 60 min Hops 10
0.95 oz Hallertauer [3.8%] - Boil 30 min Hops 11
30 pkgs Augustiner Lager Yeast (Brewing Science Institute #-) Yeast 12

Taste Notes

36 hr - 153F, 1.084; slight acid/sulphur in nose; reminds of molasses in taste (maillard precursor?); gentle coffee character wed 10 am (84 hr) - 154F, 1.070; sour smell, no sulphur detected, molasses subsided, but very sweet and thick; taking on a red hue; perhaps kick it up a degree in a few days fri 10 am (132 hr) - 153-154F, 1.060; orange-tan krausen; stronger sulphur; dark fruit, caramel, (melanoidins?) in the nose; thinner in body today, but still insanely sweet; less molasses character; coming along nicely; absolutely no alcohol evident; slight acid in nose dec 11, re-starter: wlp830, 2qt tap water, pH 6.1, 250mg lme, og 1.050, 60F, ? days, 50% duty cycle sun 11 am (~156 hr) - 153F, 1.054, hmm (stuck?) notes above hold with slight alcohol and burnt astringency (not harsh at all though) sat 9 am, 153F, 1.041; swirled up the yeast, still fermenting, patience!; smells bready, followed by yeasty, then dark fruit, slight booze; acid and almost belgian candy syrup (dark) in aroma; still very sweet and almost no alcohol, wow; lots of very interesting malt and dark sugar flavors; very clean ferment; no sulphur . patience sun 3:30 pm, 154F, 1.034; swirled yeast, still bubbling. smells sweet, but tart, almost of cherries; then comes complex sugars and fruit in aroma; biscuit; very cloying to taste still, but finishes just warm enough with strong toasty/molasses character. patience ------- dec 11, 4:30pm, re-starter to transfer on to: starter: wlp830, 2qt tap water, pH 6.1, 250mg lme, og 1.050, 60F, ? days, 50% duty cycle 2days later, no drop in gravity, but decanted and repitched 3qt of same composition starter (hoping reserves are building up) This starter really took off after a few days; transferred doppel to kegs on dec 19 and pitched ~1qt per keg of starter at high activity. dec 20, 1.030; 55F; despite my best efforts, this thing seems stuck; suspect combination of low-alcohol tolerance augustiner lager yeast, and potentially high mash temps (or the effect of triple decoction? -- aim for lower sac rest temp next time?); started crashing and carbonating; dropping 2-3deg F per day to 32F, planning to lager 6weeks

Notes

Mash Draw first decoction (thick; first gallon from ball valve) with 90 min remaining in acid rest (wait 30 min): 15min to rise to 122F, 15min rest, 15min to rise to 156F, 15min rest, 15min to boil, 15min boil ---------- 90 min Second decoction (thick): 15min to raise to 156F; rest 15min; 15min to raise to boil; 15 min boil ----------- 60 min Third decoction (thin): wait 30 min 15 min to rise to boil, 15 min boil ----------- 30 min Authentic Germany mash schedule. Attempt to draw decoction from the thickest portion of the mash. Some sources recommend that each decoction amount be given a 15 minute saccharification rest at 158 F (70 C) before boiling it. I swirled the yeast cake up after ~6 days to prevent stuck fermentation