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To convert this Bockbeer recipe into a Doppelbock, increasing the malt content is the best approach rather than adding sugar. This preserves the rich malt character that is a hallmark of a good Doppelbock. Here's how you can adjust the recipe: ### Adjusted Doppelbock Recipe **Ingredients:** - **Malt:** - 7 kg (15.4 lbs) Munich Malt - 1 kg (2.2 lbs) Vienna Malt - 0.5 kg (1.1 lbs) Caramunich Malt - 0.3 kg (0.66 lbs) Melanoidin Malt - **Hops:** - 60 g (2.1 oz) Hallertau Mittelfrüh (60 minutes) - 20 g (0.71 oz) Tettnang (15 minutes) - **Yeast:** - Wyeast 2206 (Bavarian Lager) or White Labs WLP833 (German Bock Lager) - **Other:** - 1 Whirlfloc tablet or 1 tsp Irish Moss (15 minutes) - Yeast nutrient (as per manufacturer’s instructions) **Specifications:** - Original Gravity (OG): 1.074-1.078 - Final Gravity (FG): 1.018-1.022 - Alcohol by Volume (ABV): 7.5-8.0% - International Bitterness Units (IBUs): 20-25 - Color: Deep amber to dark brown (20-30 SRM) **Brewing Process:** 1. **Mash:** - Heat 22 liters (5.8 gallons) of water to 72°C (162°F) for mashing. - Add the crushed grains to the water and maintain the temperature at 66°C (151°F) for 60 minutes. - Stir the mash every 15 minutes to ensure even heating and conversion. 2. **Sparging:** - Heat another 18 liters (4.75 gallons) of water to 78°C (172°F). - Sparge the grains to collect about 27 liters (7.1 gallons) of wort. 3. **Boil:** - Bring the wort to a boil and add the Hallertau Mittelfrüh hops. - Boil for 45 minutes, then add the Tettnang hops and any clarifying agents. - Boil for an additional 15 minutes, then turn off the heat. 4. **Cooling:** - Cool the wort rapidly to 12-15°C (54-59°F) using a wort chiller. 5. **Fermentation:** - Transfer the cooled wort to a sanitized fermenter. - Aerate the wort well and pitch the yeast. - Ferment at 10°C (50°F) for 2 weeks, then slowly raise the temperature to 15°C (59°F) for a diacetyl rest over 2-3 days. 6. **Lagering:** - After primary fermentation, transfer the beer to a secondary fermenter. - Lager at 2°C (36°F) for 6-8 weeks. 7. **Packaging:** - Carbonate the beer to 2.5 volumes of CO2. - Bottle or keg the beer and let it condition for an additional 2 weeks at 10°C (50°F). ### Notes: - **Increased Malt**: The increased malt quantity enhances the body, sweetness, and complexity of the beer, characteristic of a Doppelbock. - **Longer Lagering**: Extended lagering time helps to smooth out the stronger alcohol presence and blend the flavors. - **No Sugar**: Avoiding sugar ensures that the beer maintains its full malt character, essential for a Doppelbock. By increasing the malt content and extending the lagering period, you can create a rich, full-bodied Doppelbock that stands out in flavor and complexity. Edit: I forgot to order swaen amber, I've changed the malt bill to 7 kg munich light 13 EBC, 0.76kg swaen vienna 10 EBC, .3kg gold swaen red 50 ebc, .25 kg gold swaen amber 70 ebc .25kg gold swaen brown surpreme 300 EBC and .25kg gold swaen munich light 95 EBC any comments / recommendations Your revised malt bill looks well-balanced and should create a rich, complex malt profile suitable for a Doppelbock. Here are some comments and recommendations: Comments on the Malt Bill: Munich Light (7 kg, 13 EBC): Role: Base malt providing the bulk of the fermentable sugars. Flavor: Rich malt character with bread, biscuit, and slight caramel notes. Quantity: A solid foundation for the beer, ensuring a strong malt backbone. Swaen Vienna (0.76 kg, 10 EBC): Role: Adds depth and complexity to the malt profile. Flavor: Toasty, slightly nutty flavors with some sweetness. Quantity: Enhances the malt complexity without overwhelming the base malt. GoldSwaen Red (0.3 kg, 50 EBC): Role: Mimics melanoidin malt, adding richness and complexity. Flavor: Intense maltiness with bread crust, biscuit, and honey notes. Quantity: Adds depth and mimics the effects of decoction mashing. GoldSwaen Amber (0.25 kg, 70 EBC): Role: Provides caramel sweetness and some color. Flavor: Balanced caramel flavors with a light to moderate toastiness. Quantity: Enhances the caramel notes and adds complexity. GoldSwaen Brown Supreme (0.25 kg, 300 EBC): Role: Adds roasted, chocolate, and coffee notes with deep color. Flavor: Intense roasted character, can add slight bitterness. Quantity: Use in moderation to avoid overpowering the malt profile. GoldSwaen Munich Light (0.25 kg, 95 EBC): Role: Enhances malt richness and color. Flavor: Additional malt complexity with a stronger Munich character. Quantity: Adds to the overall malt depth and color without being too dominant. Recommendations: Balance: Your malt bill is well-balanced for a Doppelbock, emphasizing malt complexity and depth. Ensure the roasted character from the GoldSwaen Brown Supreme doesn't overpower the other flavors. If concerned, you could slightly reduce the amount to 0.2 kg. Edit II (after adding 50 grams of black swaen black 1200 EBC) Final Thoughts: The addition of Black Swaen Black for color adjustment is a practical solution. Ensure the overall balance of flavors remains intact, and make minor adjustments in future brews based on this experience. Always keep detailed notes on the brewing process, adjustments made, and the final outcome to fine-tune your recipe over time. By carefully monitoring and tweaking your process, you can achieve the desired color and flavor profile for your Doppelbock. Happy brewing!