Brother Bear Dopplebock (AG)
Brewed: 01/24/2016 Kegged: 02/06/2016
 You may remember that in 2013 the SheppyBrew Brewery made a big effort to make sure we had brewed at least one beer in all 23 categories of the 2008 Style Guidelines.
We accomplished that goal.
Then, the 2015 Style Guidelines came out and there were new styles to brew.
Early in 2016, we decided to check off a couple of categories. I started with Ulterior Motive Amber Lager, with the intention of using that low-alcohol lager as a yeast starter for the Category 9, Strong European Beer that I would brew next.
Brother Bear Dopplebock is that Strong European Lager.
It is a pretty simple recipe. Munich, German Pils, and Caramunich in the grain bill. Just enough bittering hops to balance out the big sweetness of the malt, and the German Bock Lager from white labs.
I re-purposed the name from the first lager I ever made " Brother Bear Dopplebock". It was made from Mr. Beer ingredients.
This "Brother Bear" is my first (and thus far my only) all-grain dopplebock.
| Brother Bear Dopplebock --- Batch 1 |
| Style |
|
Doppelbock |
|
Batch Size |
|
5.50 gal |
| Type |
|
All Grain |
|
Boil Size |
|
7.76 gal |
| Brewhouse Efficiency |
|
75.00 |
|
Boil Time |
|
90 minutes | Recipe Characteristics
| Recipe Gravity |
|
1.082 SG |
|
Estimated FG |
|
1.021 SG |
| Recipe Bitterness |
|
22.9 IBUs (Rager) |
|
Alcohol by Volume |
|
8.2 % |
| BU : GU |
|
0.277 |
|
|
|
|
| Recipe Color |
|
16.5 SRM |
|
|
|
|
| Measured OG: |
|
1.082 |
|
Measured FG: |
|
1.018 |
| ADF: |
|
78 |
|
Measured ABV: |
|
8.5 | Ingredients
Ingredients
| Amt |
Name |
Type |
# |
%/IBU |
| 6.00 g |
Chalk (Mash 60.0 mins) |
Water Agent |
1 |
- |
| 2.00 g |
Baking Soda (Mash 60.0 mins) |
Water Agent |
2 |
- |
| 11 lbs 8.0 oz |
Munich Malt - 10L (10.0 SRM) |
Grain |
3 |
67.6 % |
| 3 lbs 12.0 oz |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
4 |
22.1 % |
| 1 lbs 12.0 oz |
Caramunich Malt (50.0 SRM) |
Grain |
5 |
10.3 % |
| 0.500 oz |
Magnum [12.70 %] - Boil 60.0 min |
Hop |
6 |
22.9 IBUs |
| 1.00 Items |
Whirlfloc Tablet (Boil 15.0 mins) |
Fining |
7 |
- |
| 1.00 tsp |
Yeast Nutrient (Boil 15.0 mins) |
Other |
8 |
- |
| 1.0 pkg |
German Bock Lager (White Labs #WLP833) [35.49 ml] |
Yeast |
9 |
- |
Mash Profile
Mash Steps
| Name |
Description |
Step Temperature |
Step Time |
| Mash In |
Add 21.25 qt of water at 163.7 F |
152.0 F |
60 min |
Batch sparge with 2 steps
(0.61gal, 3.88gal) of 168.0 F water
Recipe Notes
Make appropriate
yeast starterMake a small starter of the yeast the day before brew day to make
sure it is active going into fermentation. I harvested my yeast from a batch of
Ulterior Motive Amber Lager
(http://www.sheppybrew.com/sheppybrew/recipes/recipe.aspx?id=119).
Water
additions used to bring water to Beer Smith's Munich Profile.
From Denver
water, this puts my water (ppm)
at:
Ca=102,Mg=8,Na=37,SO4=51,Cl=23,HCO3=252
Mash and boil as specified in
recipe.
Cool wort to as close to 50 as possible.
Ferment between 50 and 55
for one week, then let the fermentation temperature rise into the
60s.
Carbonate in the keg to about 2.5 volumns. Age cold in keg to
taste.
Brewing Record
| Brew Date: |
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Strike Temp: |
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| Mash Temps: |
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| Pre-boil OG |
|
(1.067 SG) |
|
Pre-boil Vol |
|
(7.76 gal) |
| Actual Mash Efficiency |
|
|
|
Pitch Temp |
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| Fermentation |
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| Day 1: |
| Day ... |
| Day ... |
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