<_MOD_>2012-11-10
Selections
7372
0
1
1
<_XName>Selections
16
<_MOD_>2012-11-10
Doppelbock 2 #41
Thomas Nørgaard
2012-11-10
2012-11-10
919.7361169
811.5318678
0
0
2820
1200
0
0
<_MOD_>2012-04-15
Brouwland gryde
1217.2978018
195.4177827
1
0.3000000
33.8138278
1
1
1004.4961120
80.0000000
10.0000000
1
67.6276557
33.8138278
4.0000000
0.0000000
845.3456957
16.9069139
0.0000000
83.0000000
100.0000000
<_MOD_>2012-04-21
Doppelbock
Bock
BJCP 2008
3
5
1
1.0720000
1.1120000
1.0160000
1.0240000
16.0000000
26.0000000
2.3000000
2.6000000
6.0000000
25.0000000
7.0000000
10.0000000
A very strong and rich lager. A bigger version of either a traditional bock or a helles bock. A Bavarian specialty first brewed in Munich by the monks of St. Francis of Paula. Historical versions were less well attenuated than modern interpretations, with consequently higher sweetness and lower alcohol levels (and hence was considered “liquid bread” by the monks). The term “doppel (double) bock” was coined by Munich consumers. Many doppelbocks have names ending in “-ator,” either as a tribute to the prototypical Salvator or to take advantage of the beer’s popularity. Most versions are dark colored and may display the caramelizing and melanoidin effect of decoction mashing, but excellent pale versions also exist. The pale versions will not have the same richness and darker malt flavors of the dark versions, and may be a bit drier, hoppier and more bitter. While most traditional examples are in the ranges cited, the style can be considered to have no upper limit for gravity, alcohol and bitterness (thus providing a home for very strong lagers). Any fruitiness is due to Munich and other specialty malts, not yeast-derived esters developed during fermentation.
Aroma: Very strong maltiness. Darker versions will have significant melanoidins and often some toasty aromas. A light caramel flavor from a long boil is acceptable. Lighter versions will have a strong malt presence with some melanoidins and toasty notes. Virtually no hop aroma, although a light noble hop aroma is acceptable in pale versions. No diacetyl. A moderately low fruity aspect to the aroma often described as prune, plum or grape may be present (but is optional) in dark versions due to reactions between malt, the boil, and aging. A very slight chocolate-like aroma may be present in darker versions, but no roasted or burned aromatics should ever be present. Moderate alcohol aroma may be present.
Appearance: Deep gold to dark brown in color. Darker versions often have ruby highlights. Lagering should provide good clarity. Large, creamy, persistent head (color varies with base style: white for pale versions, off-white for dark varieties). Stronger versions might have impaired head retention, and can display noticeable legs.
Flavor: Very rich and malty. Darker versions will have significant melanoidins and often some toasty flavors. Lighter versions will a strong malt flavor with some melanoidins and toasty notes. A very slight chocolate flavor is optional in darker versions, but should never be perceived as roasty or burnt. Clean lager flavor with no diacetyl. Some fruitiness (prune, plum or grape) is optional in darker versions. Invariably there will be an impression of alcoholic strength, but this should be smooth and warming rather than harsh or burning. Presence of higher alcohols (fusels) should be very low to none. Little to no hop flavor (more is acceptable in pale versions). Hop bitterness varies from moderate to moderately low but always allows malt to dominate the flavor. Most versions are fairly sweet, but should have an impression of attenuation. The sweetness comes from low hopping, not from incomplete fermentation. Paler versions generally have a drier finish.
Mouthfeel: Medium-full to full body. Moderate to moderately-low carbonation. Very smooth without harshness or astringency.
Pils and/or Vienna malt for pale versions (with some Munich), Munich and Vienna malts for darker ones and occasionally a tiny bit of darker color malts (such as Carafa). Noble hops. Water hardness varies from soft to moderately carbonate. Clean lager yeast. Decoction mashing is traditional.
Paulaner Salvator, Ayinger Celebrator, Weihenstephaner Korbinian, Andechser Doppelbock Dunkel, Spaten Optimator, Tucher Bajuvator, Weltenburger Kloster Asam-Bock, Capital Autumnal Fire, EKU 28, Eggenberg Urbock 23º, Bell's Consecrator, Moretti La Rossa, Samuel Adams Double Bock
http://www.bjcp.org
<_MOD_>2012-04-15
Single Infusion, Full Body, No Mash Out
298.0650296
72.0000000
212.0000000
72.0000000
5.4000000
168.0000000
0
100.0000000
0
0
1
33.8138278
640.0000000
0
Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
<_MOD_>2012-04-15
steps
7432
1
7149
1
<_XName>steps
16
<_MOD_>2012-04-15
Mash In
0
745.1625740
156.0000000
45.0000000
2.0000000
33.8138278
0.3000000
1217.2978018
72.0000000
0.0000000
0.0000000
72.0000000
0.0000000
298.0650296
167.7081788
0.0000000
<_TExpanded>1
0
1217.2978018
195.4177827
0.3000000
<_MOD_>2012-04-15
Malt
0
0
0.0000000
16.0000000
3.0000000
75.0000000
0.0000000
0.0000000
0
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
0
0
100.0000000
60.0000000
1.5000000
<_MOD_>2012-04-15
Keg
45.0000000
1
Forced Carbonation
100.0000000
Keg with forced carbonation which is the method used by most home brewers with kegs
<_MOD_>2012-04-15
Lager, Single Stage
51.8000000
51.8000000
65.0000000
65.0000000
65.0000000
59.0000000
65.0000000
59.0000000
1
45.0000000
10.0000000
7.0000000
60.0000000
0
Single stage lager fermentation with a short diacytl ramp during aging
<_MOD_>2012-04-15
Ingredients
7405
1
7182
13
<_XName>Ingredients
16
<_MOD_>2012-04-15
DMG München
Danmark
DMG
0
1
705.4793600
158.7328560
7.6142132
75.0000000
0.0000000
51.5759312
1
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
0
0
100.0000000
80.0000000
0.2267960
<_MOD_>2012-04-15
DMG Pilsner Malt
Denmark
DMG
0
1
440.9246000
88.1849200
1.6243655
75.0000000
0.0000000
28.6532951
2
1.5000000
4.5000000
250.0000000
10.0000000
0.0000000
0
0
100.0000000
80.0000000
0.2834950
<_MOD_>2012-04-15
DMG Lys Karamel
Denmark
DMG
0
1
176.3698400
26.4554760
63.4517766
75.0000000
0.0000000
8.5959885
3
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
0
0
100.0000000
80.0000000
0.2551455
<_MOD_>2012-05-02
Caramunich Malt
Belgium
0
1
35.2739680
8.8184920
55.9898477
71.7000000
0.0000000
2.8653295
4
1.5000000
4.0000000
0.0000000
0.0000000
0.0000000
0
0
10.0000000
Caramel, copper colored malt. Used in Belgian ales and German bocks.
80.0000000
0.7087375
<_MOD_>2012-11-09
Barley, Flaked
US
0
1
16.0000000
7.0547936
1.7000000
70.0000000
0.0000000
2.2922636
5
1.5000000
9.0000000
0.0000000
13.5000000
0.0000000
0
1
20.0000000
Adds significant body to Porters and Stouts. High haze producing protein prevents use in light beers.
80.0000000
0.7087375
Carafoam
<_MOD_>2012-05-21
Wheat Malt, Bel
Belgium
0
1
70.5479360
7.0547936
2.0000000
81.0000000
0.0000000
2.2922636
6
1.5000000
4.0000000
74.0000000
11.5000000
0.0000000
0
1
60.0000000
Malted wheat for use in Wheat beers
80.0000000
0.7087375
Wheat Liquid Extract
<_MOD_>2012-11-09
DMG Mørk Karamel
Poland
DMG
0
1
172.8424432
1.7636984
355.3299492
75.0000000
0.0000000
0.5730659
7
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
0
0
100.0000000
80.0000000
0.2551455
<_MOD_>2012-05-02
Dansukker Stor Brun Kandis
Denmark
2
1
31.7465712
9.7003412
3.0000000
75.0000000
0.0000000
3.1518625
8
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
0
0
100.0000000
80.0000000
0.9638830
<_MOD_>2012-04-15
H. Brewers Gold
Tyskland
0
2
6.0000000
3.7000000
15.1400445
2.3986294
0.7054792
15.0000000
60.0000000
0.0000000
Brewers Gold is a complex bittering hop that is noted to have a sharp or pungent bittering quality. It also imparts a fruity yet spicy aroma as well as having a black currant characteristic. It is on the low end of the bittering hop scale at 8 to 10% AAU typically. Brewers Gold can be used in a wide range of styles from English Ales to German Lagers and adds a decidely 'European' element to the beer. These make a good partner to noble varieties such as Tettnang and Hallertauer.
Characteristics : Pungent bittering with spicy aromas
Styles : English Ale, German Lager
Similar Hops : Bullion, Chinook, Galena.
Substitutes: Northern Brewer, Galena, Chinook, Eroica
8.5967632
9
0
1
14.1747616
<_MOD_>2012-05-22
Saaz
Tjekkiet
1
2
3.1000000
2.0000000
62.1498866
8.7479426
2.8959923
15.0000000
10.0000000
0.0000000
6.6107772
10
0
1
7.0873808
<_MOD_>2012-11-10
Saaz
Tjekkiet
0
0
4.2000000
2.0000000
22.7100689
17.9897206
1.0582189
15.0000000
10.0000000
0.0000000
3.6000697
11
0
1
4.2524285
<_MOD_>2012-04-15
German Bock Lager
White Labs
WLP833
1
0
1
1.2000000
1.0000000
0.0000000
6.0000000
12
1
2012-11-10
2012-07-01
100.0000000
70.0000000
76.0000000
48.0000000
55.0000000
0
0
0
5
2012-11-04
Bocks, Doppelbocks, Oktoberfest, Vienna, Helles, some American Pilsners
Produces beer that has balanced malt and hop character. From Southern Bavaria.
<_MOD_>2012-04-21
Yeast Nutrient
4
Fermentation
845.3456957
6
1.3200000
640.0000000
19.0000000
0.2500000
2
2
3.0000000
Gives yeast nutrients for healthy fermentation. Not needed for most beers, but good for those with a high percentage of adjuncts. Add before yeast.
1
0
13
<_TExpanded>1
2
0
0
1.0790000
1.0320000
1.0180000
1.0110000
1014.4148348
1.0700000
30.0000000
2.3000000
5.3000000
6.0000000
1.0400000
30
155.0000000
0
1.0000000
50.7207417
1
640.0000000
640.0000000
72.0000000
20.0000000
10.0000000
1.0500000
0
<_TExpanded>1