Consecrator Doppelbock (1.0)

On November 13, 2015, Paul and I brewed our second ever lager, a Bells-inspired German Doppelbock.  The recipe was borrowed from a back-issue of Zymurgy magazine, July / August 2003, with credit to Mike Bardallis for the original clone recipe, as well as Larry Bell for creating some of the best beer in the Great Beer State of Michigan.

 

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 90 min 21.6 IBUs 15.1 SRM 1.080 1.021 7.7 %
Actuals 1.082 1.021 8.1 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Doppelbock 5 C 1.072 - 1.112 1.016 - 1.024 16 - 26 6 - 25 2.3 - 2.6 7 - 10 %

Fermentables

Name Amount %
Munich Malt 10 lbs 58.82
Pilsner (2 Row) Ger 6.5 lbs 38.24
Extra Special (Briess) 8 oz 2.94

Hops

Name Amount Time Use Form Alpha %
Hallertauer 2.66 oz 60 min Boil Pellet 2.7
Hallertauer 0.33 oz 20 min Boil Pellet 2.7

Yeast

Name Lab Attenuation Temperature
Saflager Lager (W-34/70) DCL/Fermentis 75% 48°F - 59°F

Mash

Step Temperature Time
Mash In 132°F 20 min
Mash Step 155°F 40 min

Fermentation

Step Time Temperature
Primary 14 days 50°F
Secondary 3 days 65°F
Tertiary 3 days 32°F
Aging 30 days 40°F

Notes

Did a 2 hour boil instead of the prescribed 90 minutes to account for excessive volume post-mash.

Pitched at approx. 58*F 4 full packets of yeast. Using FTSS system with a Ranco powered heating pad to control temps.