Sunday, November 8, 2015

Doppelbock - Decoc

Aecht Schlenkerla Eiche Doppelbock
The beer shown above is amazing. It can best be described as a gentle smoky malty beer that is full of flavour but medium body. Wonderful smoky beech-wood flavours with smooth malty flavours hang on your pallet from beginning to end. I hope to come close with this brew.

  • 15 lbs Weyermann Rauch Malt
  • Wyeast 2206 (Lager)

  • Bitter Hallertau 2 oz, 60 mins
  • Flavour Liberty 2 oz, 7 mins, also Whirflox, yeast nutrition

Decoction Mash
  1. 125F  30 mins,  mash temp ended at 123F, strike temp 134F 
  2. First decoction --> 20 min bring 2 large colanders of mash to boil. Added 1 gal of tap water. Boiled for about 7 mins.
  3. Added above back to mash resulting 135F mash temp for 30 mins
  4. Second decoction --> 2.5 large colanders plus 1 gal of mash liquid boiled down. Added some more mash liquid to this to raise mash temp more.
  5. Mash temp now 155F. Lid off for first 10 mins then covered for 60 mins 
  6. Sparged at 173F to make 9 gallons
The rise in mash temperature is created by removing stiff grains from the mash and bring them to a  boil for 5 mins then  adding it back to the mash. This is done to bring the temp up. 

  • 60 mins bitter hops
  • 5 mins flavour hops

  1. OG 1.076
  2. Fridge 58F until I see active fermentation then set to 54F
  3. 1/9/2016 Gravity is 1.017. Taste full of body with a mild smoky flavour.
  4. 1/23/2016 1.014 Brix 9.5. Abv 8.1%