The Weiss Guys BrewBlog > Recipes > Salvator Dopplebock Clone 2 [Doppelbock]

Recipe: Salvator Dopplebock Clone 2

Specifics

Style:

Category:	Bock
Number:	05C

A very strong and rich lager. A bigger version of either a traditional bock or a helles bock.

Commercial Examples: 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.

Contributor:

Nicholas Trandem

Yield:

5.5 gallons

Color (SRM/EBC):

9.9/19.5

Bitterness:

17.5 IBU (Tinseth)

BU/GU

0.23

Calories:

249 (12 ounces)

ABV:

7.5%

ABW:

5.8%

OG:	1.075
OG (Plato):	18.2° P
FG:	1.019
FG (Plato):	4.83° P
Real Extract:	7.25° P
App. Atten.:	73.5%
Real Atten.:	60.2%

General Information

Method:	All Grain
Source:	Link 1

Recipe

Scale This Recipe
Enter desired final yield (volume):		gallons

Grains

8.00 pounds

German Light Munich Malt

Color (L):	5-6 °L
Info/Use:	For a malty, nutty flavor. Lagers, Oktoberfests and bock beer.

48.8% of grist

7.50 pounds

American Pale Malt (2-Row)

Color (L):	1 °L
Info/Use:	Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.

45.7% of grist

0.63 pounds

German CaraMunich Malt II

Color (L):	42-50 °L
Info/Use:	Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales. Results in increased fullness, heightened aroma, fuller flavor and deep color. Use 5 -10% for darker beers.

3.8% of grist

0.25 pounds

Belgian Aromatic Malt

Color (L):	20-26 °L
Info/Use:	Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.

1.5% of grist

0.03 pounds

American Chocolate Malt

Color (L):	127 °L
Info/Use:	Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.

0.2% of grist

16.41 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	5.5 gallons
Evaporation Rate:	1.5 gallons per hour
Boil Time:	90 minutes
Runoff Volume Needed:	8 gallons	5.5 gallons (final boil volume) ÷ 0.96 (cooling) + 2.3 gallons (boil evaporation)
Grain Amount:	16.4 pounds
Grain Absorbtion:	3.5 gallons
Total Water Needed:	12.5 gallons	8 gallons (runoff) + 3.5 gallons (grain absorbtion) + 1 gallons (equip. loss)
Mash Water Needed:	5.5 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	7 gallons	12.5 gallons (total water) – 5.5 gallons (mash water)

)

100% of grist

Adjuncts

0.38 pounds

Malto-Dextrin

Miscellaneous Ingredients (Non-Fermentable)

1tsp

Irish Moss @ 15 minutes

Hops

0.50 ounces

Northern Brewer

Region:	United Kingdom, United States, Germany
AAU Range:	7 - 10%
Notes:	Fine, fragrant aroma, dry, clean bittering hop.
Typical Use:	Bittering, aroma, finishing.
Substitution:	Hallertauer Mittelfrueh, Hallertauer Hersbrucker
Example:	ESB, Bitter, Pale Ale, Porter, California Common; Old Peculier, Anchor Liberty, Anchor Steam

8.5% Leaf @ 90 minutes
Type: Bittering
Use: Boil

4.3 AAUs

0.50 ounces

Hallertauer Gold

Region:	Germany
AAU Range:	6 - 6%
Notes:	Known for its aromatic properties similar to Hallertauer.
Typical Use:	Bittering, aroma.
Substitution:	Crystal, Mount Hood
Example:	Ale, Lager, Pilsner, Bock, Wheat

4.5% Leaf @ 90 minutes
Type: Bittering
Use: Boil

2.3 AAUs

1.00 ounces

Total Hop Weight

6.5 AAUs

Boil

Total Boil Time:	90 minutes

Total Boil Time:

90 minutes

Yeast

Name:	Southern German Lager
Manufacturer:	White Labs
Product ID:	WLP838
Type:	Lager
Flocculation:	High
Attenuation:	72%
Temperature Range:	50–55°F
Amount:	70 ml

Procedure

MASH SCHEDULE Mash 90 min at 153 Malto Dextrin at 15min

MASH SCHEDULE
Mash 90 min at 153

Malto Dextrin at 15min

Fermentation

Primary:	14 days @ 50° F
Secondary:	14 days @ 50° F
Lager:	90 days @ 34° F

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