Dopplebock Recipe Formulation

Guarantee: A Recipe question, in this format, will be on the exam
Note that I am offering simple, basic recipes. Feel free to use your own recipe.

T14. Provide a complete ALL-GRAIN recipe for a [STYLE], listing ingredients and their quantities, procedure, and carbonation. Give volume, as well as original and final gravities. Explain how the recipe fits the style's characteristics for aroma, flavor, appearance, mouthfeel, and other significant aspects of the style.

On the exam be sure to answer all aspects of the question, many testees fail to describe how/why the recipe fits the style's characteristics. These recipes are basic recipes, highlighting the key characteristics of the style. The secondary purpose of the presented recipes is to teach the beginning brewer, and the extract brewer the principles of designing recipes. Mastery is shown by "embelishments" and stating why the embelishments were used and how they work. Get the basics down first.


Volume: 5 Gallons
OG 1.100 (range 1.072 - 1.112)
FG 1.020 (range1.016 - 1.024)
IBU's 24 (range 16 - 26)

We are shooting for 100 gravity points per gallon to match our target OG (1.100 OG)
100 * 5 gallons gives us the total gravity points from the grist = 500 gravity points in 5 gallons
Assuming 75% efficiency and the chosen malted grain to have a potential of 1.036 (36 PPPG) will have an effective yield of 75% of this or 27 PPPG potential (remember these numbers)
500 / 27 PPPG for the malted grain = 18.5 pounds of grain. For a Dopplebock we choose 50% Vienna and 50% Dark Munich to achieve a traditional flavor and the characteristic color for a darker version of this beer.

Assuming a standard 75% attenuation we would get a FG of 1.025 (25% of our OG), which is a bit high so we want a bit more attenuation so we will mash at 148F vs our standard 150F to get an extra 5% attenuation.

Assuming 3.5 IBU's = 1 AAU (remember these numbers)

24 IBU / 3.5 IBU per AAU = 6.8 AAU's = 2 oz of 3.4% AA German Hallertau (Continental hops) hops for bittering

  • 9.25 pounds of Vienna
  • 9.25 pounds of Dark Munich
  • 2 oz of 3.4% AA German Hallertau hops at 60 minutes for bittering
  • a Large Starter of German lager yeast or yeast cake from a previous beer
  • Water from soft to moderatly hard works well in this style.

We will mash at a temp of 148F for 90 minutes to get 5% more than standard attenuation. This is a single infusion technique even though This beer is tradionally decocted. (Decoction involves the removal of a thick (with the grain/malt) fraction of the mash (usually one-third) and running it through a brief saccharification rest at a relatively high temperature. It is then boiled it for 15-30 minutes before mixing it back into the main mash. This is repeated as many as three times, depending on the modification of the malt and the beer style).

We also choose a German lager yeast because this matches the regional characteristics of this beer. To help with the ester profile (no fruity esters) this beer needs to be fermented with a standard lager profile.

Cool your wort several degrees below fermentation temp and pitch a large starter or slurry from a previous batch, and allow the beer to warm up to fermentation temp of 50F

Hold temp at 50F until the fermentation start to slow noticably. This method noticiably minimizes diacetyl and therefore a diacetyl rest may be skipped.

For a Diacetyl rest allow the wort temp to rise about 10F and hold for several days until fermentation is complete.

When fermentation is complete rack to a carboy or keg for lagering. Lower the wort temp by 2-5F per day (split the 5F to am and pm to maintain a slow rate of cooling) until the beer temp reaches 32-34F. Hold at this temp for several weeks to months.

Carbonation should be medium.

Note: Ensure that each portion of the question has been addressed, on the exam consider crossing off each part of the question as you answer it to make sure you answer the entire question and get the maximium credit that you are capable of.