Keep this desciption in mind as you make comments on the recipe.

Malty sweetness is dominant but should not be cloying. Malt character is more reminiscent of fresh and lightly toasted Munich-style malt; more so than caramel or toffee malt character. Some elements of caramel and toffee can be evident and contribute to complexity, but the predominant malt character is an expression of toasted barley malt. Doppelbocks are full bodied and deep amber to dark brown in color. Astringency from roast malts is absent. Alcoholic strength is high, and hop rates increase with gravity. Hop bitterness and flavor should be low and hop aroma absent. Fruity esters are commonly perceived but at low to moderate levels.

Original Gravity (ºPlato): 1.074 1.080 (18 19.5 ºPlato)

Apparent Extract/Final Gravity (ºPlato): 1.014 1.020 (3.5 5 ºPlato)

Alcohol by Weight (Volume): 5.2 6.2% (6.5 8%)

Bitterness (IBU): 17 27

Color SRM (EBC): 12 30 (24 60 EBC)

System Specifics

Brew Length: 50 BBL

Kettle Full: 1800-2000 Gallons

Mashing System: Infusion

Grist Weight: Up to 3200 lbs (Due to high gravity, we will make two mashes to fill our kettle)

Malt is the key to making a great tasting Dopplebock. We want to use what a German Brewmeister would use in brewing an authentic German Dopplebock. Munich, Vienna and even Pilsner Malt should be considered. Using the parameters in the Style Description section, and consideing the size of our system, we want YOU to decide what varieties of malt and what quanities we should use.

Our Hop selection process should be considerably easier than the Malt selection, since this lager’s foundation is based on Malt. But nonetheless, it is extremely important that we are prudent in our Hop selection so that we achieve a well-balanced Dopplebock.

Being true to the style, we should give primary consideration to German Hop varieties. There are multiple varieties of German Hops used in brewing great Dopplebocks.

This is not set in stone, and all varieties and origins will be considered. Perhaps a clean, mellow, bittering hop such as Perle could be used. But YOU tell us! What variety? How much? And when do we add them?

As you know, there are hundreds of Yeast strains used in brewing beer. In this situation, we are looking to use an alcohol tolerant, well attenuating, clean, lager yeast.

Please only recommend commercially available strains.