Mashturbator Doppelbock: Recipe and Tasting Notes

If you're reading this blog, you are likely aware of the historical significance of the Doppelbock style. You may also be aware that these malty, melanoidin-rich, and relatively high alcohol beers of German origin have names that traditionally end in "-ator." The name I chose for this doppelbock fulfills these general guidelines while containing multifarious meanings, some more obvious than others. So, at risk of sounding sophomoric, I offer my take on a beer that can satisfy your desires on long, cold, late-winter/early spring nights and lubricate many a session (so to speak).

Mashturbator Doppelbock

5.5 gallons OG: 1.086  BU:  27  SRM:  18

Grist

10# Light Munich (6 SRM) 54.8%

8# Pilsner (2 SRM) 43.8%

.25# Carafa III (525 SRM) 1.4% - add at mash-out

Hops

1.5 oz. Mt. Rainer (or other Noble-type hops) 90 minutes FWH

Yeast

German Lager (White Labs WLP830)

Other

Calcium chloride in mash and boil (a few grams in each should be fine); for more info, google "chloride to sulfate ratio beer"

Procedures

Dough in, holding mash at 134F for 5 minutes. Decoct enough thick mash to bring main mash (when returned) to 149F and put in separate pot. Slowly bring decoction up to 149F, hold at 149F for 20 minutes, and then boil decoction for 15 minutes. Return decoction to main mash and rest 20 minutes. Decoct enough loose mash to raise main mash (when returned) to 157F and put in separate pot. Slowly bring decoction up to 157 for 30 minutes, and then boil decoction for 15 minutes. Return decoction to main mash and rest 30 minutes. Decoct enough loose mash to bring main mash to 168F (for mash-out) and put in separate pot. Bring to boil for 15 minutes. Return decoction to main mash. Add Carafa III now. Mash-out 10 minutes. Sparge with 168F water (don't forget your first wort hops) until pre-boil volume is collected. Boil 90 minutes. Pitch enough yeast for a healthy fermentation. Ferment at low end of 50-55F range. Raise fermentation temperature above 65-68F for 24 hours within 1-1.5 degrees Plato of FG (approx. 1.020 SG) for diacetyl rest. Rack to secondary to promote beer clarity if desired. Slowly reduce temperature over several days to lagering temperature (33-35F). Lager at least one month but up to three months for best results. (Variations on technique and sequence of fermentation/lagering steps are okay, but do your research.)

Tasting Notes

Appearance-Dark, rusty orange. Nearly clear, but not bright. Thick, tight head that dissipates but leaves lacing and successive foam rings on the glass.

Aroma-Toasted bread crust, malt, melanoidins. Earthy hop aroma.

Mouthfeel-Medium/full. Soft, med/low carbonation

Taste-Malt, bread, crust, subdued sweetness balanced by earthy hops. Slight yeasty muddiness (should condition out after a few pours). Becoming skunky even after a few minutes of UV exposure.

Overall-I like this beer more each time I drink it. Satisfying malt, balanced by earthy, floral hops. I could actually stand less hops in this beer, but they should fade a bit with time. Aided by a cool fermentation and long lagering period, this beer drinks like a beer of lower gravity, but one becomes more aware of its weight half-way through the pint. As aesthetically pleasing as it is gustator-ily.