Doppelbock is one of the most difficult and time consuming infusions Glengarry creates. The infusion process takes about 4 hours to do correctly. This beer, like the Vanilla Bean Porter, has a very high grain load for the infusion and stresses the Glengarry Brewery infrastructure. The infusion requires both tanks to be used and involves frequent transfers back and forth for the process to succeed and produce the smoky sweet character of a Dopple. The labor is well worth the effort. Lagering can last for up to 12 weeks to achieve the correct flavor crispness. The dark lager that emerges is bold and crisp, yet sweet like a Dopplebock should be.
This beer, and most Glengarry Brewing beers, are true to the "Reinheitsgebot". This means the ingredients are restrained to the categories of Grains, Hops, and Yeast. No fruit or other adjuncts (tongue in cheek). Here is a list of Glengarry Dopplebock ingredients.
A good Dopplebock features the malt.
Dopplebock features the malt, not the hops. So you won't taste a whole lot of hop in this beer. It is brewed to be crisp and bold (lengthy lagering process), yet sweet and malty.
Grain Bill:
- 9 lbs. Munich Malt 10L
- 5 lbs. Czech Pilsner Malt
- 0.5 lbs. American Chocolate Malt
- 1 oz Hallertau Hops
- 1 oz Tettnanger Hops
Hops:
- 1 oz Tettnanger added @ 30 mins
- 1 oz Hallertau added @ start of boil
Yeast: Wyeast 2206 Bavarian Lager
Adjuncts: None
Infusion Process:
- 10 mins rest @ 120 degrees F
- bring to 144 degrees F
- transfer 1.2 gallons to boil for 15 mins, return
- 10 mins rest @ 144 degrees F
- bring to 158 degrees F
- transfer 1.2 gallons to boil for 15 mins, return
- 20 mins rest @ 158 degrees F
- bring to 170 degrees F, mash out.
- 60 min boil
Fermentation:
- 21 days @ 45 degrees F
- Rack off, 1 week at 45 degrees F, drop to 35 degrees for at least 5 - 6 weeks
OG: ~1.064
FG: ~1.035
ABV: ~ 8.7%