The recipe for Chopinator Chopppelbock, the collaborative doppelbock devised by Michael Dawson and seen brewed by members of TRASH and TRUB homebrew clubs in Chop & Brew – Episode 41. This single decoction mash recipe was built specifically for a year of aging, but if fermented well doesn’t require that long in order to enjoy. Feel free to tweet brewer day host and beer overseer Jack Smith (@WhenYeastAttack) if you have any specific questions that he may be able to help with.
Batch Size: 10 gallons
OG: 1.089 / FG: 1.018
ABV: 9.3% / IBU: 24
Boil Time: 90 minutes
35 lbs 8 oz Weyermann® Munich Type I
12 oz Weyemann® CaraAroma®
12 oz Weyermann® Melanoidin Malt
4 oz Weyermann® Carafa® II
56 g Hallertauer Mittelfrueh [5.5% AA] – First Wort Hop
28 g Hallertauer Mittelfrueh – 15 min
Wyeast Labs 2206 Bavarian Lager (HUGE starter!)
Dough-in by adding 51.425 qt of water at 142F strike temperature for first temperature stage at 133F – Hold 10 min
Saccharification Rest: Decoct 18.542 qt of mash and boil it – 156F – 45 min
Mash Out: Add 0.014 qt of water and heat to 168F for 10 min
Sparge: Fly sparge with 6.34 gal water at 168F
– Strike with enough water for 1.3 qt/lb, dough in, then add more water to fill mash tun. This way we’ll have a thin mash for decocting but won’t overflow.
– Pull as many quarts of thicker part of the mash as your decoction boil vessel will hold.
– Hold Decoction Mash at 154F for 15 minutes before bringing to a boil.
– Boil decoction for 30 minutes. Be sure to stir constantly and consistently to avoid scorching or burning the grain mixture.
– Total ramp time = 65 minutes (5 minutes to get to 154F, 15 min rest at 154F, 15 minutes to get to boil, 30 minute boil)
– Add boiled thick mash back to main mash in installments to not overshoot the next step temperature.
– Recirculate after adding all back if step temperature not reached.
– Any leftover boiled thick mash, let it cool to the same temp as the main mash before adding it back in.
– Sparge, boil, cool as usual.