Live Oak Fumigator Smoked Doppelbock

Recipe and notes provided by Live Oak Brewing Company head brewer Dusan Kwiatkowski, seen above with a selection of the brewery’s stellar smoked beers.

Target OG: 21ºP (1.084)

Malt

• 45% Munich malt
• 28% Beechwood Barley malt
• 21% Oak Smoked Wheat malt (Viking Oak Wheat, if available)
• 4% Munich Dark malt
• 2% Black malt

Step Mash

• 50ºC – 15 min
• 62ºC – 25 min
• 68ºC – 20 min
• 72ºC – 5 min
• 78ºC – begin worlauf

Hop

• 60 min boil of German Northern Brewer Hops for 20 IBU
• 30 min boil of German Mittelfruh Hops for 18 IBU

Yeast/Fermentation

Fermentation with Fermentis SafLager 34/70 German lager strain at 48ºF. Increase temperature to 60ºF at about 9ºP until the beer finishes primary, usually just under 5ºP. Crash, and then transfer to conditioning and keep at 40ºF for 2 weeks, which may drop another 0.5ºP. Then we turn it down to 34ºF for 4-5 weeks.