How to brew a great Doppelbock with Novalager - brewing a dark lager - Grain to Glass

Welcome to the video on brewing Doppelbock.

Discuss the beer style and personal brewing experience.

Mention the recipe's ABV of 8% and original gravity of 1072.

Describe the grain bill percentages: 42% Munich, 27% Pilsner, 10% Caramel Munich, 7% Munich II, 7% Vienna, 3.5% Melanoidin, 3% Wheat, and 1% Carafa Special III.

Explain the importance of ascorbic acid for shelf stability in the mash.

Boil the wort for two hours to enhance stability and flavor.

Add 21 IBU of Halertau Magnum hops after 90 minutes of boiling.

Add 3 IBU of Halertau Mittelfrüh hops in the last 10 minutes of the boil.

Use 4 milliliters of lactic acid for pH adjustment during brewing.

Ferment with 4 packages of Nova lager yeast, controlling fermentation temperature.

Perform a protein rest for 15 minutes at 52°C, then an alpha rest for 30 minutes at 62°C, followed by a mash at 68°C for 60 minutes, and mash out at 78°C for 10 minutes.

Discuss the importance of water profile, aiming for low minerals and specific chloride to sulfate ratios.

Ferment at 70°C for 7 days, then ramp up to 20°C for a diacetyl rest for another 7 days.

Condition the beer for 3 weeks, tasting along the way to monitor flavor development.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens