Friday, December 21, 2007


(from BJCP)
5C. Doppelbock

Aroma: Intense maltiness. Virtually no hop aroma. While diacetyl or esters should be low to none, a fruity aspect to the aroma often described as prune, plum or grape may be present due to reactions between malt, the boil, and aginig. A very slight roasty aroma may be present in darker versions
Appearance: Gold to dark brown in color. Lagering should provide good clarity. Head retention may be impaired by higher-then-average alcohol conten
Flavor: Very rich and malty, infrequently a touch of roastiness. Invariably there will be an impression of alcoholic strength, but this should be smooth and warming rather than harsh and burning. Presence of higher alcohols (fusel oils) should be very low to none. Little to no hop flavor. Hop bitterness varies from moderate to low but always allows malt to dominate the flavor
Mouthfeel: Full-bodied. Low carbonation.
Overall Impression: A very strong, rich, lager beer
History: A Bavarian specialty invented in Munich by the brothers of St. Francis of Paula. historical versions were less well attenuated than modern interpretations, with consequently higher sweetness and lower alcohol levels
Most versions are dark colored and may display the caramalizing and melanoidin effect of decoction mashing, but pale versions have also been made.
Pale lager malt for pale versions, Munich and vienna malts for darker ones and occasionally a small fraction of dark-roasted (burnt) malt in those. Continental European hops. Water hardness will vary. Lager yeast.
Vital Stats:
O.G. 1.073-1.120
IBUs: 20-40 F.G. 1.018-1.030
SRM: 12-30 ABV: 7.5-12%
Commercial Examples: Paulaner Salvator, Ayinger Celebrator, Spaten Optimator, Tucher Bajuvator, Augustiner Maximator, EKU Kulminator "28", Loewenbraeu Triumphator, Hacker-Pschorr Animator, Old Dominion Dominator

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