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Doppelbock. Ok, it's an ale brewed with Voss Kveik, grain to glass in 6 days, bottled from the keg on the morning of day 8. Hochstapler means impostor (thanks Google translate).

The sugar addition is only because I ended up with low efficiency due to brewing a big beer in the Brewzilla 35l. I don't recommend it if you know you can hit your numbers. I did it near the end of the boil as an adjustment. If you adjust, just raise the base malt. Overall I'm really happy with this brew and I'd do it again with only minor changes, if that.

Note that the water additions here are to modify Dartmouth water. I'll include the actual water profile used below so you can build your own if you so desire. It's a bit less bicarbonate and higher sulphate and calcium than actual Munich water, more like my Altbier profile. I read that Munich water kind of sucks and brewers there don't even really use it.

Recipe Specifications
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Boil Size: 25.0 L
Post Boil Volume: 23.0 L
Batch Size (fermenter): 21.5 L
Bottling Volume: 19.5 L
Measured OG: 1.083 SG
Measured OG: 1.018 SG
Measured ABV: 8.7%
Estimated Color: 26.7 SRM
Estimated IBU: 42.5 IBUs
Measured Efficiency: 59 %
Boil Time: 90 Minutes (only reason was to get closer to my numbers, 60 should be fine)

Water profile:
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Name: Munich, Germany Doppelbock

Ions:
Calcium: 60.00
Magnesium: 7.00
Sodium: 50.00
Sulfate: 80.00
Chloride: 60.00
Bicarbonate: 120.00


Ingredients:
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Amt Name Type # %/IBU Volume
30.7 L Munich, Germany Doppelbock Water 1 - -
3.10 g Baking Soda (Mash) Water Agent 2 - -
2.10 g Calcium Chloride (Mash) Water Agent 3 - -
2.00 g Epsom Salt (MgSO4) (Mash) Water Agent 4 - -
1.60 g Gypsum (Calcium Sulfate) (Mash) Water Agent 5 - -
1.40 g Chalk (Mash) Water Agent 6 - -
0.80 g Salt (Mash) Water Agent 7 - -

8500.0 g Munich Malt (CMC) (10.5 SRM) Grain 8 89.2 % 5.5 L
300.0 g Caramunich III (Weyermann) (71.0 SRM) Grain 9 3.1 % 0.2 L
175.0 g Melanoidin (Weyermann) (30.0 SRM) Grain 10 1.8 % 0.1 L
150.0 g Special B (Castle Malting) (152.3 SRM) Grain 11 1.6 % 0.1 L
100.0 g Carafa II (Weyermann) (415.0 SRM) Grain 12 1.0 % 0.1 L
40.0 g Mt. Hood [5.50 %] - First Wort 60.0 min Hop 13 21.1 IBUs -
12.0 g Warrior [13.00 %] - First Wort 60.0 min Hop 14 15.0 IBUs -
300.0 g Sugar, Table (Sucrose) [Boil] [Boil for 60 min]( Sugar 15 3.1 % 0.2 L
20.0 g Mt. Hood [5.50 %] - Boil 20.0 min Hop 16 6.4 IBUs -
0.28 tsp Irish Moss (Boil 10.0 mins) Fining 17 - -
3.00 g Diammonium Phosphate (DAP) (Primary) Other 18 - -
1.0 pkg Voss Kveik Slurry (Lallemand #- ) [50.28 ml] Yeast 19 - -


Mash Schedule: BIAB, Medium Body
Total Grain Weight: 9525.0 g
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 23.6 L of water at 75.5 C 67.0 C 120 min
Note: I removed 3 L of my strike water after the mineral additions and added it back to the beginning of the boil. There's not enough room in the Brewzilla for full volume mashes! Yep, I like to mash full volume, no sparge. Do it how you like.

Fermented at 30C.

Hard to believe this was turned around so fast. Some lovely dark fruit character in there a plenty of sweet and round malt notes. A nice big beer to sip away at on Boxing Day; thanks!

Just finished this gem. Really enjoyed the big malty / dark fruit flavors. The bitterness brings it all together. I've been on a kveik kick for the last year and have brewed some dark beers like American stouts and robust porters with Voss. Although it's an imposter it definitely works here.

1 also have a Brewzilla. Next time try and overnight mash. I mash in at 11 pm, stir and recirculate for 15 minutes, then cover with tinfoil and snap on the cover and leave on the 500w element. By 7 am I sparge.

This gives me an 82% mash efficiency and 79% brewhouse efficiency. Might be useful on big beers also.

jkdunbar wrote:1 also have a Brewzilla. Next time try and overnight mash. I mash in at 11 pm, stir and recirculate for 15 minutes, then cover with tinfoil and snap on the cover and leave on the 500w element. By 7 am I sparge.

This gives me an 82% mash efficiency and 79% brewhouse efficiency. Might be useful on big beers also.

When doing the overnight mash, is there any reason why you wouldn't keep the recirc going?

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This caught me off guard on the first sip. I didn’t read the percentage and holy, now I’m gonna be buzzed by supper. Excellent beer, flavours are amazing and drinks very easy for being almost 9 percent. Thanks for the share!


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LeafMan66_67 wrote: ↑

Mon Dec 27, 2021 1:14 pm

jkdunbar wrote:1 also have a Brewzilla. Next time try and overnight mash. I mash in at 11 pm, stir and recirculate for 15 minutes, then cover with tinfoil and snap on the cover and leave on the 500w element. By 7 am I sparge.

This gives me an 82% mash efficiency and 79% brewhouse efficiency. Might be useful on big beers also.

When doing the overnight mash, is there any reason why you wouldn't keep the recirc going?

Sent from my SM-P610 using Tapatalk

Didn't seem to need it, and it's less noisy if your get a stuck mash . Plus it keeps the evaporation losses to nil. Sparging is a breeze also. Never needed rice hulls with overnight.

82% is is good as your are going to get out of these machines!

6 days?!? That is truly impressive. This tastes great... I had a first sip before reading the recipe and was like "yep, tastes like a dopplebock"... always ok to be deceived when the end result is very tasty. Kveik is such a beast, and I am always amazed it seems to handle complex/nuanced flavours well despite its ridiculous speed.

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This was delicious. Smooth and hid the alcohol well. Really well made and I’m very impressed with that kviek yeast !

Malty and toasty with molasses like flavours. Very enjoyable.

Thanks, everyone! I'm glad you're enjoying it.

Excellent brew. Really enjoyed it tonight. Thanks!