Punctuator Dopplebock

Punctuator Dopplebock- 15 gallons

I considered an all Munich malt grain bill, but Charles convinced me that it needed more. I thought about adding the wheat anyway since it was part of the original Einbeck grain bill. The 80 L crystal will give it the color to stay within BJCP style guidelines.

The yeast may sound like a stretch, but the Mexican breweries were built by Austrians immigrants. They do “dark” lagers well, and this yeast is supposed to be pretty forgiving.

The hops is a bit of an experiment to prove that it doesn’t matter (to some extent) what hops are used to bitter. They’ll go for a full 60 minutes and should contribute no flavor or aroma.

This beer started out as a Bock, but the final gravity bumped it to Dopplebock status.

Grain Bill-

  • 33# Munich malt
  • 3# Wheat malt
  • 3# 80L crystal

Hop Bill- 2 oz Nugget hops at 13.8% alpha for 60′

Yeast- White Labs 940 Mexican Lager (50-55F)

Calculated Stats-

  • Original Gravity = 1.072
  • Final Gravity = 1.019
  • IBU = 25
  • ABV = 6.9%

Mash Schedule-

  • Strike 12 gallons liquor at 145 F
  • Mash in at 128 F for 30′
  • Decoct 6 gallons and raise to 158 F for 20′
    • Hold rest mash above 120 F (8 gallons liquor)
    • Bring decoction to boil and boil for 20′
  • Recombine with rest mash to raise temp to 150 F +/- 3 F, hold for 20′
  • Remove 4 gallons and slowly raise to boil for 15′
  • Recombine and raise temp to 160 F +/- 2 F for 1 hour

Brew Day- January 10, 2015

Brewers- Kyle, Dickie, Charles, Rob & Tom

Charles’ Brew Day Pics are here.

  • Mash-in at 10:00 AM, strike temp 145 or so, mashed in the basement, outside temps were around 10 F.
  • 10:30 decoct 6 gallons, raise to 160 F and held for 20′
  • raise to boil and hold for 20′
  • Noon- recombine, 155 F, hold for 20′
  • 12:15 second decoction, bring 5 gallons slowly to boil, hold 15′
  • 1:00 recombine 160 F and hold for 1 hour
  • 2:10 recirculation 15′
  • 2:25 lauter
  • 3:25 end lauter
  • 4:25 boil
  • 5:00 add hops
  • 6:05 flame out

Cold break took a while despite the cold temp outside. Collected 15 gallons of wort in fermenter. I was expecting a few gallons more since we started with gloss to 24 gallons of wort preboil, but the dry winter conditions and hard boil must have taken much of the water out. Gravity was 1.080 on both Charles’ refractometer and my hydrometer.


A decent bubble in the airlock the following morning. Temps in the basement fermentation room are 55F.


January 26, 2015, racked to secondary. Gravity =1.030. Sample tasted pretty good. It needs to age, of course. Sweet, kind of ordinary, nothing remarkable, nothing wrong. Some of the flavors were a little unique; I’m not sure if it’s coming from the beer style, the yeast or the nugget hops.

Fermentation temps have been perfect, never leaving the 50’s, most of which has been below 55F.


March 6, Racked 10 g into kegs and bottled the other 5. Gravity = 1.025, just on the edge of being too much. I would like it a little drier and perhaps it will continue to dry over the summer. Sample was good, but not great, too sweet but not syrupy. I look forward to improvement with age, but I’m not expecting the best beer ever at this point. Both kegs went to the farm and into the fridge.

The Result-

It’s pretty good, a very drinkable Dopplebock. Color is a pretty golden amber haze. It’s got good body and mouthfeel. My only criticism is I think I can taste the high alpha American bittering hop; however, I didn’t find it to be all that unpleasant. It gives the beer a unique character that works; it just lacks a certain traditional, classic bock hop. Charles really liked and I have to admit, though it tastes like an Americanized Dopplebock, I think it’s a winner.

Submitted (2) bottles to the Microfest competition.

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