Double Decoction Mashed DOPPELBOCK (Traditional Method) | Brew Like It's the 1600s | Grain to Glass

In this video, I brew a traditional decoction mashed doppelbock, easily the toughest brew I've ever done! This was a 9 hour brewday and a 3 month fermentation, but was well worth it! This beer turned out amazing and was well worth the time and effort. I think decoction mashing is worth doing if you enjoy constant interaction with your brewing, but is not necessary for a good beer. I however think it made a discernible difference in this particular beer.
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The recipe for 5.5 gallons is below, your efficiency may vary:
"Pontificator"

8.0% ABV 24 IBU

12 lb Munich I (71.6%)
3 lb Munich II (17.9%)
1 lb Caramunich (6%)
0.5 lb Melanoiden Malt (3%)
0.25 Carafa II (1.5%)

HochKurz Double Decoction Mash (alternatively a 60 min 150 F (65 C) single infusion mash can be done):
1. Protein rest - 133F (56 C) - 15 min
2. Add 6 quarts boiling water
3. Maltose Rest - 145 F (63 C) - 90 min
4. Decoct 9.5 quarts thick mash, boil for 30 min, then add back in
5. Dextrinization Rest - 158 F (70 C) - 60 min
6. Decoct 9 quarts thick mash, boil for 30 min, then add back in
7. Mash out - 168 F (76C) - 15 min

Water (ppm): Ca: 79, Mg: 24, Na: 83, SO4: 83, Cl: 179, HCO3: 123

120 minute boil:
1.3 oz (37g) Perle (7.2% AA) - 60 min

OG: 1.079

2-4L starter Wyeast 2206 Bavarian Lager (500B cells)

Ferment 45-50 F (7-10 C) for 10 days, then raise to room temperature for 3-5 days, then lager for 2+ months.

FG: 1.020
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Full disclosure, most of the links on this page are affiliate links. This means if you buy through them I make a small percentage from the sale at no additional cost to you. All money earned through the channel goes back into the videos and brews you see on my channel. As always, don't just take my word for it, do your research before you decide to buy.
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0:00 Intro and Welcome
0:29 Style Description and Approach
2:37 Recipe
8:54 Dough in, Protein Rest and Infusion
11:45 Decoction 1 and Decoction Mashing Tutorial
18:48 Decoction 2
21:01 Mashout and Lauter
24:25 Boil
28:24 Fermentation Plan and Yeast Pitch
32:03 Fermentation Follow-Up
33:35 Pour and Tasting Notes
42:09 Potential Improvements
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#doppelbock #lager #decoction