Planning a Doppelbock to age in the keg till fall. Never done one and will use ingredients on hand. Trying to get max malt flavor obviously. Here is recipe for 2.5 gal batch. I have doubts about the hops and the brown sugar ( was to boost alcohol), maybe plain cane instead? Don’t have any more base malt. I have Willamette and EKG or could go all Magnum but that’s it. OG 1.080 5lbs Dark Munich 4lbs Vienna 12 oz Dark Brown Sugar 8 oz Melanoidin 2 oz BlackPrinz 7g Magnum @ 60 min 22g Hallertau @ 15 Total IBU 25 Yeast Imperial L-17 Have temp control, planning on 52F Thanks
I take it not enough malt, so you need the sugar to hit 1.080? I would go cane over brown. My take is drop the OG target to 1.074, 13 Plato, which is the low end. Some of tgenones i liked in Germany are 13 P. 25 IBU is good. Magnum to bitter is fine. 22g late in a 2.5 gallon batch is too much for me. I might go to a half ounce, or even a quarter oz. These beers should shout malt, and whisper hops.
I'll second @dmtaylor You might need to order some more malt or DME, true, but sugar is not a substitute for malt. And it is verboten in Germany too. Good enough reason for me. If you must use sugar use dextrose. Dark brown sugar is a terrible brewing ingredient IMO. It is good for baking, not consistent and can have an odd burnt taste if you are unlucky. Cheers
