Doppelbock is a style of beer I really love. I love the intense bready/toffee malt character coupled with the clean fermented lager profile. Doppelbock is a traditional German style lager with high level of malt flavour/aroma and higher ABV. Not what you typically think of when you hear the word lager, but remember lager is just a type of yeast (and also a conditioning practice). I previously brewed a Doppelbock back in Feburary 2014 and it turned out fantastic. It even did quite well in a few competitions including a 3rd Best of Show (BOS), my best placing so far in a competition. Naturally I had to brew one for the wedding.
This may have been my first time re-brewing a recipe without any changes. I last brewed this beer in September and it turned out pretty fantastic. Very clean, low grainy malt flavour, and just a hint of spicy hop in the flavour. The 2.0 was brewed back in September and submitted into a homebrew advent calendar, the 2.1 was re-brewed on Nov 16ᵗʰ for the wedding. The name is inspired by my dog Newton, who is always off somewhere getting into trouble! The below picture is of the 2.0, it is slightly blurry but you can see the perfect clarity and beautiful pale gold colour.
Going back a step, Helles is kind of an obscure style for some people in North American. According to the German Beer Institute it accounts for one out of every four beers consumed in Germany, only less popular than the German Pilsner and Weizen styles. The name Helles comes from the German word “hell” which means light. This style is one of the few with a definite birthday, first released by Spaten Brewery on March 21ˢᵗ 1894. It is the main beer style served in the beer tents at the Munich Oktoberfest, and is typified by beers like Hofbrau Original, Spaten Premium Lager, Hacker-Pschorr Münchner Gold, and many more. Those listed beers are available in the LCBO in Ontario, and it was the Hofbrau Original that inspired me to try my hand at brewing a lager (because it was delicious)!
My thinking behind this recipe was to keep it pretty simple and only add things with a purpose. My original recipe had Munich I and Melanoiden in addition to the Pilsner so this version is simpler. The traditional Helles recipe is just 100% Pilsner malt with just enough hop bitterness to balance. I decided to add a tiny bit of interest in form of Vienna malt and a touch of Saaz as a late boil addition. I’ve found that sufficient lagering time is very important for lager styles since high clarity increases their appeal. Check out how clear the 2.0 turned out!