Bock is a strong German lager, a fairly dark, very malty, and it originated as a lightly hopped ale first brewed in the 14th century in the town of Einbeck. The style from Einbeck was later adopted by Munich brewers in the 17th century and they pronounced "Einbeck" as "ein Bock" or "a billy-goat" and thus the beer became known as "Bock". To reinforce this, the goat often appears on bock labels.
Doppelbock or "double bock" is a stronger version of traditional bock that was first brewed in Munich by the Paulaner monks. Doppelbock is high in alcohol and sweet, and served as "liquid bread" for the monks during times of fasting, when eating solid food was not permitted. They named their beer "Salvator" or "Savior", which today is trademarked by Paulaner. Brewers of other dopplebocks often add "-ator" to their beer's name as a signpost of the style. Today there are 200 "-ator" doppelbock names registered with the German patent office and a bunch more in the U.S.
This style seems to me like it would be a great base for a smoked beer. The Latin word for smoke is "fumus" so Fuminator seemed like a natural for a smoked doppelbock. And I really don't want to drink anything named "fumigator." I'm using a combination of the traditional German Rauchmalz (smoked malt) and cherry smoked malt. The cherry smoked malt has a much smokier nose and taste, so I'm going light on that. I think the overall effect will be about the same as an equal mix of smoked and non-smoked malts.
Fuminator Smoked Doppelbock Recipe
|37%||7||0||Munich Malt - 10L||36||10|
|16%||3||0||Weyermann Vienna Malt||34||3|
|11%||2||0||Caramunich Malt 40||33||40|
|5%||1||0||Cherry Smoked Malt||34||2|
|Primary: German Bock Lager (WLP833), liquid yeast with medium flocculation and 73% attenuation|