Dopplebock

Post your tried-and-true recipes

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Bryan R
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Re: Dopplebock

Postby Bryan R » Sun Oct 23, 2016 9:47 am

Maybe we should update the paper again to reflect that :lol:
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Ancient Abbey
German Brewing
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Re: Dopplebock

Postby Ancient Abbey » Sun Oct 23, 2016 9:57 am

It's a starting point for people to be on the same page and understand the flavors. It's consistent with how Narziss introduces recipes and styles. From there, people do what they want. You know this...
Last edited by Ancient Abbey on Sun Oct 23, 2016 10:44 am, edited 1 time in total.
- The best do the basics better -
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Big Monk
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Dopplebock

Postby Big Monk » Sun Oct 23, 2016 10:35 am

I'm still always surprised that the mini mash procedure is not integrated into the paper. I would of thought a major revision would capture that.

For those on the fence the mini mash could certainly tip the scales.
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Ancient Abbey
German Brewing
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Re: Dopplebock

Postby Ancient Abbey » Sun Oct 23, 2016 10:39 am

Who changed my post above?
- The best do the basics better -
Bryan R
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Re: Dopplebock

Postby Bryan R » Sun Oct 23, 2016 10:51 am

Ancient Abbey wrote:Who changed my post above?



I show nothing in the moderator logs.
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Bryan R
Braumeister
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Re: Dopplebock

Postby Bryan R » Sun Oct 23, 2016 10:57 am

Ancient Abbey wrote:
Big Monk wrote:I'm still always surprised that the mini mash procedure is not integrated into the paper. I would of thought a major revision would capture that.
For those on the fence the mini mash could certainly tip the scales.

Interesting observation. I'll take it into consideration for possible inclusion in future revisions.


That's a really good idea. But we have derailed(but gave me a good idea).... I have nothing else to add about dopplebocks though, cause I have never brewed a low oxygen one!
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Weizenberg
German Brewing
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Re: Dopplebock

Postby Weizenberg » Tue Oct 25, 2016 7:16 pm

It's not a clear-cut as this.

Once the order is of a size substantial enough to fill a kiln, any maltster (WEY or BEST etc...) are willing to produce the malt according to your own specification.

The problem for large scale operations is that storage translates directly into overheads. Therefore a restriction of ingredients to be kept on site is on order.

For e.g. Augustiner-Braeu has their own (floor) maltings for their Helles malt, yet they are a customer of BEST. That's quite telling really.

So if you go there and ask them, they'll tell you that they have only Helles malt in their silos. However, they produce some pretty nice Dunkel as well :) Not hard to figure out what is going on.

Summa sumarum: What an outfit like Ayinger or Augustiner does in terms of the superficially perceived operations may not reflect the reality of production.

So beware before jumping to conclusions too early and potentially jump down the rabbit-hole.

My aim is not to clone their products. My aim is to be inspired by them, discover and learn what makes them what I like and then produce whatever suits me according to my own spec.

Isn't this worthwhile?
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bjanat
Apprentice Brewer
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Re: Dopplebock

Postby bjanat » Mon Jan 09, 2017 8:24 am

Bryan, any details on the doppelbock from the recent facebook post? Malt, gravity?


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Smellyglove
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Re: Dopplebock

Postby Smellyglove » Mon Sep 11, 2017 1:32 pm

I've fallen in loves with Doppelbocks and brew them as the last one in a "line" repitching yeast from lower OG beers, so, I don't brew them very often.

Is @Ancient Abbey's recipe a "traditional german" recipe? With three types of crystal, I'm thinking it's sort of a bit an Americanized version?
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Weizenberg
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Re: Dopplebock

Postby Weizenberg » Mon Sep 11, 2017 2:37 pm

Abbey, Techbrau and yours truly concocted many a German brew recipe in collaboration. He has an excellent grasp of the subject, have no doubt. Both really dig the Bavarian styles.
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