Dopplebock

[Bryan R]

Maybe we should update the paper again to reflect that

[Owenbräu]

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...

[Big Monk]

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.

[Owenbräu]

Who changed my post above?

[Bryan R]

[Bryan R]

[Weizenberg]

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?

[bjanat]

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


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[Smellyglove]

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?

[Weizenberg]

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.