Brew a Doppelbock
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- Опубликовано: 16 окт 2024
- A recipe for how to brew a Doppelbock. This is a lower alcohol Doppelbock, similar in strength to Ayinger Celebrator.
It is rich, sweet and very malty, just like this strong lager should be.
#fermentation #homebrew #makebeer #brewing #ale #beer #homebrewing #bavarian #whitelabs #WLP835 #germanlagerx
Thanks for the video, really enjoyed, as usual.
Glad you enjoyed it. Thanks.
I hate that youtube killed your channel in my recommendations. I literally asked about a doppelbock in another video, and now I'm a month late to watching it. Great video! I'll try one in the next month!
Ah ha, so that's where you went... ha ha.
RUclips seems to have cut out some of my usual channels as well, I was just talking about that this morning.
This beer is really enjoyable to drink, but making it again, I'd definitely either up the malt bill / alcohol a bit, or increase the darker malts a little. Good luck on the brew day.
@brewandbuild thanks! I'll make an effort to search up brew and build every week or so from now on! I'll make a Strong Bitter an a Wee heavy first, then the Doppelbock
Another great video, keep em coming! I'm curious to see which other styles you'll brew
Ha ha, thanks. I'm fascinated by all the styles, so anything is possible. 🍺
What’s the weird noise like an over tightened guitar string?
It's me on guitar...
No, it's the Braumeister binging to say that I've interrupted the mash program.
That's interesting, that you say you haven't seen an efficiency drop, in no longer sparging, when all the science of washing the sugars down into the boil kettle, makes sense.
How about re-mashing the spent grains for a second beer, to see how much sugars are left 🤔
I'm certainly not against sparging, on a system where you can do a much thicker mash, it's obviously necessary. On the Braumeister, I now don't see the point. I'm impressed that you picked up on that, I kind of put it in there as a bit of a throw away comment... 😁
I sparged for about the first year on this system, then I stopped just to see if I got a difference, I didn't see one, so I haven't sparged for years now.
The Braumeister pumps water up from the bottom, into the malt pipe until it is full, the mash water then flows over the top and down the sides to cover the heating elements and the pump drain. The volume on the sides is actually quite small, so any large reduction in water volume risks running the elements dry.
On my average mash, I would only be happy to hold back 3 or 4 litres of water because of this. My theory is: 4 litres of sparge water vs 21 litres of other mash water, probably doesn't wash out a great deal more sugars.
Other 'all in one' systems where the mash water is circulated and continuously sparged over the top can in theory, use a thicker mash. As there is no malt pipe to 'fill', then there is always plenty of water in the bottom for the pumps and heating elements. Those systems possibly benefit from washing out the sugars. I couldn't say, as I don't have experience with them.
It's funny you mention re-mashing. The second video I was going to do on this was about a light beer I made from a second mash and parti-gyle of those grains.
I got halfway into setting up the mash, and then worked out that with brewing two beers, and filming, I was going to end up with about a 13 hour day, and so I abandoned the idea, and chucked the grains. If I start brewing a lot of high gravity, then I may get another boil kettle, so that I can parti gyle and boil at the same time....Future plans huh?
@@brewandbuild I see your logic now. You're probably right, a few litres of sparging probably won't add much.
I use a Bulldog Brewer, so I'm used to mashing in 14 or 15 litres, then sparging to maybe 27 litres for a 23 litre post-boil.
I'm also a big fan of the 'double crush'. 👍