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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Clone Brews book- Celebrator Doppelbock recipe
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Old 01-27-2011, 04:33 PM   #21
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the stated gravity is 18.5P, 1.077. that leaves an FG of 1.026.

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Old 01-04-2012, 01:24 PM   #22
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I was getting ready to prepare this recipe from Clone Brews.

Did anyone here eventually brew this particular recipe, and if so how did it compare to original.

Got plans to do this batch over MLK day, think I'll called it Occupator.

-------------------------------------------------------------------

Edit: 1/17/2012 - So I ended up brewing this recipe, with a few small changes. I'll report back in several months to let you know how it turned out.

MLK Occupator
Targets
Batch Size: 5.0 gal
Boil Size: 5.75 gal
Boil Time: 60 min
Efficiency: 70%
OG: 1.085
FG: 1.023
ABV: 8.1%
Bitterness: 24.1 IBUs (Tinseth)
Color: 16 SRM (Mosher)

Fermentables
Chocolate Malt (UK) Grain 5.0 oz Steep 73% 350-425 L
Briess LME - Pilsen Light Extract 8.8 lb Boil 80% 2 L
Muntons DME - Light Dry Extract 1.5 lb Boil 95% 4 L
Dark Munich Malt - 12L Grain 12. oz Steep 77% 12 L
Caramunich III Malt Grain 8.0 oz Steep 72% 56-60 L

Hops
Northern Brewer 8.6% 0.75 oz 60 min Pellet 17.0
Hallertau 4.3% 0.50 oz 60 min Pellet 5.7
Hallertau 4.3% 0.25 oz 15 min Pellet 1.4

Misc
Maltodextrine Boil 8 oz 60 min
Irish Moss Fining Boil 1 tsp 15 min
Yeast Nutrient Primary 1 tsp 10 min

Yeast
WLP833 - German Bock Lager Yeast Lager Liquid 2 qt

Steps:
1. Steep specialty grains @ 150˚ for 30 min.
2. Sparge grains w/ 155-160˚ H20 & bring to boil.
3. Flame out, add 1/2 to 3/4 of fermentables.
4. Bring back to boil, then add hops, remainder of fermentables, etc, per schedule.
Results: 5.5 gallons @ OG: 1.084
5. Pitch yeast & ferment @ 50˚

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Fermenting: Hefeweizen
Secondary/Lagering:Oktoberfest & Doppelbock,
Bottled: Am. Amber, ESB, JC Dubbel, Behemoth Imperial Stout, Wee Heavy Scotch Ale, Lefty Vienna Lager, Hefeweizen, Sm. Barleywine, Sm. Porter, Dunkelweizen & Helles Bock, Nut Brown, Cream Stout
Kegged: Trippel, Cream Stout, Belgian IPA '13, Nut Brown Ale, Am. Amber, Hot Walker Pale Ale
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Old 03-09-2012, 02:05 AM   #23
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How's it going so far? You might still be lagering at this point

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Old 03-10-2012, 12:42 PM   #24
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Yeah, its about one month into lagering so far. I might have to take a taste today to see how its progressing.

Edit:
3/18/2012 - I checked out how the lagering was progressing. Its attenuated down from 1.084 to 1.025, 7.7% ABV, 70% AA. It has a nice chocolate color, but clear. Taste great,its got a fairly complex flavor profile. A nice roasted character; chocolate is present but not overwhelming. Its got a bit of alcohol taste to it, not too bad, hopefully that will mellow out a bit. I fermented @ 50˚ the entire time, its been lagering at about 33˚ for around 40 days so far.

I've not had a Celebrator in awhile, probably time to run down to Sergio's to compare to the commercial example.

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Fermenting: Hefeweizen
Secondary/Lagering:Oktoberfest & Doppelbock,
Bottled: Am. Amber, ESB, JC Dubbel, Behemoth Imperial Stout, Wee Heavy Scotch Ale, Lefty Vienna Lager, Hefeweizen, Sm. Barleywine, Sm. Porter, Dunkelweizen & Helles Bock, Nut Brown, Cream Stout
Kegged: Trippel, Cream Stout, Belgian IPA '13, Nut Brown Ale, Am. Amber, Hot Walker Pale Ale
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Old 12-19-2012, 09:46 PM   #25
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And? How did it turn out?

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Old 12-20-2012, 11:25 AM   #26
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Umm good!!

It came out with a very complex flavor profile. A bit chocolatey, not bitter, smooth, rich, quite tasty. I mentioned hot alcohol taste when it was young, that flavor disappeared after about 4 months of lagering.

I've not had opportunity to compared to the original yet.

I probably still have about 1-2 gallons remaining; seems like its peak flavor was reached at around 9 months of lagering. Its still good, but doesn't seem quite as robust as 2 months ago.

I bottled a few of longevity; I'll be curious to taste how they hold up.

I can recommend the recipe I devised, I'll be doing it again in the next month or two. Be cautious with the chocolate malt addition, it could easily overpower the fine balance of flavor. I used the British chocolate because its bit less bitter than ordinary chocolate malt.

Next time I pour one I take a photo and post.

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Fermenting: Hefeweizen
Secondary/Lagering:Oktoberfest & Doppelbock,
Bottled: Am. Amber, ESB, JC Dubbel, Behemoth Imperial Stout, Wee Heavy Scotch Ale, Lefty Vienna Lager, Hefeweizen, Sm. Barleywine, Sm. Porter, Dunkelweizen & Helles Bock, Nut Brown, Cream Stout
Kegged: Trippel, Cream Stout, Belgian IPA '13, Nut Brown Ale, Am. Amber, Hot Walker Pale Ale
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