Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Bock > All-Grain - Evil Goat of Ainpoekish (5C Doppelbock)

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Old 11-14-2013, 07:26 AM   #31
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Enter it in YouTube and you will find several good videos. One by a German guy was really good and there was another but I can't link them on the phone app. It's a process but I enjoyed it.

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Old 12-04-2013, 03:39 AM   #32
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So I ended up doing a single infusion mash at 158, and then pitched a huge starter of Wyeast 2308 into wort with an OG of 1.093. It has been sitting in my fermentation freezer at 50 degrees for 16 days. fermentation has slowed way down so I just pulled a sample and it is only down to 1.038.

I roused the yeast a bit, and bumped the temps up to 60 degrees.

I am really hoping that the warmer temps will be enough to get another 12-14 points off the gravity (though I doubt it will get me that much) and help to take care of the bit of diacetyl that I am getting in the sample.

Any other suggestions on how to make sure this ferments out completely? Even though it is still too sweet and a little buttery, the taste is fantastic.

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Old 12-05-2013, 11:02 PM   #33
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pulled a sample last night and it's at 1.026. The rapid ferment sample/test got down to 1.022 so this is in the ball park. Great smell, color and flavor developing right now! Have it upstairs to come to temp a bit then going to keg it up and stick it back in the fridge for a few months. Started at 1.094 so this is a pretty good drop, methinks!

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Old 12-21-2013, 03:55 PM   #34
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I see you repitched from Slurry, I want to start doing the same. I was wondering if you could explain your process?

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Old 12-23-2013, 02:41 AM   #35
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I see you repitched from Slurry, I want to start doing the same. I was wondering if you could explain your process?
Pretty much just rack the beer into a secondary then take some (but not all) of the slurry/trub, toss it into the wort you want to ferment, aerate and away you go. The pitching rate calculators (mrmalty.com; yeastcalc.com) can help you figure out exactly how much; it varies by OG, how clean the slurry is, how old it is, etc.

There is a lot of good info out there on repitching. I'm no expert but lots of folks on this board are!
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Old 04-01-2014, 02:28 AM   #36
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Osagedr, I had a question on the recipe formulation itself. I see that you use a small percentage of Pils as a secondary base malt to the Munich. Is this just for the added diastatic power? I am planning on brewing a Doppel this weekend, very similar to the grain bill you have here, but I was planning on using Vienna as the secondary base malt. Any opinions on using that versus Pils?

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Old 04-01-2014, 11:12 PM   #37
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Osagedr, I had a question on the recipe formulation itself. I see that you use a small percentage of Pils as a secondary base malt to the Munich. Is this just for the added diastatic power? I am planning on brewing a Doppel this weekend, very similar to the grain bill you have here, but I was planning on using Vienna as the secondary base malt. Any opinions on using that versus Pils?
No reason not to try the Vienna. Great idea!
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Old 04-02-2014, 10:51 PM   #38
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I had a bottle of the real thing tonight, going to taste my attempt from over a year ago later on. Such a tasty beer. Toffee, molasses come through big, but just so smooth! I over carbed my own version, but it came out pretty nice. Going to have to brew up another batch soon. Let that sucker lager for a good long time.

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Old 04-03-2014, 12:42 PM   #39
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I have to say, at first when I brewed this, I didnt love how it came out. After tasting side by side last night, I have to say that this is a great recipe to try, and I can detect some flaws in my brewing more than in the recipe. I will definitely do this again! (and maybe some of it ice distilled!)

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