Gonna try brewing this today. Recipe says to do a 3 stage ferment. First is 1-3 days at 60-65 degrees. Then 10 days at 50 degrees. Last is 3-12 weeks at 35-40 degrees. Is an old refrigerator the best way for the last part? Any other advice from the pros on this one?
First doppelbock
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I would NOT ferment in the 60s, as a dopplebock is a lager. I'd make a HUGE starter, and ferment it at 48-50 degrees. I'd do a thorough diacetyl rest at 60 degrees, and then rack and start lagering.
An old fridge might work, if you have a temperature controller. My fridge won't get up to 50 degrees without a separate controller.
An old fridge might work, if you have a temperature controller. My fridge won't get up to 50 degrees without a separate controller.
What is the recipe and what is the yeast and who wrote those instructions? Like Yooper said 60-65F is much too warm for a true lager yeast. To answer your last question, yes, an old fridge is usually the simplest way to provide that last step. That step is called lagering, BTW.
You need a temperature controlled environment first, lots of threads on ferm chambers. First 2/3 of the ferm @ 50 (cool a very large (1G) starter just below this), then final 1/3 @ 60, slowly chill to 40 (don't chill more than 4 deg / day), then lager for 2 mos. Also, you need lots of O2 for lagers, a stone w/ pure O2 is optimal.
Comes from a Midwest kit. Maybe I misread the instructions. I quickly read thru it and decided to make the autumn amber ale instead. It seemed a lot easier.
http://www.midwestsupplies.com/media/downloads/17/Bavarian Doppelbock Instructions.pdf
http://www.midwestsupplies.com/media/downloads/17/Bavarian Doppelbock Instructions.pdf
brewinginnc
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I just made that all grain recipe in december. I made a 2 liter then 3 liter starter with wlp 833 primary at 50 for 2 weeks the did a d rest at 60 for 3 days. It came out pretty good. Just my 2 cents
