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Old 09-15-2009, 04:07 PM   #1
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Default Dopplebock Ale

Our homebrew club is doing a Dopplebock in the BigBrew rig this weekend. I see that it is supposed to be brewed as a lager, but I do not have a fermentation chamber, only a swamp cooler that i can use to get it down into the low 60's with ice additions.

what Ale yeast would i be best using? It typically calls for a Belgian Lager from the recipes I have found. Starting Gravity will be arround 1.080 to 1.090, so i plan to pitch the apropiate sized starter, and since I am driving my the LHBS, I would like to pick up my yeast today.


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Old 09-15-2009, 04:26 PM   #2
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Something super clean that attenuates pretty well.

My vote goes for Pacman if you can get it. Keep that fermenter as cool as you can.

Isn't there a high gravity Belgian yeast out right now as one of the special editions? That might be interesting on the cool side as well.


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Old 09-15-2009, 04:34 PM   #3
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What Doppelbock recipes are calling for a Belgian Lager yeast? That sounds really weird to me.

If you're brewing it as an ale, maybe WLP001 or WLP029, fermented at 62-64. You may want to up your pitching rate as well to subdue the esters as much as possible.
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Old 09-15-2009, 06:17 PM   #4
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Quote:
Originally Posted by JKoravos View Post
What Doppelbock recipes are calling for a Belgian Lager yeast? That sounds really weird to me.
The recipes in teh Bock section call for belgian Lager, Bohemian lager, or have nothing at all listed.
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Old 09-15-2009, 06:19 PM   #5
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I tried the Imperial DoubleBock by Sam Adams (my first Dopplebock) last night... wow! 9.5% alc. I think I like the style and might consider brewing one myself.
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Old 09-15-2009, 06:24 PM   #6
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Quote:
Originally Posted by Arkador View Post
The recipes in teh Bock section call for belgian Lager, Bohemian lager, or have nothing at all listed.
White Labs #833 (German Bock) is a fabulous yeast & as far as I'm concerned, should be the got-to yeast for any malty lager.
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Old 09-15-2009, 06:57 PM   #7
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We have brewed 40 gallons of Dopplebock twice and used the Bock yeast at a room temp of about 66F. Kinda hard to get our 55-gal drum in the fridge. Came out wonderful both times. Go with the lager yeast!


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