Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Clone Brews book- Celebrator Doppelbock recipe
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Old 01-23-2011, 07:23 PM   #1
woopig
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Default Clone Brews book- Celebrator Doppelbock recipe

Anyone tried this recipe? Thinking of trying the mini-mash method, but have been disappointed with a couple of recipes from this book so thought I'd ask first.

Thanks


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Old 01-23-2011, 09:46 PM   #2
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Why don't you post the recipe. That way everyone can help you, not just those who have the book (I don't..). What other recipes have you tried and why haven't you liked them?


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Old 01-24-2011, 12:47 AM   #3
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Fair enough, here it is.

OG: 1.080-1.083

Steeping grains/mini-mash (150 degrees for 90 minutes):

2.25 lbs. German 2-row Pilsner malt
12 oz. German Munich malt
8 oz. 65L German dark crystal malt
5 oz. chocolate malt

Fermentables:

6.6 lbs. Ireks light malt syrup
1 lb. M&F light DME
0.5 lb. malto-dextrin

Hops:

0.75 oz. Northern Brewer (7.3%) 60 min.
1 oz. German Hallertau Hersbrucker (3.5%) 60 min.
0.5 oz. same as above 15 min.

Yeast:
Wyeast 2308 Munich lager yeast (several packets or huge starter, i assume. doesn't specify)

Recipe doesn't mention additional yeast before bottling.

My first lager, so I know nothing.

Would appreciate any input. Thanks in advance.
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Old 01-25-2011, 01:36 AM   #4
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Anyone?
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Old 01-25-2011, 02:05 AM   #5
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Looks good to me

pilsner malt is a must but i might want to turn down some of the DME, too much might bring the alcohol flavour forward to much but that could just be me.

all the best, happy brewing!

let us know how it turned out
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Old 01-25-2011, 02:09 AM   #6
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try it and let us know. few other related threads:

http://www.homebrewtalk.com/f14/ayin...brator-197489/

http://www.homebrewtalk.com/f12/ayin...-clone-132174/

i've been meaning to take a shot at it but haven't found the time.
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Old 01-25-2011, 01:38 PM   #7
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Just my opinion but I agree with remilard in one of those links, i.e. 100% 9L-10L Munich malt (like Weyermann Type II), triple decoction, and super long boil. Or you could mash 'normally' and do a first-runnings kettle caramelization boil like with wee heavies. I don't know how else you'd get those flavors without doing it in the kettle.
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Old 01-25-2011, 01:43 PM   #8
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Best Malz has Ayinger on their "list of breweries"

maybe try getting ahold of their dark munich. that's what i was gonna try, if i ever get the ballz!
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Old 01-25-2011, 04:07 PM   #9
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Thanks for all the input, guys. SpanishCastleAle, you're way too advanced for me. Still stuck in the partial-mash phase. In fact, that's part of what I was wondering. I'm not sure a beer like this would come out right with a partial-mash method, and hate to tie up my chest freezer for so long if not. If no one has tried it, maybe I'll give it a go and find out. Thanks again.
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Old 01-25-2011, 04:17 PM   #10
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i'd give it a go. regardless, what you have looks like a solid recipe

it might not be celebrator but it'll still be good beer.

and yeah, big starter, aerate well, maintain solid ferm temps.


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