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Old 01-15-2012, 03:27 AM   #11
klay23
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Jul 2011
Myrtle Beach, SC
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Anyone brew this thing?

 
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Old 02-17-2012, 01:25 AM   #12
madchemist83
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Feb 2012
Napa, California
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No but I'm going too in a week. This or celebrator. I will actually buy both and compare side by side to see if I can tweak the recipie. I have recipie for celebrator.

 
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Old 08-02-2012, 07:23 PM   #13
djbradle
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Nov 2011
Central MA, Ma
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Any update on this?

I formulated a recipe for it though haven't brewed it yet.

http://hopville.com/recipe/1600953/d...ius-fortunatus

 
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Old 08-02-2012, 10:56 PM   #14
BigEd
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Nov 2004
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Quote:
Originally Posted by djbradle View Post
Any update on this?

I formulated a recipe for it though haven't brewed it yet.

http://hopville.com/recipe/1600953/d...ius-fortunatus

Three pounds of Cararoma, NO! Unless that is a misprint, please reformulate as that is a crazy amount of that malt for the recipe.

 
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Old 08-02-2012, 11:48 PM   #15
djbradle
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Nov 2011
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Okay so I readjusted from 3 to 1 lb of the cararoma. Is it too much caramel and maltiness? Have you done a clone yet of this? It seems bitter value = ebu's = ibu's so 2 oz. of hallertau won't cut the bitterness, right? Shouldn't it equal 32 ibu's although I've read that most German dopplebocks have usually very low ibu's like 7-15.

 
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Old 08-03-2012, 12:07 AM   #16
BigEd
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Nov 2004
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Quote:
Originally Posted by djbradle View Post
Okay so I readjusted from 3 to 1 lb of the cararoma. Is it too much caramel and maltiness? Have you done a clone yet of this? It seems bitter value = ebu's = ibu's so 2 oz. of hallertau won't cut the bitterness, right? Shouldn't it equal 32 ibu's although I've read that most German dopplebocks have usually very low ibu's like 7-15.
A quarter pound is plenty, IMO. The "maltiness" is from the base malt not the specialty malt. Cararoma is more burnt toffee and dark, dried fruit than caramel. I would say that 32 IBU is a bit much here as are your late hop additions. One bittering addition is fine. The beer needs enough hops to counterbalance the big malt but still let it be the star. For IBU 25-28 seems about right here. If you want a little hop flavor put in a half ounce @ 20/30 minutes but I do not suggest using a 5 minute addition but it's your beer.

 
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Old 08-03-2012, 02:41 AM   #17
djbradle
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Nov 2011
Central MA, Ma
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Okay , will do. I'll just brew your recipe suggestion. Did you do it already?

 
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Old 09-15-2012, 09:24 PM   #18
madchemist83
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Feb 2012
Napa, California
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As soon as i get my fridge i will brew both celebrator and korbinian. What about that bready taste korb has? Don't u think there is some belgian special b ?

 
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Old 09-15-2012, 10:19 PM   #19
crazyirishman34
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I agree with BigEd. German beers tend to have really simple malt bills. What it really comes down to is a decoction mash and kettle caramelization to get the flavor and color correct.

 
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Old 09-16-2012, 08:37 AM   #20
madchemist83
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Feb 2012
Napa, California
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Yeah try
DeePee

Recipe specifics:

Style: Doppelbock
Batch size: 5.0 gal
Boil volume: 6.0 gal
OG: 1.082
FG: 1.021
Bitterness (IBU): 24.2
Color (SRM): 21.6
ABV: 8.1%

Grain/Sugars:

10.00 lb Pilsener (German), 63.5%
5.00 lb Munich (German), 31.7%
0.50 lb Special "B" (Belgian), 3.2%
0.25 lb Carafa I malt, 1.6%

Hops:

1.00 oz German Select (AA 5.0%, Pellet) 60 min, 14.6 IBU
1.00 oz Hersbrucker (AA 2.9%, Pellet) 30 min, 6.5 IBU
1.00 oz Hersbrucker (AA 2.9%, Pellet) 10 min, 3.1 IBU

Wyeast 2206

 
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