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Old 10-17-2013, 03:03 AM   #21

Quote:
Originally Posted by motorneuron View Post
Hey osagedr--

I love doppelbocks, but I don't have true temperature control yet in my New York apartment, so I haven't made one yet. But right now I am taking a shot at making an Irish red using the California lager strain (Wyeast 2112). Do you think that the yeast cake from the Irish could be used with this recipe? You may have no idea, of course, but I'd like to give it a shot. (my other post on this is http://www.homebrewtalk.com/f163/any...-yeast-437587/ )

Thanks.
Only one way to find out!
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Old 10-20-2013, 03:24 PM   #22
motorneuron
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Sep 2012
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Quote:
Originally Posted by osagedr View Post
Only one way to find out!
Haha, certainly. Well, I'm going to try in the next week or two, and I'll post my results here when I'm done. It would be cool if it works and gave "intermediate" brewers like me a chance to make a lager.

Two questions: did you use light or dark Munich as the base? and which Caramunich was it?

 
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Old 10-21-2013, 04:36 PM   #23

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Originally Posted by motorneuron View Post
Haha, certainly. Well, I'm going to try in the next week or two, and I'll post my results here when I'm done. It would be cool if it works and gave "intermediate" brewers like me a chance to make a lager.

Two questions: did you use light or dark Munich as the base? and which Caramunich was it?
I don't know for sure which Caramunich it was but I presume whatever Weyermann's standard is.

The 75.79% Munich Type I and 9.47% Munich Type II back when I brewed the original batch. All of the Munich in this year's version was Type II. Either should be okay.
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Old 10-23-2013, 02:49 PM   #24
WildTex
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Mar 2013
Austin, Texas
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Quote:
Originally Posted by coachzbell View Post
Trying to fit this in a 10 gal. mash tun. About to start the first decoction. Smells great, thanks for the recipe.
Coachzbell, how did it turn out?

Anyone else have any comments/reviews on this? I'm thinking of making this one soon.

Thanks for the recipe.

 
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Old 10-28-2013, 02:46 PM   #25
KurtB
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If I don't want to spend the time on a decoction mash (and having never done one I don't think I want to learn on such a big beer), any suggestions on how high I should mash? I was thinking around 154, but didn't know if I should go any higher.
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Old 10-28-2013, 03:51 PM   #26

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Originally Posted by KurtB View Post
If I don't want to spend the time on a decoction mash (and having never done one I don't think I want to learn on such a big beer), any suggestions on how high I should mash? I was thinking around 154, but didn't know if I should go any higher.
Use some melanoiden malt to (almost) mimic the effects of the decoction. Maybe 2-3%.

If using a single sacchrafication rest do something like 158-60.
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Old 10-29-2013, 01:27 AM   #27
coachzbell
 
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This is a great recipe. I tried it tonight after letting it lager for about 6 weeks. My plan is to continue to let it lager until December. So far, I get great malt character, warming alcohol but not unpleasant, and some subtle fruitiness...maybe cherries? I don't have the most refined palate, so take that for what it's worth. Bottom line, I am glad I brewed this and will brew it again next year. It is going to be great this winter.
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Old 11-01-2013, 06:08 PM   #28

Glad it worked out for you. I've done three doppelbocks now with slight variations on this recipe.
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Old 11-12-2013, 12:35 PM   #29
brewsmedic
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9 hours later and it's done! Really glad I no-chill but I'm looking forward to pouring one off around May 1st! This was my first decoction mash and it's a learning curve but I got pretty close with the temps. Pulled 2L off and will dilute to around 1.040 for a starter once I get it cool enough for a good SG but looking at water to 5L, boil briefly and pitch my smack pack. Going to invest in a stir plate now as well to get tons of those yeasties going.

 
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Old 11-14-2013, 04:14 AM   #30
rdbrett
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Nov 2012
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Can someone briefly explain this decoction mash to me? Is it 2 hrs and 30 minutes of mashing? I thought I had an idea of what it was, but not sure after reading that. I do BIAB. I have a couple dopplebocks in the secondary now. But, this recipe looks better. Wish they didn't take so dang long. Any help is appreciated. I am almost a year in....so I'm a rookie. thx.

 
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