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Weihestephener Korbinian Dopplebock clone! 2 weeks into fermentation... Also got a Belgian Raspberry Ale about to come off secondary and go into bottle.

Aaron, how clear did yours get...is it meant to be cloudy/hazy? I did forgot to add my whirlfloc but read that in time beers clear without such additives but mine has not cleared much at all...even before I added the fruit. I could cold crash it or add gelatin but would rather not....for...

Proof that someone finely brewed this beer :D

Light weight! ;)

Day 20 racked 4.75 G off trub and onto 4.5 lbs of pasturized raspberries (15 mins@160 °F). Gravity = 1.018 and sample had lost the odd aroma from day 16 - assume some sulfur blow off or something... It fermented for 2 days at 68 °F after moving to my racking area which is warmer so might add...

Not sure about your second question as I dont know what a Blichman auto sparge does and why a round tun would be criticial... But on your first question, I would say no more than a 1/8G (1/2qt), sure you could squeeze more out of the grain but water absorbed by the grains is already factored...

Day 16 and gravity slowly falling. Now its 1.021. Fruity flavour described previously is gone...funny aroma now :) Will rack to raspberries Saturday...!

Cool...thanks. So you boil the decoction for 30mins?? Beer Smith gives me a difference of 5 points on the FG between the two mash temps (156 v 150)...hopefully it is wrong...which wouldn;t be the first time... ;)

This is what I actually did, however I was aiming for a 156°F Sacc rest temp. I probably didnt get the decoction all boiling as I was concerned with scortching as it was my first decoction attempt. I ended up hitting my OG bang on 1.075! It may finish lower than I wanted (1.015 instead of 1.020)...

Did this beer last night.....results to come. Wickman did you try this in the end? Ayup.

Quick update....So, I brewed this....I missed my OG a bit, but kind of expected too as I'm still figuring out my system - anyone else find beer smith is way off on heat absorbed by grains...? - anyway, it fermented at 60 for 4 days, probably a bit hotter inside, then I added the candi sugar and...

Whoot Whoot!! What a beer! I brewed this on May 4th (hence I call it "Dark Vader"). Its been bottle conditioning since beginning of June and tastes really good now. Its lost the sweetness it had from the early days, which is good, and is just quite delicious. I had never had Rocheforte 8 until...

I am using US pale malt because that's what we have. Candi sugar and honey will be boiled with equal quantity of water to sterilize and added to primary after peak fermentation. I will then rack on to raspberries, 1lb/Gal, after primary ferment is almost complete and add vanilla pods and taste...

Here is what I decided to go with for my version of this recipe... Recipe Specifications -------------------------- Boil Size: 6.50 gal Post Boil Volume: 5.25 gal Batch Size (fermenter): 5.00 gal Bottling Volume: 4.75 gal Estimated OG: 1.068 SG Estimated Color: 24.3 SRM Estimated IBU: 27.0...

Cool, thanks. I have a ton of fresh ones clogging my freezer so fresh it is.. :) I'll let you know how it turns out, brewing a modified version Monday!

So I could get away with one type of bittering hop...? Also, so you see the Red from vienna even with the dark belgian candi that gives a SRM of about 38 according to Beer Smith - higher than I have ever done so far even a pretty dark porter? Thanks appreciate your reply..just trying to simplify...

why all the different bittering hops in this? can you still taste the raspberries with this even though all those hops espectially the late additions? and also why all the specialty grains? It seems as though some are there for the same reasons?? Any ideas? Thanks

Here is a pic of my Oktoberfest-ish beer. Turned out pretty good. Slight haze to it but this pic was straight out of the fridge (~35 i guess) and I dont normally drink my beers until they are around 50°F by which point it had gone anyway. Like I said before it need more sweetness to it, I did...

cool!

....assuming that all the enzymes have been transferred from the grain to the strike water before any decoction attempt is made, say 20mins into a protein rest, correct? Cheers.