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.
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.
Excellent, thanks for the input. One more question and I'll leave you guys alone. My LHBS doesn't have that particular yeast, but the guy said the White Labs "Bock yeast" he has would be just as good. Agree or disagree?
Ok, I said I was done with questions on this but, of course, another has come up. In the section of Brewing Classic Styles on Doppelbocks, they talk about pitching six packets of liquid yeast or making a big starter.
motobrewer, you agreed with "huge starter", but i'm getting varying opinions on what this means. my LHBS guys say regular sized starter with one packet and don't worry about it. but they tend to be pretty laid back about everything, whereas i'm pretty uptight about the details. so can i hear some thoughts on this? i've never made more than a 1L starter and don't really have the equipment to do so. but i would rather wait and upgrade than watch this beer lager for six months and turn out poorly.
My opinion and my SOP is to make a big starter (at least 2L) but only brew a low-ish gravity beer with it. Then use the cake from that first beer for the Doppelbock. The size starter you would need for such a big lager is just not going to be practical.
wow, thanks for that link, cool stuff. if i'm going to get into lagers, it looks like a stir plate might be a good investment. i see that northern brewer now has one for $50, might have to order it up. thanks again guys, appreciate all the help.
Yeah, its about one month into lagering so far. I might have to take a taste today to see how its progressing.
3/18/2012 - I checked out how the lagering was progressing. Its attenuated down from 1.084 to 1.025, 7.7% ABV, 70% AA. It has a nice chocolate color, but clear. Taste great,its got a fairly complex flavor profile. A nice roasted character; chocolate is present but not overwhelming. Its got a bit of alcohol taste to it, not too bad, hopefully that will mellow out a bit. I fermented @ 50˚ the entire time, its been lagering at about 33˚ for around 40 days so far.
I've not had a Celebrator in awhile, probably time to run down to Sergio's to compare to the commercial example.
It came out with a very complex flavor profile. A bit chocolatey, not bitter, smooth, rich, quite tasty. I mentioned hot alcohol taste when it was young, that flavor disappeared after about 4 months of lagering.
I've not had opportunity to compared to the original yet.
I probably still have about 1-2 gallons remaining; seems like its peak flavor was reached at around 9 months of lagering. Its still good, but doesn't seem quite as robust as 2 months ago.
I bottled a few of longevity; I'll be curious to taste how they hold up.
I can recommend the recipe I devised, I'll be doing it again in the next month or two. Be cautious with the chocolate malt addition, it could easily overpower the fine balance of flavor. I used the British chocolate because its bit less bitter than ordinary chocolate malt.