Doppelbock Evil Goat of Ainpoekish (5C Doppelbock)

[brewsmedic]

Enter it in YouTube and you will find several good videos. One by a German guy was really good and there was another but I can't link them on the phone app. It's a process but I enjoyed it.

 

[KurtB]

So I ended up doing a single infusion mash at 158, and then pitched a huge starter of Wyeast 2308 into wort with an OG of 1.093. It has been sitting in my fermentation freezer at 50 degrees for 16 days. fermentation has slowed way down so I just pulled a sample and it is only down to 1.038.

I roused the yeast a bit, and bumped the temps up to 60 degrees.

I am really hoping that the warmer temps will be enough to get another 12-14 points off the gravity (though I doubt it will get me that much) and help to take care of the bit of diacetyl that I am getting in the sample.

Any other suggestions on how to make sure this ferments out completely? Even though it is still too sweet and a little buttery, the taste is fantastic.

 

[brewsmedic]

pulled a sample last night and it's at 1.026. The rapid ferment sample/test got down to 1.022 so this is in the ball park. Great smell, color and flavor developing right now! Have it upstairs to come to temp a bit then going to keg it up and stick it back in the fridge for a few months. Started at 1.094 so this is a pretty good drop, methinks!

 

[Oldbrew75]

I see you repitched from Slurry, I want to start doing the same. I was wondering if you could explain your process?

 

[osagedr]

I see you repitched from Slurry, I want to start doing the same. I was wondering if you could explain your process?

Pretty much just rack the beer into a secondary then take some (but not all) of the slurry/trub, toss it into the wort you want to ferment, aerate and away you go. The pitching rate calculators (mrmalty.com; yeastcalc.com) can help you figure out exactly how much; it varies by OG, how clean the slurry is, how old it is, etc.

There is a lot of good info out there on repitching. I'm no expert but lots of folks on this board are!

 

[mkeckjr]

Osagedr, I had a question on the recipe formulation itself. I see that you use a small percentage of Pils as a secondary base malt to the Munich. Is this just for the added diastatic power? I am planning on brewing a Doppel this weekend, very similar to the grain bill you have here, but I was planning on using Vienna as the secondary base malt. Any opinions on using that versus Pils?

 

[osagedr]

Osagedr, I had a question on the recipe formulation itself. I see that you use a small percentage of Pils as a secondary base malt to the Munich. Is this just for the added diastatic power? I am planning on brewing a Doppel this weekend, very similar to the grain bill you have here, but I was planning on using Vienna as the secondary base malt. Any opinions on using that versus Pils?

No reason not to try the Vienna. Great idea!

 

[NuclearRich]

I had a bottle of the real thing tonight, going to taste my attempt from over a year ago later on. Such a tasty beer. Toffee, molasses come through big, but just so smooth! I over carbed my own version, but it came out pretty nice. Going to have to brew up another batch soon. Let that sucker lager for a good long time.

 

[NuclearRich]

I have to say, at first when I brewed this, I didnt love how it came out. After tasting side by side last night, I have to say that this is a great recipe to try, and I can detect some flaws in my brewing more than in the recipe. I will definitely do this again! (and maybe some of it ice distilled!)

 

[Winterpeg]

is this the same recipe used by the fort garry evil goat? been wanting to brew a dopplebock for a while and am loving the Fort Garry evil goat. Based on your twitter it looks like you collaborated with them on it? If so that only adds to my resolve to brew up a double batch of this recipe!!

 

[garcia]

Do you have a picture of it? Sound very dark at 24+SRM

 

[garcia]

As of 7/7/14 I made a beer along with this as guide.

Differences:
I used WLP 833 (by far my favorite lager yeast)
Used Moravian Munich
Pale chocolate malt sub
Turned it into 5 gallon 1.104 OG


Accidentally didn't hit my target mash temp (ended up with light body single infusion no mash out) 149 for 75mins.
I was aiming for 154 for 60 mins, but oh well. Whatever.

I plan on turning this into an Eisbock, all of it. Probably bring it down to 3 gallons.

I am giving it to my groomsmen in Jan, so that leaves me with enough time to properly mellow it.

 

[NuclearRich]

Can I be a one of the groomsmen?

 

[garcia]

Can I be a one of the groomsmen?

It's about a 2065 mile south west drive, according to google.

 

[NuclearRich]

It's about a 2065 mile south west drive, according to google.

Not bad. See you then! :cross:

Would love to hear about the beer after the wedding, though.

 

[garcia]

I'll certainly post pictures/review. So far it has been a very strong ferment. A lot of material (maybe a liter) coming out of the blow off tube. I ferment in an old corny.

I made a heller bock (OG 64) 4 days prior in order to have a good cake to pitch into. I transferred the beer into secondary while the wort chiller was cooling the wort.

I did use a whirlfloc tablet during the last 15 mins.

I did a 2 min O2 with a diffusion stone in order to aerate he yeast.

Sorry for throwing random facts out there in no particular chronological order.

 

[osagedr]

Brewing my fourth attempt at this tomorrow. Using a massive pitch of 2308 this time; prolly two decoctions.

 

[specharka]

Taking a swing at this style in a few weeks! Can't fit 24 lb of malt with the requisite mash water for decoctions in my 10 gal Rubbermaid MLT, so my targets have been adjusted slightly from the base recipe:

Target OG: 1.088
Target FG: 1.025
Target IBU: 20-30
Efficiency: 75%
Batch Size: 5.5 gal
Boil Time: 90 min

Malt
13 lb Munich I
3.25 lb Pilsner
14 oz CaraMunich
6 oz Chocolate malt

Hops
2.0 oz Hallertau Hersbrucker - 90 min FWH (3.5% AAU)
0.5 oz Northern Brewer - 0 min FLAMEOUT (9.7% AAU)

Mash Schedule
145F - 156F - 168F
Dough in 1.75 qt/lb at 145F. Rest 30 minutes. Draw thick 7.5 qt decoction, raise to 156F for 15 minutes, bring to boil and return to mash. Rest 30 minutes. Draw thin 9.5 qt decoction, bring to boil for 15 minutes and return to mash.

Fly sparge with 3.5 gal water at 185F. Boil per the above schedule. Ferment with Bavarian lager yeast between 46-48F for 2 weeks, then lager near freezing for 10 more weeks.

 

[smit70136]

Decided this would be my first brew of 2016. Brewing a 5 gallon batch now and another on Sunday that will become the Eisbock. Decided (at random) to use S-189 for the Eis. Can't wait!View attachment ImageUploadedByHome Brew1451697793.017960.jpg

 

[beerinthebloodco]

I just made this a few weeks back and it is delicious! It will be on my winter rotation for sure!

View attachment 1452463892441.jpg

 

[Elkobrewer]

Looks tasty for sure

 

[specharka]

Taking a swing at this style in a few weeks! Can't fit 24 lb of malt with the requisite mash water for decoctions in my 10 gal Rubbermaid MLT, so my targets have been adjusted slightly from the base recipe:



Target OG: 1.088

Target FG: 1.025

Target IBU: 20-30

Efficiency: 75%

Batch Size: 5.5 gal

Boil Time: 90 min



Malt

13 lb Munich I

3.25 lb Pilsner

14 oz CaraMunich

6 oz Chocolate malt



Hops

2.0 oz Hallertau Hersbrucker - 90 min FWH (3.5% AAU)

0.5 oz Northern Brewer - 0 min FLAMEOUT (9.7% AAU)



Mash Schedule

145F - 156F - 168F

Dough in 1.75 qt/lb at 145F. Rest 30 minutes. Draw thick 7.5 qt decoction, raise to 156F for 15 minutes, bring to boil and return to mash. Rest 30 minutes. Draw thin 9.5 qt decoction, bring to boil for 15 minutes and return to mash.



Fly sparge with 3.5 gal water at 185F. Boil per the above schedule. Ferment with Bavarian lager yeast between 46-48F for 2 weeks, then lager near freezing for 10 more weeks.

Incredible beer. The maltiness is only comparable to a wee heavy I made, and somehow, better. The body, mouthfeel and finish are superb. WY-34/70 took this beer from 1.083 to 1.023 within 2 weeks, without any trace of overwhelming esters or diabolical fruity notes. Extremely clean finish.

My only complaint is that I failed to filter the trub, fine the finished beer or transfer to secondary...the combination of which has resulted in some cloudy and messy lager. Which is, to say, my fault entirely.

Excellent recipe, amazing beer.

 

[SMPress]

If I want to do part of this as an Eis, do I do the freezing before or after the laagering stage? I am assuming before?

Thanks!

 

[beerinthebloodco]

I entered my brewing of this recipe in competition, it scored a 35. Nothing to complain about!

 

[smit70136]

Just bottled batch 1 of 2 (2nd batch will become the Eis version) and this stuff is awesome. I did a double decoction and I'm convinced that has a lot to do with why this brew is smooth as hell. Ended up with 60 1/2 bottles so I'm drinking the 1/2 bottle now. I love this stuff. Thanks for sharing!

 

[SMPress]

I have 2 kegs laagering right now. I did 2 different yeasts, we will see how they turn out. one was definitely better than the other coming out of Primary into the kegs, but havnet tasted them since. They have only been laagering for about 8 days so far.

I also intend to try my hand at ice distilling one of them, which will be my first time...

I don't expect them to be ready to take to serve at NHC though...

 

[Steampunk]

Smpress what yeasts did you use and how did they turn out.

 

[smit70136]

Just got these in the mail. 3rd place was the Eisbock version. View attachment ImageUploadedByHome Brew1478544242.316282.jpg

 

[TheMadKing]

Planning on making this in January and pitching it onto a yeast cake from a Munich Hallertau SMaSh lager, really looking forward to this beer. Cheers!

 

[TheMadKing]

Brewed this yesterday. Modified the recipe to add melanoidin malt and do a single infusion mash with no sparge. I also replaced the chocolate with carafa II.

OG was 1.088.

Fermenting at 50F for 10 days before I start ramping the temp. Hopefully turns into a good beer!