Beer 2012.04: Difference between revisions
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doppelbock. | [[Category:Beer Church Beers]] | ||
==Overview== | |||
* Style: Doppelbock | |||
* Codename: Doppelbock | |||
* Brewmaster: Eric Stein | |||
* Type: All-grain | |||
* Initial Gravity: 1.067 | |||
* Final Gravity: ? | |||
* ABV: ? | |||
* Brewed: 12/3/2012 | |||
* Kegged: 1/9/2013 | |||
* First served: 1/13/2013 | |||
* Last served: 1/22/2013 (yeah, that went fast - tasty!) | |||
==Brew Participants== | |||
* Eric Stein | |||
* Ken Johnson | |||
* Andy Pace | |||
* Fredo | |||
==Brewing== | |||
Based on http://www.beersmith.com/Recipes2/recipe_143.htm but the guys at Brew & Grow had a bunch of advice. I went and forgot half of the things, and didn't write things down the way I should have. Nuts! | |||
===Mash=== | |||
Grain Bill (Partial, there was some other stuff...) | |||
* German Munich | |||
* ... | |||
The leftovers and the receipt are in the brewing cabinet in a bag labelled 'Dopp'. Figure it out. | |||
Mash Schedule: | |||
* ... | |||
===Sparge=== | |||
... | |||
===Boil=== | |||
... | |||
==Fermenting== | |||
* Primary ferment: Glass Carboy | |||
* Pitched ? | |||
* Ferment temp set point: 48F, it was turned up to 60 for the last week. | |||
* Oxygenated with wand | |||
==Kegging== | |||
* Kegged on 1/9/2013 | |||
* Final Gravity ? - did not measure | |||
==Tasting Notes== | |||
Amazing. Easily our best beer yet. Having not just tasted any, all I can say is it's as good a doppelbock as I've ever had, and outshines shiner bock, anyway. | |||
==Bottling=== | |||
We bottled 3 bottles of this for later. | |||
Revision as of 01:10, 29 January 2013
Overview
- Style: Doppelbock
- Codename: Doppelbock
- Brewmaster: Eric Stein
- Type: All-grain
- Initial Gravity: 1.067
- Final Gravity: ?
- ABV: ?
- Brewed: 12/3/2012
- Kegged: 1/9/2013
- First served: 1/13/2013
- Last served: 1/22/2013 (yeah, that went fast - tasty!)
Brew Participants
- Eric Stein
- Ken Johnson
- Andy Pace
- Fredo
Brewing
Based on http://www.beersmith.com/Recipes2/recipe_143.htm but the guys at Brew & Grow had a bunch of advice. I went and forgot half of the things, and didn't write things down the way I should have. Nuts!
Mash
Grain Bill (Partial, there was some other stuff...)
- German Munich
- ...
The leftovers and the receipt are in the brewing cabinet in a bag labelled 'Dopp'. Figure it out.
Mash Schedule:
- ...
Sparge
...
Boil
...
Fermenting
- Primary ferment: Glass Carboy
- Pitched ?
- Ferment temp set point: 48F, it was turned up to 60 for the last week.
- Oxygenated with wand
Kegging
- Kegged on 1/9/2013
- Final Gravity ? - did not measure
Tasting Notes
Amazing. Easily our best beer yet. Having not just tasted any, all I can say is it's as good a doppelbock as I've ever had, and outshines shiner bock, anyway.
Bottling=
We bottled 3 bottles of this for later.
