Subject: Re: Homebrew Digest #126 (April 13, 1989)
Date: 1989-04-13 13:12:17 GMT
W.R.T. Gary Benson and his questions about bock and doppelbock beers...
Papazian has a small section about the two of these that tends to refute
the long held belief (in the U.S.A.) that these brews come from the dregs.
I have a batch (my 6th or 7th ?) of doppelbock currently in fermentation.
It's delicious! That's why I keep making it. I do diddle with the recipe
a little each time to see what effect various ingredients have on the final
To Bryan Hilterbrand I say 'Go for it!'. The recipe I use may be found in
Papazian's CJOH (aren't those the call letters of a radio or tv station in
Canada?). I've used light hopped extract lately, as it yields a brew that
you can see through, as well as having a great robust flavor. I use two
packets of Red Star Lager yeast, and ferment it at cellar temperatures. As
Papazian says, most dried lager yeasts can be used at cellar temperatures.
I've had good luck with it, so far.
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