I’m brewing a dopple bock this weekend and was contemplating my approach. I’m going to follow the recipe Kia has up on Imperator - German brewing and more.
The mash schedule calls for a dough in at 40C (104F) and rest for 20-30 min.
What effect does this dough in rest at 40C have on the final product compared to a single infusion mash at 67C?
When I do 100F rest for 20 min I get better efficiency.
This might be due to lactic acid been produced at that temp.
The idea is that when you dough in at 40C, you can make one big decoction (about 2/3 of the mash) to get you to the saccharification rest temp.
I don’t do this rest for any other benefit.
Kai
Perfect! Thanks Thirsty_Monk and Kai.
I’m trying to get as close as I can to the Ayinger Celebrator Doppelbock. I love that goat beer, but don’t like paying the high price for it.
To get a little closer to Ayinger, try the WLP-833 German Bock or the Seasonal Wyeast 2487 Hella-bock. Both of those are said to be the Ayinger strain.
The Celebrator also seems to have a bit more roasted charachter compared to my Doppelbock.
Kai
hopfenundmalz,
I read one of your earlier post on some other topic where you recommended the yeast strain, and for that reason, I now have WLP-833 German Bock on the stir plate right now. I love that yeast. Thanks man.
Kai,
I was thinking of sprinkling in about 0.5lbs or less of carafa special II to match the Celebrator color and bring slight roast to the beer. Thanks Kai.
I like 830 a lot for light colored dry beers like a Pils. 833 works well for darker maltier beers. Those are my house lager yeasts these days.
Kai’s doppelbock was outstanding when I tasted it at the NHC last yeast. I will make that one of these days.
You know I’ve never tried the WLP-830, but I will use it next month when the fridge is free. Last month I made a German Pils using using WLP802 Czech Budejovice Lager Yeast and although, all the ingredients were spot on the yeast was just not my flavor…