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Brews & Views Bulletin Board Service * Brews and Views Archive 2007 * Archive through September 25, 2007 * Doppelbock < Previous Next >

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Destroyer
Junior Member
Username: Destroyer

Post Number: 52
Registered: 07-2007
Posted From: 68.36.6.194
Posted on Friday, August 31, 2007 - 09:33 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

So, I'm sipping a bottle of Ettaler Curator and it's fantastic. Very sweet, but somehow not cloying. It's almost got a clovey-spicy taste in there. I'd really like to duplicate that flavor.

Any guess where that flavor comes from?

Anybody have any real success with this style that they have any tips?

On another note, it appears that White Labs no longer makes their 920 Old Bavarian yeast? Anybody know if this is still 'out there' somewhere? I haven't tried a bock in probably 5 years, but when I did make them, I loved this yeast...
 

Destroyer
Junior Member
Username: Destroyer

Post Number: 58
Registered: 07-2007
Posted From: 69.74.172.196
Posted on Thursday, September 06, 2007 - 04:33 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Really? More on buttered popcorn than the bocks? Nobody brews these?
 

Joakim Ruud
Advanced Member
Username: Joques

Post Number: 937
Registered: 10-2005
Posted From: 84.208.91.91
Posted on Thursday, September 06, 2007 - 04:59 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Can't really comment, as I've only ever tasted one doppelbock, Salvator. :-)
 

John Baer
Member
Username: Beerman

Post Number: 218
Registered: 03-2003
Posted From: 141.158.20.2
Posted on Thursday, September 06, 2007 - 05:42 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Destroyer,
I've never brewed one, but I'm planning to shortly, following a recipe in BYO or Zymurgy. There was a good discussion of the style but I think it was geared more toward Salvator. Not much use relative to your original question.

JB
 

Dave Witt
Senior Member
Username: Davew

Post Number: 1001
Registered: 03-2003
Posted From: 71.194.189.126
Posted on Friday, September 07, 2007 - 01:03 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I can't comment on the Curator, but if you are going to make a strong lager like a doppelbock, I would recommend brewing a small lager (dunkel or helles) first and pitch the yeast cake on the doppelbock.

The spicy/clovey flavor probably is not from added spices, but most likely from the rich maltiness these beers have.
 

Matt B
Junior Member
Username: Mattb

Post Number: 53
Registered: 02-2005
Posted From: 68.219.29.14
Posted on Friday, September 07, 2007 - 01:38 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I've recently had some success with this style...astonishingly pleasant results. I would suspect that the spice/clove flavors come from a combination of some wheat in the grist and rich maltiness of nearly 100% munich being mashed at the low end of the sachrification range and then boiled hard for an extended boil. My recent experience with this seems to bear it out. Mashed initially at about 146 then infused to 155-6, and boiled for three hours, based on some ideas from this board and Daryl Richman's (sp?) Bock book. Rich, yummy, maltiness with a hint of clove, without flabbiness or sickly sweetness. It was hard not to sample too much from the fermenter. I would definitely echo the yeast cake comment above.

Prost!

Matt
 

Greg Brewer
Member
Username: Greg_r

Post Number: 120
Registered: 03-2005
Posted From: 75.5.91.109
Posted on Saturday, September 08, 2007 - 04:37 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

If you have any luck coming close to Ettaler Curator, please post details. Curator reminded me of a stronger Andechs, quite delicious. Matt's highly attenuative mash schedule with all munich might well get you there.