Post Number: 52
Posted From: 126.96.36.199
|Posted on Friday, August 31, 2007 - 09:33 pm: ||
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...
Post Number: 58
Posted From: 188.8.131.52
|Posted on Thursday, September 06, 2007 - 04:33 pm: ||
Really? More on buttered popcorn than the bocks? Nobody brews these?
Post Number: 937
Posted From: 184.108.40.206
|Posted on Thursday, September 06, 2007 - 04:59 pm: ||
Can't really comment, as I've only ever tasted one doppelbock, Salvator.
Post Number: 218
Posted From: 220.127.116.11
|Posted on Thursday, September 06, 2007 - 05:42 pm: ||
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.
Post Number: 1001
Posted From: 18.104.22.168
|Posted on Friday, September 07, 2007 - 01:03 am: ||
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.
Post Number: 53
Posted From: 22.214.171.124
|Posted on Friday, September 07, 2007 - 01:38 am: ||
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.
Post Number: 120
Posted From: 126.96.36.199
|Posted on Saturday, September 08, 2007 - 04:37 am: ||
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.