So I was looking at my upcoming brew days schedule. I saw that I have a Doppelbock-style beer coming up. Now it’s to be done as an ale, but it’s generally a brown malty low-hop-character clean high-gravity beer. I made one before, but it was meant to be a bock that just came out with incredible efficiency and jumped into the doppel range. So in other words, I don’t know how to build the right recipe. I decided I needed to look up a recipe. I took a quick look on the forums, and found a few arguments about many unrelated topics, and gave up for the time being. I then sent myself an email and forgot all about it.
Then tonight I decided to finish going through the latest Brew Your Own magazine while watching the Patriots struggle through the first half. The main theme of the magazine is brewing with extract. While interesting, it’s not really tuned to where I’m at with my brewing.
First thing I found was an article about adding body to beer. This culminated in a recipe for “Small IPA”. A low alcohol IPA-flavored beer is something I’ve been interested in for a while. But after many attempts, I had pretty much given up on it. I rationalized this, deeming it “pointless” to make a beer under 4% ABV when I could just as easily make one 50% stronger. But thanks to this article, now I have a recipe concept (1/3 Munich, 1/3 Vienna, and 1/3 Victory malts) to work from for the next revision of my “Small IPA”. Cool!
Flipping forward through the magazine some more, I get to one of those stupid ad cards that makes the pages not fold back quite right. The front of the card was a call to subscribe for a discount, but the back of the card is what caught my eye. It was a few recipes. Normally I barely even glance at these recipes, but as I was ripping it out, I just figured I’d see what the nonsense was all about.
Lo and behold, it’s a recipe for a Doppelbock. Now I don’t think I’ll necessarily follow it verbatim, but it at least gives me some sort of clue as to how to proceed. It uses mostly plain old 2-row, with some Munich, Victory Wheat (?), and Crystal 120 to 1.084 and 20L with Hallertau hops to 21 IBU. It’s a starting point that I can work with. Actually nothing too fancy. I have Munich. I can use my normal wheat malt. I might get some of that C-120, but I can handle that.
It’s amazing sometimes when you just want something and then forget all about it, and all of a sudden you find it!
Anyone who finds their way to this blog must at least have a passing interest in making their own beer.
If you find yourself among the ones that dream of days spent over the brew kettle, then you might find a good resource available to you here. Look to the left, and you’ll see a big red graphic for Brew Your Own magazine.
This is a great publication that I read faithfully, and it provides useful information to home brewers of all levels each time. Click on the link to the left to get a free trial issue, sign up for a year of additional issues, and help me out… all at the same time!