I was going to make the Dopplelbock from BCS, but I can’t lager at the moment so I’ve now got the following:
14 lbs Munich
4 lbs Pilsner
2 lbs CaraMunich
It’s all milled and combined so my flexibility is limited with the grain bill, but I can play with the yeast and hops and ferment at ale temps.
Any suggestions as to what might work here?
Could add chocolate malt and make a brown ale or black patent and make a porter.
Or hop it up for a APA.
All three I would thoroughly mix the grains and only use half for a lower gravity.
What size batch are you planning?
Can you ferment in the low 60s? If so, you can get the Wyeast 1007 and make a great altbier with those grains. Like a dunkel or a bock, but with a clean ale yeast.
Like Dave, my suggestion would be split the grain bill in 1/2(or do a 10G batch) and make an altbier. Regular altbiers are like a slightly hoppier Oktoberfest, and a Stickealt, or Doublealt like a hoppier bock.
Two of my absolute favorites! If you’re in the Northeast, check out Longtrail Brewing out of Vermont for examples.
“What size batch are you planning?”
I was planning a 5 gallon batch.
“Can you ferment in the low 60s? If so, you can get the Wyeast 1007 and make a great altbier with those grains. Like a dunkel or a bock, but with a clean ale yeast.”
I can ferment in the low 60’s.
I appreciate the help guys. I think I’ll split the grist after mixing well and do a couple of altbiers. I’ll use two different clean ale yeasts to compare the differences.
Thanks!