This is based on the Clonebrews recipe for Aventinus (page 308) a strong Doppelbock from Georg Schneider's brewery (Schneider Wweisse Tap 6)
Malt EBC Weight
German Wheat Malt 4 3.6 Kg
Belgian 2 row pale malt 3 2.3 Kg
Dark Munich Malt 20 1.0 kg
Cara Munich Malt / Cara Malt 145 400 g
Mashed at 65C 90 mins
Hops:
Hallertau Herbsbrucker 30 g 90 mins
Hallertau Herbsbrucker 10 g 15 mins
After boil and cool: 19 litres
Yeast was cultured from an Aventinus bottle!
Fermented at 22C for 2 weeks, After 2 weeks gravity was still a bit high so added some chardonnay yeast to drop it a few more points. Held at 22 for 1 more week
Lagered for 4 months at about 12C
Primed a few bottles for competition with 1/2 tsp of sugar
OG: 1072
FG: 1010
Abv: Approx 8.2%
How did it compare with Aventinus?
QuoteHow did it compare with Aventinus?
Main difference was that it was a bit under carbed.
Apart from that not too bad.
Will definitely get another batch on ready for next year and will bottle up a lot more!
Must do a blind tasting between the two.
BTW: Did you see the front page write up of our last North County meet where we blind tasted Heino; Bottled and keg?
Very interesting !
I read that. In what order were they tasted? I haven't drank Heineken in years, but remember the 5% bottles having more to them than the 4.3% stuff
QuoteI read that. In what order were they tasted? I haven't drank Heineken in years, but remember the 5% bottles having more to them than the 4.3% stuff
Sip of this, sip of that, repeat the sipping!
No organic crackers between tastings? :o
I saw the Heineken piece on the front page and it reminded me that when I drank a can of Dutch Heineken recently the main flavour I got from it was the kind of banana / iso amyl acetate flavour you get from Belgian's sometimes although obviously not as full on - and I thought it was ales rather than lagers that were supposed to be estery. :o
This beer was amazing by the way !
I can't wait to have a crack at it. All the grain is sitting there waiting for the fermentor to get free :)