Wednesday, January 18, 2012

Wait for it: NABC's Propagator Doppelbock coming in March.

On Tuesday and Wednesday, all that was missing in NABC’s R & D Brewery at the Pizzeria & Public House were heaping platters of succulent Schweinehaxe, as Ben Minton was busy brewing our first-ever Bavarian model Doppelbock, formulated with an enticing whiff of smoked malt as a knowing nod to the Franconian tradition. Think Bambergator.

The fermentation will be slow and easy, so the release of Propagator Doppelbock will not come until March. Maybe we can arrange pork knuckles by then, or rinds, or something from a hog. As we wait, here are the specs.

Malts: Weyermann BoHo Pils, Melanoidin, Rauch, CaraFoam and Simpson's Coffee (brown) malt

Hops: German Hallertauer Magnum

Yeast: Andechs Lager

IBU: 20

OG: 18.5

ABV: TBD, but expect 7.5% - 7.9%

Color: 11.8 degree SRM

1 comment:

antzman said...

Andechs is a great yeast and makes a fantastic dopplebock. This should be really good!