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General Category => All Grain Brewing => Topic started by: pyrite on March 03, 2011, 10:14:20 pm

Title: Kai's Imperator recipe/mash schedule
Post by: pyrite on March 03, 2011, 10:14:20 pm
I'm brewing a dopple bock this weekend and was contemplating my approach.  I'm going to follow the recipe Kia has up on http://braukaiser.com/wiki/index.php/Imperator.

The mash schedule calls for a dough in at 40C (104F) and rest for 20-30 min.  

What effect does this dough in rest at 40C have on the final product compared to a single infusion mash at 67C?
Title: Re: Kai's Imperator recipe/mash schedule
Post by: Thirsty_Monk on March 04, 2011, 06:56:27 pm
When I do 100F rest for 20 min I get better efficiency.
This might be due to lactic acid been produced at that temp.
Title: Re: Kai's Imperator recipe/mash schedule
Post by: Kaiser on March 04, 2011, 07:28:31 pm
The idea is that when you dough in at 40C, you can make one big decoction (about 2/3 of the mash) to get you to the saccharification rest temp.

I don't do this rest for any other benefit.

Kai
Title: Re: Kai's Imperator recipe/mash schedule
Post by: pyrite on March 04, 2011, 10:40:45 pm
Perfect! Thanks Thirsty_Monk and Kai.

I'm trying to get as close as I can to the Ayinger Celebrator Doppelbock.  I love that goat beer, but don't like paying the high price for it.
Title: Re: Kai's Imperator recipe/mash schedule
Post by: hopfenundmalz on March 05, 2011, 07:27:36 am
To get a little closer to Ayinger, try the WLP-833 German Bock or the Seasonal Wyeast 2487 Hella-bock.  Both of those are said to be the Ayinger strain.
Title: Re: Kai's Imperator recipe/mash schedule
Post by: Kaiser on March 05, 2011, 07:53:42 am
The Celebrator also seems to have a bit more roasted charachter compared to my Doppelbock.

Kai
Title: Re: Kai's Imperator recipe/mash schedule
Post by: pyrite on March 05, 2011, 08:49:44 am
hopfenundmalz,

I read one of your earlier post on some other topic where you recommended the yeast strain, and for that reason, I now have WLP-833 German Bock on the stir plate right now.  I love that yeast. Thanks man.

Kai,

I was thinking of sprinkling in about 0.5lbs or less of carafa special II to match the Celebrator color and bring slight roast to the beer. Thanks Kai. 
Title: Re: Kai's Imperator recipe/mash schedule
Post by: hopfenundmalz on March 05, 2011, 03:45:20 pm
I like 830 a lot for light colored dry beers like a Pils. 833 works well for darker maltier beers. Those are my house lager yeasts these days.

Kai's doppelbock was outstanding when I tasted it at the NHC last yeast.  I will make that one of these days.
Title: Re: Kai's Imperator recipe/mash schedule
Post by: pyrite on March 05, 2011, 10:25:32 pm
You know I've never tried the WLP-830, but I will use it next month when the fridge is free.  Last month I made a German Pils using using WLP802 Czech Budejovice Lager Yeast and although, all the ingredients were spot on the yeast was just not my flavor..