[denny]

Check the last page....


http://www.popularmechanics.com/home/how-to-plans/beer-recipes-how-to-home-brew?src=rss#fbIndex1

[Tim McManus]

Congrats to Kai!

His recipe is the 11th one on the list.

[bluesman]

Kai is the one and only Imperial Brewing Geek.   

Way to go Kai!

[hopfenundmalz]

Is that the one that was at the NHC, Kai?  That was a winner.

[Kaiser]

Thanks.

Is that the one that was at the NHC, Kai?  That was a winner.

Yes that was the one. The recipe changes slightly from year to year based on what I have and what I want to try. But the basics of some Pils, mostly dark Munich and some crystal and other specialty malts remain the same.

Chris contacted me about this and I let him use the recipe on my web site. The picture is not mine but I would have happily supplied one. I forgot about this article until now.

Kai

[dbeechum]

Awesome sauce.. and now I'm jealous.

[James Lorden]

Kai,  Awesome man! How important do you feel the double decoction is to that recipe?

[blatz]

way to go Kai!

I've tasted that beer, and it is easily one of the best doppelbocks I have had.

Prost!

[majorvices]

How cool is that? Way to go!  

BTW: Can you still buy the kit to make a hovercraft out of a vacuum from the back of that magazine? I always wanted that as a kid. 

[beersk]

Nice work, Kai.

[chezteth]

Congrats, Kai !!

[denny]

How cool is that? Way to go!  

BTW: Can you still buy the kit to make a hovercraft out of a vacuum from the back of that magazine? I always wanted that as a kid. 

I always wanted the surplus jeep packed in cosmolene!

[a10t2]

Damn that's cool. Way to go Kai!

[Kaiser]

Kai,  Awesome man! How important do you feel the double decoction is to that recipe?

Thanks and I'd love to be able to say that it is essential for this beer but I can't. While I haven't brewed this beer w/o a decoction I think that you get most, if not all, of the flavor through good fermentation. This means having enough yeast, pitching cold, fermenting below 50F (I think I'll try 45F next time I brew this), making sure the yeast doesn't leave too many residual sugars behind (fast ferment test is important) and allowing the beer to age. I believe that some oxidation may be needed for the latter. This is what I mean with aging at cellar temps for 3-4 months.

Kai

[beveragebob]

Good job Kai! What yeast strain did you use? I may have missed it but, I don't see it.