Ever since I cracked open my first Aventinus doppelbock, I knew this was some magic. The fruity, spicy notes against the heavy alcohol content made this beer one tasty brew. It’s only reasonable then, being a homebrewer, that I immediately started thinking, “How the hell can I make this?”.
I figured I had a few problems on my hands.
- I do BIAB in my kitchen, which means the bigger the grain bill, the more heavy lifting on my part since I don’t have a fancy pulley system.
- Mash schedule. Doppelbock uses a “decoction mash”. I can barely say “decoction” sober, and definitely cannot pronounce it after a few homebrews. I’m not overestimating my brewing ability and will assume it will take a few tries to nail.
- No Starter. I’m not saying I’m against starters- I’ve just never had the need to use a starter before. However, with the high gravity (basically, potential alcohol content) it would be wise to use a starter so there is enough yeast to kick butt and turn those sugars into some sweet, sweet doppelbock tastiness.
With that being said, I’m not giving up hope. I plan to make a doppelbock one way or another and will update on here.