Doctor Duvel

I'm like a sommelier, but for beer.

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Location: Upstate New York, United States

Favorite Beers: Orval, Samuel Smith, Duvel, Hennepin, Oude Gueze, Chimay, Dogfish Head, Anchor Steam, and anything made by Trappist monks.

Saturday, May 15, 2010

Lager time

I normally brew two or three lagers in January-March, but it got put off...

Yesterday: Rauchbier. Third time I've brewed one of these. Half Munich, half Bamberger smoked malt, touch of Carafa II to bump up the color. Currently fermenting vigorously. Used to double decoct this beer, but just did a single one. Dough in at 153 and then set-up a big bubbling Dutch oven next to the main mash. Bavarian lager yeast.

Today: House Pilsner. Tweaked with a little Munich and somewhat overhopped by Czech standards. Hops will be U.S.-grown Hallertau and Tettnang. Bohemian lager yeast.

These will be in the basement in the cooler for about 6 to 7 weeks and then should get bottled in early July when I'm back from my Folger fellowship. Aging with them in the basement but at ambient temperature will be the Roeslare and 3789 beers. Each got a couple weeks at kitchen temperature but they should be downstairs shortly to make sure the Brett doesn't get too wacky.

Next up in the brewing marathon is probably Denny's Rye PA with the 1450 strain (a new one for me) and a steam beer.

I'm on a roll.

Other impending things: two Saisons; a redundant Rye PA; an IPA Tripel; other Belgians (Leuven, 3787); some sort of a quick-drinking, refreshing session ale with noble hops. One of the Belgians needs to be the missing beer in my mass cycle: Benediction.


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