![]() Before we start boiling the wort, time to evaluate the color. Just to make a pairing and as the rest of buckwheat is not to be thrown out, we borrowed and modified recipe from Receitas Tolerantes, to make tuna and buckwheat cakes. The electric kettle does what its told so it’s time for lunch. ![]() We proceed to the various ramps of the mashing process. The aroma in the air was fantastic, smelling of nuts and almost reminiscent of the smell of Nutella. Kettle filled to the brim, as you would expect for a beer like this. Small change on the mash regime, we added an intermediate step at 55✬, like a pseudo cereal-mash, to help mashing the buckwheat. The half that was roasted in the oven, went to the malt mill, the other part that was cooked was added directly in the mash-in phase, along with the rest of the cereals. We ended up making a mixture of approaches to mash the buckwheat. This is an essential aspect when making “high-gravity” lagers where the requirements for the amount of yeast are higher than an ale of equal original gravity.Īfter lots of creativity regarding the brewing process for this beer, involving decoctions, electrical extensions and parallel brews, simplicity ended up speaking louder this time and we opted for a more traditional Hochkurz mash, a regime already preferred by many German brewers. Two days earlier a 4.5L starter was made for the initial yeast, at 1.037, resulting in a pitch rate of 2M cells / mL / ° P. The other half was boiled in water for XX minutes. Half went to the oven to toast, for half an hour at 150✬. As we didn’t understand each other, we did both. After successive investigations on the Internet, books and discussions, we came up with two possible methods, toasting or baking, or rather it should be cooked and then roasted. Now, how are we going to put this in the beer? Some suppliers sell buckwheat as ready-to-use malted cereal, but we have no access to any of that and in the end we end up with raw buckwheat, from the supermarket. While not totally foreign to the use in beer, it’s more commonly used to brew gluten-free beers. Today we bring you a beer with wheat that is not wheat! Confused? The name buckwheat is misleading and in reality this “pseudo-cereal” is not a cousin of wheat and not even a cereal. Walk on the memory lane done, at Brett Hotel we like to experiment with different ingredients and dismantle the classics. After all you drank 5 liters of Salvator, an 8% beer – the first to have the suffix “actor” that started the tradition – but you will not escape the hangover. The other curiosity of the Dopplebocks, is that with the 5th mug at the Stark Bier Fest – a festival in Munich, similar to the Oktoberfest, but dedicated specifically to this style of beer – you acquire the status of Hero and they let you sleep in a chair in the middle patio of Paulaner brewery, without being too upset. ![]() As a curiosity, the Doppelbock nomenclature typically follows a rule of having a name that should end with “-ator”. Later, in the 17th century, it was transformed by the Bavarian monastic rituals into the liquid bread that served to the monks sustenance, changing to the modern version we know today. ![]() A Doppelbock, a German-style from the northern region of Einbeck, originated in the 13th century, at which time the beer was made with a third of wheat and was of high fermentation.
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