Coming in March
On Tuesday and Wednesday, all that was missing in NABC’s R & D Brewery at the Pizzeria & Public House were heaping platters of succulent Schweinehaxe, as Ben Minton was busy brewing our first-ever Bavarian model Doppelbock, formulated with an enticing whiff of smoked malt as a knowing nod to the Franconian tradition. Think Bambergator.
The fermentation will be slow and easy, so the release of Propagator Doppelbock will not come until March. Maybe we can arrange pork knuckles by then, or rinds, or something from a hog. As we wait, here are the specs.
Roger A. Baylor, NABC
Malts: Weyermann BoHo Pils, Melanoidin, Rauch, CaraFoam and Simpson’s Coffee (brown) malt
Hops: German Hallertauer Magnum
Yeast: Andechs Lager
IBU: 20
OG: 18.5
ABV: TBD, but expect 7.5% – 7.9%
Color: 11.8 degree SRM
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