Decided to brew a Doppelbock using the Marzen yeast from the Oktoberfest. It’s a style I’ve brewed many times over the years and won several awards with. One of my personal favorites to drink. In fact I had Celebrator the day my oldest daughter was born. In this edition I’m changing the malt bill because in previous years the only complaint I ever got was malt aroma and complexity. So in this one there’s more caramunich and more dark munich malt.

The brew day went great and we hit the target OG of 1.087. It smells great and tastes great. Chilled down to fermentation temperature and pitched 2 liters of yeast per carboy. For unknown reason the larger of the two lagged by about 12 hours but they both got going pretty good after that. Here’s hoping for a great winter warmer and super malty clean bock for the holidays!