tag:blogger.com,1999:blog-8066877917844499643.post7929158236476903171..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Bourbon Wheat Triplebock TastingThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-8066877917844499643.post-16606086368782428552020-04-28T16:38:12.432-04:002020-04-28T16:38:12.432-04:00Honored! Recently drank my last bottle of this one...Honored! Recently drank my last bottle of this one batch. Shoot me an email: madfermentationist@gmail.comThe Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-73006289788070174822020-04-27T03:31:41.756-04:002020-04-27T03:31:41.756-04:00Hey Mike! Simon Rusk here, current owner/head bre...Hey Mike! Simon Rusk here, current owner/head brewer at The Livery. I have been brewing and bourbon barrel aging Trippel Weizenbock for the past 6 years. Its a classic for us at this point obviously. The Livery is celebrating it’s 15th year this year, and I would love to share a bottle of this year’s vintage with you. Hope you are well! Cheers!Simonhttps://www.blogger.com/profile/06280703503163949187noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-70715875482156018452011-07-21T08:41:13.730-04:002011-07-21T08:41:13.730-04:00There is a lot less variability in lager strains t...There is a lot less variability in lager strains than there is in ale strains, so you'll probably be fine with whatever you can get. That said, a strain intended for bocks will leave the beer a bit maltier than other strains (which certainly wouldn't be a bad thing). Hope it turns out well (let me know).<br /><br />I'm down to my last few bottles of this one, looking forward to a cool later summer night when I can open one.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-17171957251436610472011-07-20T16:23:25.488-04:002011-07-20T16:23:25.488-04:00I was going to try to do a gallon starter (althoug...I was going to try to do a gallon starter (although I do have some smaller lagers I do want to brew...). Was trying to determine what yeast to use though. I was debating between 2124 Bohemian Lager or the 2487 Hella-Bock (which I think is similar to WLP833 that you used...if I can find it). Thoughts? I guess there is also WLP855 (the Samichlaus strain), if I can find it too. I have only brewed 2 other lagers (till recently didn't have the room in the chest freezer) before and have never used either of the above yeasts.BMan1113VRhttps://www.blogger.com/profile/14743104251089352645noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-46759190384070181562011-07-20T09:36:23.337-04:002011-07-20T09:36:23.337-04:00Looks solid to me although I don't think you n...Looks solid to me although I don't think you need the melanoidin with all of that Munich since they both add that deep maltiness. I'd probably skip the adjuncts, or at least the molasses (I think you've got enough going on already).<br /><br />Good luck, planning to make a giant starter, or a low gravity lager to buildup the yeast?The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-53705841191083625892011-07-19T21:05:09.662-04:002011-07-19T21:05:09.662-04:00Glad I saw this again, totally forgot you did a Li...Glad I saw this again, totally forgot you did a Livery inspired beer. I was putting together a recipe for a version I was planning on doing as well, but I never emailed the brewer. My plan was:<br />1.107 SG <br />61.5% Munich<br />20.5% Wheat Malt<br />4% Melanoiden<br />2.5% Chocolate Wheat<br />1.5% Crystal 120<br />5% Molasses<br />5% Dark brown sugar (thinking of skipping these adjuncts).<br /><br />Single Decoction (sacc rest at 152), 2 hr boil<br /><br /><br />Hallertauer at FWH (9 IBU), 90 (19 IBU) and 5 (1.5~IBU).<br /><br />Bourbon soaked oak cubes<br /><br />Thoughts? Am I going horribly wrong somewhere?BMan1113VRhttps://www.blogger.com/profile/14743104251089352645noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-3968690751100644242011-02-04T10:19:40.030-05:002011-02-04T10:19:40.030-05:00There's only so many times I can post a pictur...There's only so many times I can post a picture of a dark brown beer in a snifter before I get bored. The actual shot looked almost exactly like the non-oaked version I posted with the recipe.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-38432697716234424052011-02-03T23:26:46.695-05:002011-02-03T23:26:46.695-05:00It looks like grape juice. ;)It looks like grape juice. ;)Anonymousnoreply@blogger.com