Sweet malty with chocolate finish
I brewed the mini mash and since I do not have lagering capability yet, I went with the kolsch yeast strain and did half an alcohol boost to get it nearly to 9%. 2 weeks in primary, 4 weeks in secondary all at around 63 degrees. then another two weeks in keg at around 32 degrees. at first, had a bit of an overwhelming chocolate finish, but after another week, OH BOY, it smoothed out nice. even with the kolsch yeast, I surmise this is one of the better doppelbocks I have had. I would def brew this again, but in the fall or winter months next time.
Reviewed by: Old Site Reviewer from United States.