Begin Brewing!

Early bottle before carbonation I know what you're thinking... "Oslo is in Norway. The Doppelbock style is German. What in the world is an Oslo Doppelbock?"  Am I right?  I'll assume I am. The German Doppelbock style is one of my favorites, and I've never brewed one.  At first, that was because I didn't have the equipment to properly lager a beer.  Now, it's because it's summer in Ohio and the temperatures are way outside the range you'd want to brew a Doppelbock in. There's been a fair amount of buzz lately about the various Kveik yeast strains. Bootleg Biology's Osl o strain is described as producing "beautifully clean, lager-like beers at temperatures as high as 98F without noticeable off flavors. At the high end, beers can finish attenuating in as little as three days! This culture's versatility and neutral flavor profile allows you to effortlessly produce most beer styles."  Now you see where Doppelbock combines ...

While browsing of the online homebrew supply shop web sites, I discovered that they had both Belma and Azacca hops on sale. Having never used either, I decided to order some and craft a Pale Ale recipe around them.  I'd also wanted to try the relatively new Omega Yeast OYL-091 Hornindal Kveik yeast.  This recipe is the culmnation of that recipe design.  The flavor and aroma contributions from this combination should harmonize pretty well: Azacca hops : Citrus and mango notes with a little orchard fruit. Belma hops : Clean with a very orange, slight grapefruit, tropical pineapple, strawberry, and melon aroma. Hornindal Kveik yeast : Complements fruit-forward hops with its aromas of fresh pineapple, mango, and tangerine. Fermenting at high temperatures (up to 95F) will intensify the aromas and speed up fermentation. Blend all that and we should get lots of nice citrus, mango, pineapple, and grapfruit aromas and flavors. I plan to intensify that by using only later...