Light Dopplebock
"All grain Dopplebock made with less malted grain"

Recipe:
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4.40 lb 	Briess Munich (grain)
3.30 lb		Vienna (grain)
2.00 lb 	Dingeman Munich (grain) [toasted... not enough Briess at HBS]
2.00 lb		Briess Caramel (grain) [20L - sweet, raisin like]
1.00 tsp	Irish Moss

Hops:
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2.00 oz Hallertauer (3.0% AA - 6.0 AAU)(35 min)

Yeast:
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5.00 tsp Yeast Nutrient

White Labs "Southern German Lager Yeast" WLP383 
Best Before: Feb-06-11
Lot Number: 1838TS577252

Notes:
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5.00 gal 
OG: 1.050
FG: 1.011

1130:  Heated up lauter / mash tun with 130G faucet water.
1206:  Started acid rest at 97F.  4 Galons of water, ~12 lbs of grain.
1226:  Took off 13 qt of grain and starcy slury and set on stop top. (Thick Mash)
1245:  Reached temperature 133. Protien Rest. 
1300:  Held temperature at 133-140 F for 15 minutes.
1315:  Temperature at 161F. Sacrification rest.
1345:  Temperature is still at 161F after covering pots with towels.
1415:  Boil Started.
1420:  Moved ~3-8 qts to Lauter / Mash tun to bring temperature to 133F
1440:  Started adding boiled decoction to Lauter / Mash tun.
1450:  Temperature after adding all of boiled grain was 150F. (May need to increase buffer next time)
1530:  Strained off some wort to boil for mash out.  Temp was ~135-140F (a bit low)
1600:  Decoction brought to boil and added to mash / lauter tun. Temperature 165F.
1630:  Started to draw off wort...  Added 2 gallons of 175F water for sparge
1700:  Start of boil ~4 gallons.  SG reading of 1.058. Boiled hops for 35 minutes. 
1745:  Irish Moss was added to grain bag with hops with yeast nutrient.
1800:  Cooled wort down to 70F.  Transfered to carboy and pitched yeast. 

Cooled pot with chiller to 70F in 10 minutes

Wort filled carboy to 4 gal. Took specific gravity.
SG at 4 was aprox 1.063 

Added 1 gal of Water
SG at 5.00 gal: 1.050

Pitched yeast (70 F)

Color ~ 15 SRM.  Chocolate brown. 

2011/01/01
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Temperature at 0600 is 53F.
Light fermentation started.
Trub has settled nicely to bottom of carboy.
Color is chocolaty brown.
Slight hop aroma.

2011/01/02
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Temperature at 0600 is 50F.
Fermentation active. Rocky frothy foam.
Trub is floating around carboy from fermentation.
Color is chocolaty brown.
Spicy / floral hop aroma.

2011/01/05
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Temperature at 1800 is 55F.
Fermentation less active. Foam reduced
Trub has settled
Color is chocolaty brown.
Spicy / floral hop aroma with slight sulphur.

2011/01/09
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Transfered to Secondary.
Temperature at 1200 is 53F.  (Left in warmer room for diacetyl rest. Should have done a few days earlier)
Fermentation noted, but yeast settling out. 
Trub mixed with thick layer of creamy yeast.
Color ~10 SRM in the SG cylinder.
Nice clean smooth lager flavor.
Balanced hop and malt flavor
SG measured at 1.011

2011/01/09
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Temperature at 2000 is 63F.  

2011/01/13
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Transfered to cooler room to start lowering temperature.
Temperature at 2000 is 65F. 

2011/01/13
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Temperature at 2000 is 52F. 
Yeast dropping out.

2011/01/22
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Kegged
FG 1.011
Color... brown SRM 12

2011/02/15
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Batch was awesome...  will make again.