Medium Gravity Doppelbock
"Winter Warmator"

Recipe:
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6.50 lb		Weyermann Light Munich Malt (grain)
4.50 lb 	Weyermann Vienna Malt (grain)
2.00 lb		Briess Caramel Malt (40L) (grain)

Hops:
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1.75 oz Tettnag (4.3% AA - 7.5 AAU)(~35 min @ 1.027 wort)

Yeast:
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Re-use from November Vienna Lager of:
White Labs "Southern German Lager Yeast" WLP383 
Best Before: Feb-06-11
Lot Number: 1838TS577252

Notes:
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5.5 gal 
OG: 1.059
FG: ? (?.?% ABV)

1300:  Heated up lauter / mash tun with 130F faucet water. Heated up 4.0 gal of mash water to 170F.
1330:  Started mash. 4.0 Gallons of water, 13 lbs of grain.  158F Mash temp.
1430:  Temperature 158F.
1445:  Temperature 157F.  Took off ~5qt of mash to boil for mash out.
1510:  Added decoction to mash tun for mashout. Temperature 168F.   
1530:  Started first running.
1540:  First running complete and on stove. Started batch sparge and second running.
1550:  Second running complete
1600:  First running boiling.  SG of second runnings 1.027
1620:  Added hops to second running. (removed 8 qts into 3rd pot)  1.75oz Tettnang @ 1.027
1640:  Placed first post in bucket @ 70F.  Pitched yeast. (Noted that temp probe is not accurate!?!?)
1750:  Removed hops.  Started cooling second and third pot
1710:  Moved second and third pot into bucket.

All pots of wort filled bucket (not carboy this time) to 5.5 gal. Took specific gravity.
SG at 5.5 gal: 1.059 

Added 0.0 gal of Water
SG at 5.50 gal: 1.059

Pitched yeast (80 F) before second pot was added to bucket.  Bucket was moved out to 55F basement corner. 

Color ~18 SRM.  Dark Brown. 

2011/12/22
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0600 Slow ferementation noted. 
Temperature ~60F.

2011/12/29
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Temperature at 1600 is 60F.
Fermentation very active.
Transfered from bucket to carboy.
Yeast heavily in suspension. 
Flavor was sweet .
Color is a tan light brown. 

2011/01/30
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Moved carboy to room temperature.
No fermentation noted.