Light Dopplebock
"All grain Dopplebock made with less malted grain"
Recipe:
*******
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:
*****
2.00 oz Hallertauer (3.0% AA - 6.0 AAU)(35 min)
Yeast:
******
5.00 tsp Yeast Nutrient
White Labs "Southern German Lager Yeast" WLP383
Best Before: Feb-06-11
Lot Number: 1838TS577252
Notes:
******
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
**********
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
**********
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
**********
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
**********
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
**********
Temperature at 2000 is 63F.
2011/01/13
**********
Transfered to cooler room to start lowering temperature.
Temperature at 2000 is 65F.
2011/01/13
**********
Temperature at 2000 is 52F.
Yeast dropping out.
2011/01/22
**********
Kegged
FG 1.011
Color... brown SRM 12
2011/02/15
**********
Batch was awesome... will make again.
"All grain Dopplebock made with less malted grain"
Recipe:
*******
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:
*****
2.00 oz Hallertauer (3.0% AA - 6.0 AAU)(35 min)
Yeast:
******
5.00 tsp Yeast Nutrient
White Labs "Southern German Lager Yeast" WLP383
Best Before: Feb-06-11
Lot Number: 1838TS577252
Notes:
******
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
**********
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
**********
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
**********
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
**********
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
**********
Temperature at 2000 is 63F.
2011/01/13
**********
Transfered to cooler room to start lowering temperature.
Temperature at 2000 is 65F.
2011/01/13
**********
Temperature at 2000 is 52F.
Yeast dropping out.
2011/01/22
**********
Kegged
FG 1.011
Color... brown SRM 12
2011/02/15
**********
Batch was awesome... will make again.