Medium Gravity Doppelbock
"Winter Warmator"

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

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

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

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.

0600 Slow ferementation noted.
Temperature ~60F.

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.

Moved carboy to room temperature.
No fermentation noted.