Recipe Type: Partial Mash
Yeast: Saflager W-34/70
Yeast Starter: No
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 5
Original Gravity: 1.074
Final Gravity: 1.020
IBU: 33.7
Boiling Time (Minutes): 60
Color: 17.96 SRM
Primary Fermentation (# of Days & Temp): 2 wks at 55F
Secondary Fermentation (# of Days & Temp): 3-4 wks at 40F
Tasting Notes: Carmel grain taste with a nice mouth feel

Drunk Monk
5-C Doppelbock

Size: 5.0 gal
Efficiency: 75.0%
Attenuation: 75.0%

Original Gravity: 1.089 (1.072 - 1.112)
Terminal Gravity: 1.022 (1.016 - 1.024)
Color: 17.96 (6.0 - 25.0)
Alcohol: 8.84% (7.0% - 10.0%)
Bitterness: 33.7

Ingredients:
3.0 lb Munich Amber
4.5 lb 2-Row Brewers Malt
6.0 lb German Light Munich
0.25 lb Melanoidin Malt
1.13 lb German CaraMunich I
0.12 lb 2-Row Chocolate Malt
1.0 lb German CaraFoam
2.0 oz Tettnanger (4.5%) - added during boil, boiled 60 min
1.0 ea Fermentis W-34/70 Saflager W-34/70


I ended up getting lousy efficiency because of a bad grain crush among other things but things turned out well in the end.

Single infusion mash at 157F for 60 mins. and a batch sparge at 170F. Collected 7 gals of wort and did a late addition on the Munich LME.