Partial Mash Yeast:
Wyeast Bavarian Lager Yeast Starter:
3 bottles of malta goya, pastuerized (sounds dumb, works great) Additional Yeast or Yeast Starter:
used yeast nutrient and yeast energizer Batch Size (Gallons):
5 Original Gravity:
1.087 Final Gravity:
(roughly) 40 Boiling Time (Minutes):
brown (not good with srm measurements Primary Fermentation (# of Days & Temp):
3 weeks, 60 F (prunes in the fermentor) Additional Fermentation:
bottled w/ corn sugar for priming/carbonation Secondary Fermentation (# of Days & Temp):
3 months, 55 F Tasting Notes:
traditional doppelbock flavors with an extra hint of dark dry fruit
(all grains Crosby and Baker)
3 pounds Light Munich
1 Pound Light Vienna
1 Pound 2 Row
1 Pound 6 Row pilsener
3 pounds dry amber extract
1 pound dry light extract
mashed for one hour at 152 F (one and a half gallons), and ramped it up to 160 for 15 minutes.
sparged (2 gallons) with a bucket set up (bottling bucket with a plastic false bottom and a hose attatched to the center)
boiled half of the partial mash wort for half an hour to caramelize (to somewhat replicate decoction flavors), then added the rest of the wort and the extract.
boiled for one hour
added 2 ounces of hallerteau hops at the beginning
one more with 5 minutes left in the boil.
added a gallon of spring water and a 10 pound bag of ice to the fermentor
dumped in the wort, added the prunes and the yeast starter, sealed it up.