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Old 04-01-2009, 05:42 PM   #1
BelgianWannabe
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Dec 2008
Attleboro, MA
Posts: 69

Recipe Type: 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: 1.016   
IBU: (roughly) 40   
Boiling Time (Minutes): 60   
Color: 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

extracts
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.
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Old 05-29-2009, 08:29 PM   #2
novafire
HBT_LIFETIMESUPPORTER.png
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Dec 2007
Verona, WI
Posts: 237
Liked 10 Times on 10 Posts


So how does this taste? And how many prunes do you add?

 
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Old 09-03-2009, 11:50 PM   #3
Peets
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Sep 2009
The Moan And Dove
Posts: 24

Wozer B...............................

 
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Old 04-17-2010, 07:32 PM   #4
Peets
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Sep 2009
The Moan And Dove
Posts: 24

I'd like to ****ing try this!

 
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Old 12-13-2010, 06:40 PM   #5
pezcraig
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Dec 2010
Marine City, Michigan
Posts: 12

How did this turn out. Please let us know. Thanks
Tasting notes?

 
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Old 09-16-2013, 02:52 PM   #6
Yirg
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Sep 2013
Posts: 53
Liked 1 Times on 1 Posts


Anyone tried this?

 
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Old 11-27-2013, 03:47 AM   #7
YeastieBoys
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Feb 2012
Ferndale, MI
Posts: 95
Liked 7 Times on 7 Posts


Note to brewers: don't use ice to cool your wort. Who knows what crap is in there. Not really safe to use for your beer.

 
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