Dopplebock using ale yeast?
Ok, I want to make a dopplebock because I am really into malty brews lately, but I do not and will not have the capabilities of lagering for a real long time. That being said, I want to try using a dry ale yeast, such as Nottingham or S-05, and I was wondering what people thought? The recipe would be something like this:
OG: 1.080 for 5.5 gallons
45% 2-row (made up of a mixture of 2-row plus LME or DME)
45% Munich malt
5% Crystal 120L
5% Chocolate malt
30-40 IBUs using something like Tettnanger or Hallertau (or whatever I can actually find!)
My other question is I only have the capability of boiling around 7 gallons, but can mash enough grains because I have a 10 gallon Gott MLT. I can't seem to figure out what the maximum amount of grains I can mash while only collecting 7 gallons of wort. Could someone help me figure this out? I will supplement the rest with either LME or DME to reach my 1.080 goal.
Primary 1: ESB
Primary 2: Empty
Secondary 1: Empty
Secondary 2: Empty
Secondary 3: Empty
Up next: Common ESB, porter, probably some Belgian