McKBrew said:
Here is my thread related to the same digit brews.
https://www.homebrewtalk.com/showthread.php?t=50404
I suggest a Belgian Trippel for the 9-9-9 (because my logic was that 9's are divisible by 3). Regardless, I am onboard with whatever the consensus is.
I nominate Brewpastor as the official Same Digit Beer Guru.
The thought about triples was they will come into play in the next few years when we get into the real double digits, but I am open to what folks want to brew.
My quick and dirty Golden Dopplebock recipe would be something like:
9-9-9 dopplebock
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
05-C Bock, Doppelbock
Min OG: 1.072 Max OG: 1.120
Min IBU: 16 Max IBU: 31
Min Clr: 6 Max Clr: 25 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 18.50
Anticipated OG: 1.09061 Plato: 21.695
Anticipated SRM: 9.5
Anticipated IBU: 27.3
Brewhouse Efficiency: 65 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 12.00 Percent Per Hour
Pre-Boil Wort Size: 5.68 Gal
Pre-Boil Gravity: 1.07974 SG 19.27 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
81.1 15.00 lbs. Pilsener Germany 1.03800 2
13.5 2.50 lbs. Munich Malt Germany 1.03700 8
2.7 0.50 lbs. Aromatic Malt Belgium 1.03600 25
2.7 0.50 lbs. Melanoidin Malt 1.03300 35
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Hallertauer Pellet 4.00 24.6 60 min.
0.50 oz. Hallertauer Pellet 4.00 2.8 20 min.
Yeast
-----
White Labs WLP833 German Bock
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 18.50
Water Qts: 23.13 - Before Additional Infusions
Water Gal: 5.78 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions
Saccharification Rest Temp : 153 Time: 75
Total Mash Volume Gal: 7.26 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.