Fruit Beer prune doppelbock

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BelgianWannabe

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Joined
Dec 4, 2008
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Location
Attleboro, MA
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
Boiling Time (Minutes)
60
IBU
(roughly) 40
Color
brown (not good with srm measurements
Primary Fermentation (# of Days & Temp)
3 weeks, 60 F (prunes in the fermentor)
Secondary Fermentation (# of Days & Temp)
3 months, 55 F
Additional Fermentation
bottled w/ corn sugar for priming/carbonation
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.
 

YeastieBoys

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Joined
Feb 21, 2012
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95
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Location
Ferndale
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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