Double Doggie - 2012

The continuing attempt to make a stronger version of Double Diamond.

Brewer:	Larry Maler		Email:	laripu@yahoo.com
Beer:	Double Doggie - 2012		Style:	English Strong (Extra Special) Bitter
Type:	All grain		Size:	7 gallons
Color:	24 HCU (~13 SRM)		Bitterness:	48 IBU
OG:	1.059		FG:	1.021
Alcohol:	4.9% v/v (3.8% w/w)
Water:	In both the mash water and the sparge water: Salt 3 g Gypsum 2 g (calcium sulphate) Epsom salts 2 g (magnesium sulphate) In the mash water only: 5.2 buffer 1.2 tbl.
Grain:	10 lb. British pale - Maris Otter 9.1 oz. Flaked Barley (259 gm) 1 lb. Briess crystal 80L 8.6 oz. Flaked corn (243 gm) 1.5 oz. British chocolate (43 gm)
Mash:	80% efficiency
	Flaked maize and pressed barley were left in water overnight, then mashed at 155°F with some barley for 15 minutes. This cereal mash was then boiled and subsequently added to the main mash (which was a 155°F single infusion). Raise to 170°F for sparging.
Boil:	90 minutes	SG 1.056	7.3 gallons
	1 lb. Brown sugar
	First-wort hopping: The first quota of hops were added to the sparge run-off. A quarter teaspoon of Super Moss (Irish moss substitute) was added 15 minutes before the burner was shut.
Hops:	12g Summit (17% AA, 90 min.) 12g Summit (17% AA, 30 min.) 12g Summit (17% AA, 15 min.) 28g Lubelski (3.5% AA, 15 min.) 28g Lubelski (aroma)
Yeast:	1 quart yeast starter, made with Windsor ale yeast.
Log:	Brewed 12/29/2011: Fermented at 64°F. Racked 01/08/2012: Secondary at 57°F down to 50°F. Bottled 02/25/2012
Carbonation:	1.8 volumes	Cane Sugar: 50.0g for 6. gallons @ 50°F
Tasting:	I cracked the first one on March 17, 2012. Success. It reminds me of Double Diamond, but maybe a touch more bitter. It's only been 3 weeks in the bottle, and in a week it will be a tiny bit smoother.

Recipe posted 03/17/12.