Der Fideler Bauer

Der Fideler Bauer is a little restaurant near Enkirch in Germany. It means The Happy Farmer.

Brewer:	Basement Floor Brewing		Email:	gary-kuhlmann@uiowa.edu
Beer:	Der Fideler Bauer		Style:	Doppelbock
Type:	Extract w/grain		Size:	5 gallons
Color:	66 HCU (~26 SRM)		Bitterness:	26 IBU
OG:	1.080		FG:	1.020
Alcohol:	7.8% v/v (6.1% w/w)
Grain:	.75 lb. American crystal 90L .25 lb. American chocolate
Steep:	Steep cracked grains in cheesecloth or muslin bag for 30 minutes in 1.5 gallons of water at 150-170F. When steeping time is complete, add 1 gallon to brewing kettle to bring boil volume up to 2.5 gallons.
Boil:	60 minutes	SG 1.161	2.5 gallons
	9.9 lb. Amber malt extract .5 lb. Dark dry malt extract
Hops:	2.5 oz. Hallertauer (3.5% AA, 60 min.)
Yeast:	For my initial batch, I'm using an English ale yeast, per The Complete Joy of Homebrewing, 3rd ed., p. 166, #4 under "Notes, Substitutions and Adjustments." I have a vial of WL002 to use up. Next time out, I'll try to go a little more authentic and use German lager yeast.
Log:	This is planned for 11/04. I'll update with further notes at that time. After primary fermentation seems complete, I plan to lager in secondary at about 40F for four weeks before bottling.
Carbonation:	1/2 cup of corn sugar, boiled in one cup of water, then allowed to cool to room temperature before adding to empty bottling bucket. Beer is siphoned from secondary to this.

Recipe posted 10/27/04.