Cosbynator

Original name = Entrancenator Hypnotic Doppelbock

Brewer:	Steve Ripple		Email:	loki-dog@comcast.net
Beer:	Cosbynator		Style:	Doppelbock
Type:	All grain		Size:	6 gallons
Color:	63 HCU (~26 SRM)		Bitterness:	24 IBU
OG:	1.081		FG:	1.014
Alcohol:	8.6% v/v (6.8% w/w)
Water:	1/2 teaspoon of CaSO4·2H2O and CaCl2.
Grain:	12 lb. 10 oz. Weyerman Pilsner 1 lb. Special Roast 14 oz. CaraStan 4 oz. Belgian Special B 6 oz. British crystal 135-165L 7 oz. Cara Aroma 1 oz. Carafa 4 oz. chocolate 4 oz. Dextrine malt (Cara-Foam) 5 oz. British brown
Mash:	80% efficiency
	12/9/15 at 9AM. Mashed in at 105°F. Slowly heated to 140°F over 45 minutes. Let rest here for 20 minutes. Then heated to 150°F and let rest for hmmm lots and lots of time as a friend came over and distracted me. Then brought up to 165°F in about 35 minutes. Transferred to sparge vessel and sparged for 45 minutes with 170 °F water. Had first hops in at the beginning.
Boil:	90 minutes	SG 1.069	7 gallons
	0 lb. Corn sugar
	Brought to boil immediately after sparging. Added hops on schedule. Boil went as planned.
Hops:	0.5 oz. Saaz (6.1% AA, 180 min.) 0.5 oz. Mount Hood (4.8% AA, 180 min.) 0.5 oz. Saaz (6.1% AA, 90 min.) 0.1 oz. Mount Hood (4.8% AA, 90 min.)
Yeast:	Wyeast: 2633 Octoberfest Lager Blend popped at about 10 AM and added at 5:15 PM packet had bulged but not ballooned.
Log:	SG 1.081 - Wort chilled starting at 5:00PM - took about 20 minutes. Let ferment at about 60 F in my house for 2 weeks. Then put in an unheated room for the rest of the year 12/9/15 to 09/29/16 (10 months 20 days). Probably got to near freezing for a few months. Took out for awhile (February) for a diacetyl rest at room temperature - two weeks, then back in again (to near freezing). Was rather warm in the summer - but not too warm here. Bottled September 29.
Carbonation:	Added 1 tablespoon sugar to one mini-keg (1.2 liters), and 1/2 cup to the rest for bottling.
Tasting:	Tasted cooled wort, and tastes pretty good. Roasty, caramel-like, crisp toffee, some bitterness, but in the background and it doesn't last on the tongue. After fermenting this tasted malty and full still with a roasted aspect, slight tartness but just to balance the sweetness (not sweet as expected). There is a bit of a wine-like aspect to the beer, an aftertaste and aroma. Also a bit of hops astringency that lingers. No diacetyl noticed - so the rests worked, or it wasn't there to begin with. I expect this one to improve with age.

Recipe posted 09/29/16.