Imitator

This is as close to Salvator as I could get. My goal was 1.076 but
after I added water to my boiler to allow for the 90 minute boil I
fell just shy of the style guidelines. Final gravity was 1.024. I
found that using a majority of munich malt as well as a three month
lager schedule were both reasons why this recipe turned out as well as
it did. This was my first lager and it was nearly perfect. I am very
proud of this one.

Brewer:	Bill Maynard		Email:	Walry@juno.com
Beer:	Imitator		Style:	Doppelbock
Type:	All grain		Size:	5.5 gallons
Color:	16 HCU (~10 SRM)		Bitterness:	21 IBU
OG:	1.071		FG:	1.026
Alcohol:	5.9% v/v (4.6% w/w)
Water:	I have soft water so my total treatment is the same for most recipes, 1.5 tsp. Gypsum per 5 gal. of possible brew water. I added one drop of Lactic acid per gallon of sparge water.
Grain:	1.99 lb. German Pilsner 10.3 lb. German Munich
Mash:	86% efficiency
	Ratio-1.33qt per 1 lb. Single decoction was used. Mash-in to achieve 150-148F for 25 min. rest. Adjust with Gypsum till pH is 5.2-5.5. Remove .33 of thick mash and raise to 160-158F. Rest for 20 min. then slowly raise to a boil, watching for scorching. Boil for 15 minutes. Slowly add it back to the main mash for a temp. of 160-158F. Rest for 60 min. Mash-out at 165-170F for 5 min. Sparge till 1.010.
Boil:	90 minutes	SG 1.056	7 gallons
Hops:	2 oz. Hallertauer (3.2% AA, 60 min.)
Yeast:	WYeast 2206. A half gallon starter was built up during the three days prior to the brew date. This insured a high cell count and shorter lag time.
Log:	Pitched at wort temp of 52F. Set fridge for 48F for four days. Then raised temp. to 56F for three days(diacetyl rest). Racked into secondary and set fridge for 50F. Lower temp two degrees every other day until 40F. Hold for one week. Lower to 38F and hold for two weeks. Lower to 36F and hold for six weeks. Finally lower to 32F and hold for four weeks. Rack into keg and enjoy.
Carbonation:	2.6 volumes	Keg: 18.8 psi @ 50°F Corn Sugar: 1.50 oz. for 2 gallons @ 50°F
	Two of the five gallons were bottled and the rest was kegged.
Tasting:	The beer was delicious. It was a little too sweet due to the mash schedule. Next time I will mash at lower temps.(154°-151° not 158°) to get a dryer more crisp lager. The color was deep brown and crystal clear. Very smooth malty profile.

Recipe posted 03/13/01.