Durhamator III

Brewer:	G Dub		Email:	-
Beer:	Durhamator III		Style:	Doppelbock
Type:	All grain		Size:	13.5 gallons
Color:	12 HCU (~8 SRM)		Bitterness:	16 IBU
OG:	1.076		FG:	1.015
Alcohol:	7.8% v/v (6.1% w/w)
Water:	Added Chalk to top of mash before recirculation
Grain:	15 lb. German Vienna 15 lb. German Munich
Mash:	92% efficiency
	Doughed in to 135°F with about 7 gallons water. Rested for 15 minutes. Removed 1/4 of mash, added 4 qts 170°F water and decocted for 30 minutes. Returned to mash, added 1 gallon 170°F water stirred well, added chalk and rested for 5 minutes. Slowly recirculated and then used HERMS to raise temp to 158°F. Held for 30 minutes. Checked starch hydrolysis with Iodine tincture.
Boil:	150 minutes	SG 1.057	18 gallons
	Took first 2 gallons of runnings and boiled for 1 hour to caramelize the sugars and concentrate.
Hops:	3.5 oz. Ultra (2.5% AA, 60 min.)
Yeast:	Zurich and Czech lager yeast, propagated to 500 mL each for pitching.
Log:	Fermented at 55°F for 10 days. Rack and lager at 42°F for 3 months.
Carbonation:	Force carbonate.

Recipe posted 01/21/05.