GMAN'S WEIZEN DOPPELBOCK II

LOOKING FOR STATE FAIR ENTRY WITH THIS ONE,ONLY TIME WILL TELL.

Brewer:	GMAN		Email:	BREWDOG57@HOTMAIL.COM
Beer:	GMAN'S WEIZEN DOPPELBOCK II		Style:	Doppelbock
Type:	Partial mash		Size:	6.25 gallons
Color:	44 HCU (~20 SRM)		Bitterness:	31 IBU
OG:	1.074		FG:	1.020
Alcohol:	6.9% v/v (5.4% w/w)
Water:	USE FILTERED TAP WATER.75% DISTILED WATER 25%
Grain:	3.25 lb. American 2-row 2 lb. Wheat malt 1 lb. German Munich 1 lb. American crystal 20L 6 oz. Dextrine malt (Cara-Pils) 6 oz. Belgian chocolate
Mash:	50% efficiency
	START MASH WITH 1.5 GALLONS WATER BRING TEMP.TO 130DEG. ADD GRAINS STABLEIZE TO 122DEG. HOLD 30 MIN. ADD 1 GALLON BOILING WATER AND HOLD AT 150DEG. FOR 15 MIN. APPLY HEAT RAISE TO 158DEG. FOR 15MIN. SPARGE WITH 1.5 GALLONS WATER AT 175DEG.
Boil:	75 minutes	SG 1.102	4.5 gallons
	7 lb. Light dry malt extract
	COLLECT SWEET MALT LIQUOR ADD 7LB. DME AND BOILING WATER TO TOTAL 4.5 GALLONS.ADD BOILING HOPS HOLD FOR 1 HOUR.AFTER 1 HOUR ADD FLAVOR HOPS AND BOIL FOR ANOTHER 15 MIN. ADD AROMA HOPS AND STEEP FOR 2 MIN. COOL HOT WORT,ADD COOL WATER TO FERMENTER TOP OFF TO 6.25 GALLONS TOTAL. PITCH YEAST STARTER.
Hops:	1.25 oz. Eroica (12% AA, 75 min.) 1 oz. Tettnanger (4.5% AA, 15 min.) 1 oz. Hallertauer (aroma)
Yeast:	WYEAST #2308 MUNICH LAGER ( MAKE STARTER 24 TO 48 HRS. IN ADVANCE )
Log:	HOLD IN PRIMARY FERMENTER FOR 22 DAYS AT 56DEG. RACK TO SECONDARY FERMENTER BE SURE TO GET SOME YEAST FROM BOTTOM OF PRIMARY FERMENTER. HOLD FOR 15 TO 20 DAYS,CHECK GRAVITY IF BETWEEN 1.020-1.026 IT'S READY TO GO. HOLD IN BOTTLE FOR 3 MONTHS, LONGER THE BETTER.
Carbonation:	2.5 volumes	Corn Sugar: 4.69 oz. for 6.10 gallons @ 56°F
	3.5 oz.@ 40 deg. 3.9oz.@ 45 deg. 4.25 oz.@ 50 deg.
Tasting:	HARDLY WAIT TO TRY IT!

Recipe posted 12/02/98.