Bocktoberfest

#7

Brewer:	Gary Frankhouse		Email:	No email address
Beer:	Bocktoberfest		Style:	Doppelbock
Type:	Partial mash		Size:	13.00 gallons
Color:	48 HCU (~21 SRM)		Bitterness:	25 IBU
OG:	1.076		FG:	1.010
Alcohol:	8.5% v/v (6.7% w/w)
Water:	Rio Rancho tap water run through filter
Grain:	17 lb. 0 oz. Durst Light Munich 1 lb. 0 oz. Durst Dark Crystal 1 lb. 0 oz. Weyermann Caramel Wheat 3 lb. 0 oz. Weyermann Dark Munich 2 lb. 0 oz. Weyermann Caramunich lll 1 lb. 0 oz. Weyermann CaraAroma 5 lb. 0 oz. Weyermann Light Munich
Mash:	75% efficiency
	Infusion and direct heat. Mash in at 115F° with 22.5 gals and then Rest at 108F° for 15 minutes. Infuse with 5.18gals @ 210F° and then Rest at 122F° for 30 minutes. Infuse with 14.03gals @ 188F° and then Rest at 140F° for 60 minutes. Then direct heat to Rest at 150F° for 45 minutes. Apply direct heat and mashed out at 163F°
Boil:	90 minutes	SG 1.064	15.33 gallons
	3 lb. 0 oz. Muntons Amber dry malt extract
	Irish Moss at 15 minutes. Yeast nutrient at 15 minutes
Hops:	1 oz. Hallertauer (6.00% AA, 60 min.) 2 oz. Hallertauer Mittelfruh (4.5% AA, 20 min.) 1 oz. Tettnanger (4.5% AA, 20 min.) 2.5 oz. Hallertauer (6.00% AA, 10 min.) 1.5 oz. Tettnanger (4.5% AA, 10 min.) 1 oz. Saaz (aroma)
Yeast:	Octoberfest Lager Blend 2633.
Log:	10 days primary at 55F° and then 60 days at 52F° then 45 days at 36F°
Carbonation:	48 hours at 30psi then 12psi for 14 days and then consume at about 5 psi.
Tasting:	Absolutely the best dop I've ever had.

Recipe posted 04/27/06.