Dopplerator

This beer will definately get you on the radar scope! The Dopplerator is a porter recipe with an increased extract recipe to heighten it to the level of a Dopplebock. This frosty beer has the dark sweet smell of a porter with an extra kick of mouth feel at the end. The light characteristics of the hopping brings a smoothness to the beer that most after-dinner beers desire. Smooth-Dark-refreshing

Brewer:	R4 Brewery		Email:	r4brewery@yahoo.com
URL:	http://www.myspace.com/r4brewery
Beer:	Dopplerator		Style:	Doppelbock/Porter
Type:	Extract w/grain		Size:	4.5 gallons
Color:	141 HCU (~45 SRM)		Bitterness:	17 IBU
OG:	1.090		FG:	1.021
Alcohol:	8.9% v/v (6.9% w/w)
Water:	During your boil it always helps to add 1 tsp Gypsum to the boil to create a good "german" water. This is of course dependent on your water's mineral and Ph content.
Grain:	1.0 lb. Belgian pale .88 lb. American crystal 10L .44 lb. American black patent .44 lb. Belgian chocolate .25 lb. Roasted barley
Steep:	Grains are steeped for 30 mins at 165* F for 30 minutes and then sparged in 6 cups (boiled) but cooled 160* F water for 2 minutes and then added to the whole boil.
Boil:	60 minutes	SG 1.161	2.5 gallons
	9.3 lb. Amber malt extract .20 lb. Brown sugar
	At the last 15 minutes add Irish moss or Whirlfloc tab. This is also a good time to add any equipment to the boiling wort you need to sanitize(i.e. wort chiller, strainer, or siphon)
Hops:	1.5 oz. Hallertauer Hersbrucker (6.6% AA, 60 min.) 1.0 oz. Hallertauer Hersbrucker (6.6% AA, 15 min.) .5 oz. Hallertauer Hersbrucker (aroma)
Yeast:	dual Safale ale yeast packets were rehydrated in sterile water (75*-90*) and pictched
Log:	5/12/2008 primary fermenter - 5 days at 76* - secondary fermenter 2 weeks at 55-60* Bottled and conditioned at 76* for 7 days. DRINK!
Carbonation:	2.4 volumes	Dried Malt Extract: 7.57 oz. for 5.0 gallons @ 76°F
Tasting:	WOW you gotta try this beer!! What I would like to do next time is add a little more bittering hops, and maybe 1 lb. of toasted oats to create a more silky mouthfeel and a thicker head.

Recipe posted 07/05/08.