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Double Doggie - 2012

The continuing attempt to make a stronger version of Double Diamond.

Brewer: Larry Maler Email: laripu@yahoo.com
Beer: Double Doggie - 2012 Style: English Strong (Extra Special) Bitter
Type: All grain Size: 7 gallons
Color:
24 HCU (~13 SRM)
Bitterness: 48 IBU
OG: 1.059 FG: 1.021
Alcohol: 4.9% v/v (3.8% w/w)
Water: In both the mash water and the sparge water:
Salt 3 g
Gypsum 2 g (calcium sulphate)
Epsom salts 2 g (magnesium sulphate)
In the mash water only: 5.2 buffer 1.2 tbl.
Grain: 10 lb. British pale - Maris Otter
9.1 oz. Flaked Barley (259 gm)
1 lb. Briess crystal 80L
8.6 oz. Flaked corn (243 gm)
1.5 oz. British chocolate (43 gm)
Mash: 80% efficiency
Flaked maize and pressed barley were left in water overnight, then mashed at 155°F with some barley for 15 minutes. This cereal mash was then boiled and subsequently added to the main mash (which was a 155°F single infusion).

Raise to 170°F for sparging.
Boil: 90 minutes SG 1.056 7.3 gallons
1 lb. Brown sugar
First-wort hopping: The first quota of hops were added to the sparge run-off. A quarter teaspoon of Super Moss (Irish moss substitute) was added 15 minutes before the burner was shut.
Hops: 12g Summit (17% AA, 90 min.)
12g Summit (17% AA, 30 min.)
12g Summit (17% AA, 15 min.)
28g Lubelski (3.5% AA, 15 min.)
28g Lubelski (aroma)
Yeast: 1 quart yeast starter, made with Windsor ale yeast.
Log: Brewed 12/29/2011: Fermented at 64°F.
Racked 01/08/2012: Secondary at 57°F down to 50°F.
Bottled 02/25/2012
Carbonation: 1.8 volumes Cane Sugar: 50.0g for 6. gallons @ 50°F
Tasting: I cracked the first one on March 17, 2012. Success. It reminds me of Double Diamond, but maybe a touch more bitter. It's only been 3 weeks in the bottle, and in a week it will be a tiny bit smoother.

Recipe posted 03/17/12.