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Doppelbock & Eisbock

Made a doppel, freezing half for an Eisbock, bottling the remainder for a doppel.

Brewer: ChriSto Email: -
Beer: Doppelbock & Eisbock Style: Doppelbock
Type: All grain Size: 5.2 gallons
Color:
33 HCU (~16 SRM)
Bitterness: 22 IBU
OG: 1.076 FG: 1.022
Alcohol: 7.0% v/v (5.5% w/w)
Water: I have Munich-type water
Grain: 5.5 lb. German Pilsner
0.5 lb. Belgian CaraMunich
5.5 lb. German Munich
0.75 lb. Belgian aromatic
4.0 oz. Belgian Special B
Mash: 75% efficiency
152F for 2 hours, though thermometer was apparently off (found out later) and thinking closer to 147F
Boil: 75 minutes SG 1.062 6.4 gallons
4 oz. Light dry malt extract
1 lb. Light malt extract
SuperMoss @ 15 min.
Hops: 36.3g Hallertauer (4.25% AA, 70 min.)
14g Hallertauer (4.25% AA, 30 min.)
Yeast: WL-830
Log: Primary @ 48F for 4 weeks, 5 days D-rest @ 65F, Secondary @ 48F for 8 months (I was busy). FG was actually 1.014 due to the apparently low mash temp. Finally racked 2.4 gal to a carboy and froze to 1.9 gals (about a 25% reduction), then force carbed in small keg. Bottled the remaining d-bock and naturally carbonated.
Carbonation: medium carbonation
Tasting: Upon trying at the rack, the breadiness was more like English biscuit and thought I had put the wrong grain in. Also, from the low mash temp, thought the base beer might be just a tad too thin and bitter. Now that it's finished, however, this is really a great beer. Both the base beer and Eisbock are great - the biscuit turned to bread and it's not overly thin.

Recipe posted 08/20/12.