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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.