Decemberfest Dunkel

This is basically a test of the White Labs Southern German Lager yeast. The double mash mimics a decoction but mathematically exposes more grain to both conversion enzymes and boiling temps.

Brewer: How232 Email: How232@AOL.com
Beer: Decemberfest Dunkel Style: Munich Dunkel
Type: All grain Size: 2.35 gallons
Color:
42 HCU (~20 SRM)
Bitterness: 39 IBU
OG: 1.056 FG: 1.015
Alcohol: 5.3% v/v (4.1% w/w)
Water: 80% RO water, balance boiled tap (high sulphate).
Grain: 6 oz. Belgian Pilsner
4 oz. Wheat malt (American White)
25 oz. Belgian Munich
5 oz. Gambrinus 30L Munich
2 oz. Peated Malt
2.5 oz. Belgian CaraMunich
2.5 oz. Dark Carastan 34L
3 oz. Kiln Coffee 170L
15 oz. American 2-row
7 oz. Belgian aromatic
7 oz. Belgian biscuit
Mash: 74% efficiency
Double mash. 95, 128 for 30 min , 152 for 2 hrs, boil for 15, combine with protein-rested and starch converted (15 min.) 2nd mash (2-row only), for net temp of 145. Raise to 155 for 90 min. Mashout at 166. Sparge.
Boil: 104 minutes SG 1.039 3.4 gallons
Irish moss.
Hops: 6g Perle (6.9.% AA, 64 min.)
7g Saaz (3.8% AA, 64 min.)
5g Perle (6.9.% AA, 34 min.)
5g Saaz (3.8% AA, 34 min.)
3g Perle (6.9.% AA, 6 min.)
5g Saaz (3.8% AA, 6 min.)
Yeast: WhiteLabs Southern German Lager WLP838.
Log: Fermented at approx 57 ave. temperature. Secondary for about one week. Lagered for 5 weeks at 35 degrees.
Carbonation: Bottle conditioned.
Tasting: This is one of my best beers. Hint of sweetness, bittering noticeable but not harsh. Bittering as listed above was a slightly higher than planned due to longer than expected boil. The yeast is a good one, and settles well, a plus for unfiltered beers.

Recipe posted 12/19/00.