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Durhamator III

Brewer: G Dub Email: -
Beer: Durhamator III Style: Doppelbock
Type: All grain Size: 13.5 gallons
Color:
12 HCU (~8 SRM)
Bitterness: 16 IBU
OG: 1.076 FG: 1.015
Alcohol: 7.8% v/v (6.1% w/w)
Water: Added Chalk to top of mash before recirculation
Grain: 15 lb. German Vienna
15 lb. German Munich
Mash: 92% efficiency
Doughed in to 135°F with about 7 gallons water. Rested for 15 minutes. Removed 1/4 of mash, added 4 qts 170°F water and decocted for 30 minutes. Returned to mash, added 1 gallon 170°F water stirred well, added chalk and rested for 5 minutes. Slowly recirculated and then used HERMS to raise temp to 158°F. Held for 30 minutes. Checked starch hydrolysis with Iodine tincture.
Boil: 150 minutes SG 1.057 18 gallons
Took first 2 gallons of runnings and boiled for 1 hour to caramelize the sugars and concentrate.
Hops: 3.5 oz. Ultra (2.5% AA, 60 min.)
Yeast: Zurich and Czech lager yeast, propagated to 500 mL each for pitching.
Log: Fermented at 55°F for 10 days. Rack and lager at 42°F for 3 months.
Carbonation: Force carbonate.

Recipe posted 01/21/05.