Hallucinator

Drink Enough of this, and you will Hallucinate!

Brewer:	Rod Slattery		Email:	-
Beer:	Hallucinator		Style:	Doppelbock
Type:	All grain		Size:	9.5 gallons
Color:	24 HCU (~13 SRM)		Bitterness:	18 IBU
OG:	1.095		FG:	1.030
Alcohol:	8.3% v/v (6.5% w/w)
Water:	Filtered Tap Water
Grain:	24 lb. German Pilsner 6 lb. German Munich 1 lb. Belgian biscuit 1 lb. Belgian Special B
Mash:	75% efficiency
	Infuse 8 Gallons at ~135F to hit 122F for 20 minutes. Direct heat to 140 for 30 minutes. Direct heat to 155 for 60 minutes. Direct Heat to 168 for 10 minutes. Recirculate until clear. Collect 12 Gallons.
Boil:	90 minutes	SG 1.075	12 gallons
	Irish Moss added with 15 minutes left in the boil.
Hops:	42g Mt. Hood (4.5% AA, 90 min.) 42g Mt. Hood (4.5% AA, 30 min.)
Yeast:	1 quart starter of Wyeast American Lager. Be sure to aerate or oxygenate well.
Log:	Had some trouble with stuck fermentation at about 1.060, so I had to add more yeast. Primary Ferment at 52F for ~30 days. Secondary at 52F for 30 Days. Lager at 38F for 1 Year.
Carbonation:	2.3 volumes	Keg: 9.1 psi @ 38°F
	Force Carbonate at 38F ~30 PSI. Shake for 5-10 minutes. Leave 30 PSI on the keg, but remove CO2 connector & put back in refrigerator for 2 days. Keep keg at ~9 psi and dispense through 6 foot of 3/16 ID hose. This will allow your system to maintain CO2 equilibrium, and the long narrow hose will keep the beer from coming out of your faucet too fast.
Tasting:	At FG = 1.030, This is an Intensely Malty Beer. A little too sweet for my tastes, but my friends seem to like it! Next time I will Oxygenate and pitch more yeast.

Recipe posted 10/26/01.