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First place, 2011 Pacific Brewers Cup
Mash-in with 3 1/2 gallons of water at 134°F. Target temp 125°F
15 min protein rest
Pull out 1 1/2 gallons. Heat to 158°F while stirring. Let sit for 25 minutes.
Then continue heating to a boil for 15 minutes. Stir constantly.
Retrun to the main mash. Target temp 149°F. Let sit 1 hour.
Decoct 1 1/2 gallons. Heat to a boil for 15 minutes. Stir constantly.
Return decoction to the main mash. Final temp 170°F.
Sparge with about 16 Qt water at 170°F
Skim hot break prior to first hop addition
Add whirfloc tablet 20 minutes before end of boil.
Start fermentation at 50°F for 22 days.
Secondary ferment, at 50°F for 32 days
Prime with 50 grams priming sugar. Keep at 65°F for 7 days
Lager at 35°F for 10 months
Malty aromas, toasty with dried fruit, plum and melamoidin notes.
Rich malt flavor with a faint caramel note.
Sweet character to support melamoidin richness.
This is our first attempt at doppelbock and was part of a split batch where the other half was tweaked to become a Baltic Porter. The double decoction gave it the melanoidin character I was going for.