2015 Saint Martin Doppel

Hand entered from Zymurgy Magazine

11 gallons
135 minute boil
30.3 IBU
23.2 SRM
1.096 SG
1.029 FG

24 lbs Munich
10 lbs Vienna
4 lbs Caramunich
3.5 lbs Melanoiden
2 lbs Carapils
0.125 lbs Carafa III

3.25 oz German Trandition at 60 min

German Bock Lager Yeast (WLP833)

Dough in at 1.25 qt/gal to hit 125F. Hold for 15 minutes, then pull 35-38% of mash out for decoction. Bring decoction up to 156F and hold for 15 minutes, then raise to a boil and boil for 15 minutes. Add back to main mash to hit 156F and hold for 45 minutes. Remove 20-23% for a second decoction. Bring decoction to a boil and boil for 15 minutes, then add back to main mash to hit mash out at 168F and hold for 10 minutes. Collect enough wort for 2.25 hour boil. Chill beer to 48-49F and transfer to fermenter, keeping the wort as clean of trub as possible. Oxygenate well.

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