I kegged the German Pilsener today, and since I had a fresh and healthy yeast cake in the fermenter this was a perfect opportunity for brewing a strong doppelbock for the spring. The recipe should hopefully result in a rich and malty bock. I mashed quite high, so there should be lots of complex non-fermentable sugars. Interestingly the mash efficiency seems to have increased. I'll leave this in the fermenter for about three weeks.
The batch was brewed 2007-12-20.
25 liters. All grain, batch sparge
45 EBC (Brown)
6000g Münchener malt
1500g Vienna malt
350g Dark crystal malt
100g Chocolate malt
69C, 60 min
76C, 10 min (mashout)
70g Spalter Select pellets, 4.5%, 60 min
30g Spalter Select pellets, 4.5%, 10 min
Wyeast 2206 Bavarian Lager, on Brew #55's yeast cake
In the fridge at 9.0 to 10.5 C.
OG: 1.078 FG: 1.021 abv: 7.5%