Hot Lederhosen

Hot Lederhosen – By Ryan D

Discussion about this recipe can be found here.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 90 min 27.7 IBUs 16.7 SRM 1.080 1.023 7.5 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Doppelbock 9 A 1.072 - 1.112 1.016 - 1.024 16 - 26 6 - 25 2.4 - 3 7 - 10 %

Fermentables

Name Amount %
Munich I (Weyermann) 13.5 lbs 72
Pilsner (Weyermann) 2.75 lbs 14.67
Caramunich I (Weyermann) 2 lbs 10.67
Acidulated (Weyermann) 8 oz 2.67

Hops

Name Amount Time Use Form Alpha %
Hallertau 1 oz 60 min Boil Pellet 2.5
Hallertau 1 oz 60 min Boil Pellet 4.5
Hallertau 0.5 oz 60 min Boil Pellet 3.8
Hallertau 0.5 oz 30 min Boil Pellet 2.5

Miscs

Name Amount Time Use Type
Irish Moss 1.00 tsp 10 min Boil Fining
Gelatin 0.50 tsp 3 days Primary Fining

Yeast

Name Lab Attenuation Temperature
German Bock Lager (WLP833) White Labs 73% 48°F - 55°F

Mash

Step Temperature Time
Mash In 155°F 60 min

Notes

Large decrease in mash efficiency due to huge amount of malt. Upped the boil time to 90 minutes to account for this, and bring in some extra melanoidins.

1.5 L starter followed by 4 L starter leaves something like 850 B cells.

Started mashing at 154.5.
Added 2 mL lactic to sparge water.

Pitched yeast into primary at 9 C, following 1 min of oxy at 9 pm.

Set temp to 10.5 for free rise.

Added another 1 min of oxygen at 10 am following morning. Very slow bubbling observed from the start of fermentation.

Following Monday (Oct 23 at 12 pm, gravity was measured to be 1.030 at 12.2 C -> 1.029. Way over 50% attenuated, temp was raised 3.0 C per day to 19 C and allowed to free-rise.

Saturday: beer gravity is stable. Attenuated more than expected, doen to 1.020. Start gentle ramp down of 4 C per day until -1.0 C.

Left like this for 2 weeks. Fined with gelatine 3 days prior to packaging.