Die dunklen Bieren

Here's a picture of the Munich Dunkel (left) and the Doppelbock (right), after both finished primary. Their FG's were 1.015 and 1.018, respectively.

BJCP Styles Updated

The BJCP released a minor update to the guidelines, details at www.bjcp.org

We'll consider our work done up until now under the 2004 guide, hereafter our efforts will be done with the 2008 version.

Update: German Pils, Marzen

The German Pils is now out of secondary and into a keg for lagering. The FG was 1.018, which is high so I'm going to top it off with some distilled water to get it down to about 1.012. Volume is 4 .25 gallons.

The Marzen is beautiful! The color is spot on and it's mmmmalty, and the FG stands at 1.014. Volume is 4.75 gallons.

I'd rather be over than under :)

4B Recycled Munich Dunkel

Info:

• Brewer: Chris
• Mash: 2-step Infusion plus residual from Doppelbock decoction
  
• Date: 2/2/2008
• Size: 6 gallon post-boil
• Notes: For this mash I took a second run from my Doppelbock mash by adding a bunch of Munich and some Crystal on top of it. The Carafa II from the Doppelbock helped contribute some color, along with the residual sugars from the first mash.
  

Grain Bill:

• 7.5lb Munich malt
• 4oz Crystal 40L
• spent grains from the Doppelbock earlier in the day
  

Yeast:

• Wyeast 2124 - Bohemian Lager™
• Starter made previously by Ryan
  

The Mash:

• start with 12qt @ 130F for the new grains, settles at 120F
  
• rest 40 minutes (I was busy sparging the Doppelbock)
• added this mixture to the spent grains from the Doppelbock
  
• add 9qt @ 200F, settles at 151F (w00t!)
• rest 60 minutes
  
• sparge using 180F

The Boil (90 minutes):

• Volume to 28qt (7 gallons)
• 1.5oz Mt Hood (4.1aau) @ 60
• Total: 25 IBU(ish)

The Pitch:

• OG: 1.048 (on the lighter side, but to style)
  

5C Liquid Bread Doppelbock

Info:

• Brewer: Chris
• Mash: 1-step Decoction plus some stepped raises
  
• Date: 2/2/2008
• Size: 6 gallon post-boil
• Notes: This mash is based on the hybrid infusion/decoction that Ryan used for the SchwarzBierz. Heck, it got me 72% efficiency.
  

Grain Bill:

• 9lb Munich malt
  
• 6lb Vienna malt
  
• 3lb Pilsner malt
  
• 1lb CaraMunich I
  
• 4oz Carafa II
• 4oz wheat malt
  

Yeast:

• Wyeast 2124 - Bohemian Lager™
• Starter made previously by Ryan
  

The Mash:

• start with 1qt per lb @ 100F
  
• rest 15 minutes
  
• add 150F at 1/2qt per lb, settles at 126F
• rest 20 minutes
  
• decoction!
• pull 10qt (about a third) that's very thick
  
• raise to 155F
• rest 20 minutes
• raise to 167F
• rest 20 minutes
  
• bring to boil
• boil 20 minutes
  
• add back to mash
• mash settles @ 153F
• rest 60 minutes
• sparge
• using 180F
• I had an issue with my valve on my mash tun getting clogged, thankfully Ryan and Cindy had dropped off a set of coolers early in the day. So I scooped out the mash and resettled it in a cooler with a nice stainless false bottom. Thanks guys!!!
  

The Boil (90 minutes):

• Volume to 28qt (7 gallons)
• 2oz Mt Hood (4.1aau) @ 60
• Total: 23 IBU(ish)

The Pitch:

• OG: 1.098 (high for style, but style says 1.096+ :)