Update 1/7/09 - SG at 1.012 already! Wow. That was fast. The sugar, I know. After some discussion on the B3 board, I've decided not to call this a doppelbock anymore. I don't know what it is. Bock? We'll see. I'm going to start lagering as soon as I have an empty keg...hopefully in the next day or so.
Used my brand new grain mill today. Looks like my efficiency in the mash was about 65%. It was the first time I've done a step mash, so I'm not ruling that out because I didn't really know what I was doing, but I'll try for a finer crush on the next batch.
I was going to make one of Papazian's recipes today, but decided that his doppelbock, while it sounds good, was a little lighter than I want. I was going to make the B3 doppelbock, but the shop was OUT of Munich malt. What?
So I'm making a scaled down version of the recipe for Samichlaus found in the BYO clone issue.
--14lbs Ger. Pilsner
--1.5lbs Am. Vienna
--1lb Crystal 75-80L
--1.75lb Turbinado sugar
--1.5oz Glacier 6.0%AA (60min)
--3/8oz Sterling 6.0%AA (15min)
--0.5oz Vanguard 4.4%AA (2min)
--1/4tsp Supermoss (10min)
--WLP838 S. Ger. Lager, trub from Dortmunder Lager
Mashed in at 0.75qts/lb to 110F. Rest 25min while heating water for next infusion. Added about a gallon of water at 190F, mash raised to 135F for 10min. Added remaining 3 gallons of near-boiling water to reach 158F. Mashed 40min. No mash-out (tun full!). Recirculated until clear, collected 3.5 gallons wort while sparging with 170-180F water (2 gallons). Stirred the mash, recirculated until clear, collected another 3.5 gallons. 90 minute boil. Checked on the beer after 8 hours, healthy kraüsen and a couple bubbles per second! Reusing yeast cakes is the way to go.