The wife is taking the girls with her to some craft show for a few hours tomorrow. So what does an overworked, under rested man do with 4 hours of free time?

Brew.

Tomorrow, I’m going to make a dopplebock, or double bock. A rather simple recipe, mind you, but it should be rather delicious and strong.

14 lbs. German Dark Munich
6oz. German Carafa I
1.0 oz. Tettnanger@ 60
.5 oz. Hallertau @ 15
.5 oz. Hallertau @ 1
WYeast 2308 Munich Lager

For the first time, I’m planning on doing a step mash. I racked my brains trying to determine the best way of controlling my temperature correctly when another brewer at work reminded me that I could mash in my boil tun, meaning I could raise the temperatures by direct firing. Much better than trying to dump in boiling water.

20 min @ 122 degrees (protein rest)
30 min @ 148 degrees (beta rest)
30 min @ 156 degrees (alpha rest)
10 min @ 170 degrees (mash out)

20 minute lauter
30 minute sparge
5 gallon sparge @ 180 degrees

I’m also going to use one of my glass carboys as a primary fermenter for this one since the 2308 Munich Lager yeast is a medium flocculation yeast and I’ve heard stories that it tends to drop to the bottom and go to sleep on you. I don’t want to shake the fermenter if I can avoid it, so I’d like to be able to see if the yeast has settled before I jiggle the ever loving shit out of it.

And since it’s still rather warm here in Florida and the tap water is a balmy 80°, I’ll be using 20+ pounds of ice left over from my three year old’s birthday party to help chill down the wort to pitching temperature. My brother-in-law will be assisting me so hopefully I’ll have lots of pictures. Unfortunately the brew session will be starting early in the morning so beer consumption will be minimal. Which probably is a good thing.