Doppelbock

All Grain

5 gal batch

10.5 lbs. Munich II 10L
4.5 lbs. German Pilsner
1 lb. Caramunich 60L

.6 oz Perle hops 60 minutes into boil (8.9 AA)
1 oz Hallertau Mittelfrue 90 minutes into boil (4 AA)

mash with 5 gals water at 155 degrees farenheit for 1 hour
sparge with 2 1/2 gal water @ 150 degrees farenheit
boil for 2 hrs

add hops at prescribed intervals
IBU: 23.72

cool and rack into carboy.
let it sit until wort temp is about 68 degrees farenheit
pitch yeast
2 packets Wyeast 2308 Munich lager yeast

ferment at 50 degrees farenheit.
increase temp up to 55% over a period of two weeks for a couple of days for a diacetyl rest
(depending upon how fermentation goes-might need to ferment longer)
after primary fermentation is done rerack into keg and lager at 34 degrees for 3-4 months
i am going to rerack into another keg and filter it with a canister filter in the process and then force carbonate

O.G. 1.080
F.G.  1.024

ABV:  approx 7.4%

1st batch brewed 3-21-2019