Girlietator Doppelbock
		       Malt Extract Lager

                    James Perkins 1/27/2002
                Feedback? Write james@loowit.net

This beer has a deeply rich, complex, malty darkness and malty
sweetness, with a bit of alcohol warmth.  It's a very big beer that
makes a great dessert by a warm fireside or shared with a friend.

I've refined my earlier Schwarz Doppelbock.  I've reduced the Chocolate
Malt, substituted Melanoidin Malt for the Honey Malt (similar flavor),
added some CaraVienne, another pound of Malt Extract, and another half
ounce of hops.  I know more now about partial mashing and that's in
there too... to get as much malty flavor out of the grains as possible.

    7 lb. Light Scotch Malt Extract
    7 lb. Amber Malt Extract

    8 oz. 2-Row Malt for toasting

    8 oz. Munich Malt
    4 oz. Chocolate Malt
    8 oz. German Melanoidin Malt 30L
    4 oz. Crystal Malt 120L
    4 oz. CaraMunich Malt
    4 oz. Special B Malt
    4 oz. Belgian CaraVienne Malt

    3 gal. distilled water for boiling grains

    3 gal. distilled water to sparge/top up.

    2 oz. Northern Brewer hops for 60 min. (AA 9.3)
  0.5 oz. Goldings hops        for 60 min. (AA 5.5)
    2 oz. Northern Brewer hops for 30 min. (AA 9.3)

    1 Wyeast 2206 Bavarian Lager pitchable yeast (for fermentation)
    1 Wyeast 2206 Bavarian Lager pitchable yeast (for bottling)
  1.0 C. Corn sugar (for bottling)

    S.G. 1.090
    Primary fermentation 5 weeks at 50-55F
    F.G. 1.028
    Secondary fermentation 10 weeks at 50-55F


Toast the 2-row malt: lay on cookie sheet. place in preheated 350F oven
for 10 minutes. crush with a rolling pin just enough to break each kernel
into 3-4 pieces. Note the that husk of the kernels stays intact so don't
be fooled by the intact husks.

Start heating: Ready boiling kettle with 3 gal. water at room
temperature. Place all the grains in a boiling bag and into the water.

Protein Rest: Heat water to 122F (I use the side burner of an outdoor
propane bbq).  Periodically lift the bag free of the water to drain,
like dunking a huge teabag.  Turn down or off the heat to maintain
between 115F and 125F for 30 minutes.

Starch Conversion: Raise temperature to 150F.  Hold at 150F for 10 min.
Heat to 158F. Hold at 158F for 15 min. Turn the grain bag over and stir
occasionally to keep the temperature averaged out.

Continue Heating: Raise temperature to 180F and remove the grains.
Squeeze the grain bag into the water (I use two large stainless steel
mixing bowls and trap the grain bag between them like so -- )o) -- where
")" is a bowl and "o" is the grain bag.  Continue heating wort until
boil (takes forever, doesn't it?). Bring to a full rolling boil.

Add Extract: Add all of the extract syrup, stirring while adding to keep
it from sticking and burning on the bottom. Return to full boil,
watching, watching carefully for it possibly foaming up (mine didn't)
(takes forever, again).

The Boil: Stir in 2.0 oz. of Northern Brewer and 0.5 oz. Goldings. Set
the timer for 60 min.  After 30 min. add the other 2.0 oz. of Northern
Brewer Hops.

When the buzzer goes off, pour 1/2 gal. cold water in the bottom of
the primary fermenter, then hold a (sanitized) kitchen strainer over
the fermenter and scoop pintfuls of hops and wort into the strainer.
After half the wort is strained, carefully pour the rest slowly over the
hops and strainer.

Leftover hops and grains go in the garden compost.

Top up the primary fermenter to 6 US gallons of liquid. Cover securely
and let it sit overnight.  Measure the temperature. When it gets down
around 75F, stir vigorously to aerate. Using a hydrometer, measure the
specific gravity (I have 1.090).  Pitch the lager yeast in over the
surface of the wort and keep covered.  Place in a 75F room and wait for
fermentation to get really going (10-48 hours, probably on the high end,
there's a LOT of sugar in there!).

Once it starts foaming up, place in the garage to lager at 50-55F. It
would be best to have it at 34F but I don't have a place that cold. Take
specific gravity readings weekly. It should come down to 1.025 or so and
stop falling (mine stopped falling at 1.028 after 4.5 weeks). Make sure
it is stable, it is far better to leave it a week long than a week too
short.

When it is finished, place in 55-63F space to allow the yeast to
metabolize the diacetyls (butterscotch flavors).  If the specific
gravity is still stable, rack off to closed secondary fermenter (I did
at 5 weeks), and return to 50-55F space. Let it lager for a long time --
2-3 months, before bottling.

Before bottling, warm to 75F. Pitch a second batch of the yeast, let
it distribute for a day, then prime and bottle. Bottled on 11 May 2002.