Saint Martin Doppel

Dough in at 1.25 quarts per gallon to hit 125°F (52°C). Hold for 15 minutes, then pull 35 to 38 percent of mash out for decoction. Bring decoction up to 156°F (69°C) and hold for 15 minutes, then raise to a boil and boil for 15 minutes. Add back to main mash to hit 156°F (69°C) and hold for 45 minutes. Remove 20 to 23 percent for a second decoction. Bring decoction to a boil and boil for 15 minutes, then add back to main mash to hit mash out at 168°F (76°C) and hold for 10 minutes. Collect enough wort for a 2.25 hour boil. Chill beer to 48-49°F (9°C) and transfer to fermenter, keep the wort as clean of trub as possible. Oxygenate well. Consult Mr. Malty to calculate the correct yeast-to-wort ratio needed. Begin your starter one week ahead of time at 68-70°F (20-21°C). The day before you brew, drop starter down to 48-49°F (9°C). After your wort is cooled to 48-49°F (9°C), pour off as much of the spent starter as possible without losing any yeast. Add some of your wort from fermenter and swirl to get the yeast in suspension and add to your fermenter. In nine to 12 days, when fermentation is about 70 percent done, raise fermenter temperature to 60-62°F (16-17°C) for a four to five day diacetyl rest. After this, fermentation should be complete. Transfer to kegs and lager for two and a half to three months at 32-34°F (0-1°C). I like to go to a secondary for a month before I keg to let the beer clear up. This doppelbock was nine months old when submitted for judging at the NHC. Primary fermentation at 48-50°F (9-10°C). Forced CO₂ to carbonate (2-2.4 vol.).