Baumerator

Classification: dopplebock, all-grain

Source: Jon Higby (jonh@unisql.uucp), r.c.b., 2/4/94

I've had great luck with this one. This is one of those brews that gets better with age. It is also best cold lagered for 3+ months (if you can stand it). You also want to be sure to pitch tuns of yeast (i.e. use at least a 1 qt. starter, preferably 2 qts.)

Ingredients:

10 pounds 2 row malt
3 pounds munich malt
1/2 pound toasted malt
1/2 pound chocolate malt
1/4 pound roasted barley
1/4 pound black patent malt
1/2 crystal malt 90L
4 ounces Tettenger boiling hops (60 min)
1/2 ounce Tettenger finishing hops (10 min)
Yeast Labs Bavarian Lager Yeast

Procedure:

Protein rest 125 (30 min), Mash 154(90 min), Mashout 168(10 min).

Primary @ 50F for 18 days (racked after 3 days). Diacital(sp?) reduction @ 64F for 2 days. Cold lagered @35-39F for 90 days.

Specifics:

O.G.: 1084
F.G.: 1020