Double Secret (DoppelSticke) (BB)

Altbier yeast was given to us by Gigayeast at a Sudzers meeting.

Brewed 5.0 gallons on 2018-05-20

Preboil gravity: 1.067

Original gravity: 1.074

Final gravity: 1.021

ABV: 7.0%

Apparent Attenuation: 71.6%

Process notes

2018-05-21

High krausen. Fermenting at 59-60°. Blowoff needed, but not super vigorous fermentation.

2018-05-31

Raised temp to 64°

2018-06-01

Raised temp to 67°

2018-06-10

Kegged. Dark brown color. Boozy raisin on the nose. Clean aroma, nothing off, but hopefully booze mellows out over time. Sweet, clove, dark fruit, boozy, some earthiness, pine bitterness. Not bad, but hopefully things blend together well with age.

Boil for 90 minutes

At 60 minutes

1.75 ounces of 11.9% Alpha Acid Magnum pellets

At 15 minutes

1 Whirlfloc Tablet

At 10 minutes

1 ounce of 3.7% Alpha Acid Tettnanger pellets

While cooling

0.5 ounces of 4.4% Alpha Acid Hallertau Mittelfruh pellets (Added @180° while cooling.)

Mash

[39.34%] 6 pounds of German Pilsner (Weyermann)

[39.34%] 6 pounds of Maris Otter (FawcettsMalt)

[13.11%] 2 pounds of Dark Munich (Weyermann)

[4.92%] 12 ounces of CaraMunich Type I (Weyermann)

[3.28%] 8 ounces of Carafa Special I (Weyermann)

Single infusion mash. Mashed with 5.8 gallons (1.52 quarts per pound) of reverse osmosis water for 75 minutes. 15lb 4oz of grain was used in the mash.

Strike water temp: (0.2/1.52) * (154 - 68) + 154 = 165.3

2.00g calcium chloride, 2.10g gypsum, 1.20g epsom salt, 2.00g baking soda, and 0.60g chalk added to water

After 0 mins

mash is 154°

After 30 mins

mash is 154°; pH is 5.58

After 75 mins

mash is 152°; pH is 5.60

Sparge

Sparged for 63 minutes with 4 gallons of 170° reverse osmosis water.

1.50g calcium chloride, 1.50g gypsum, and 0.80g epsom salt added to water

After 0 mins

pH is 5.27; specific gravity is 1.085

After 15 mins

pH is 5.28; specific gravity is 1.083

After 35 mins

pH is 5.35; specific gravity is 1.069

After 55 mins

pH is 5.46; specific gravity is 1.030

After 63 mins

pH is 5.57; specific gravity is 1.021

Yeast

2018-05-20

Pitch starter (started on 2018-05-18 with 1800mL water, StirPlate, 180 grams DME, 0.50 tsp FermaidK) made from 1 pack of GY097 Doppelsticke Altbier (GigaYeast) at 57°. (Yeast was packaged on 3/11/2018. Decanted starter after refrigerating to ~500mL. )

Tasting notes (7.50/10; 2 ratings)

2018-07-15

[7/10] Dark brown w/ hints of red. Tan head w/ decent retention. Roast + toast, some bitter chocolate. Clean yeast profile. Some woody, slightly pine hops. Hard to say what the dark sugar/burnt caramel character is. Fairly well balanced, medium mouthfeel.

2019-02-12

[8/10] Final pour. Profile is similar to previous notes. This has been a well-balanced, very drinkable beer. Tasty, nutty, some earthiness. Mellow pine flavor provides some balance to the sweetness.

Beer competition results

Placed 2nd and scored 30 in 2018 Santa Clara County Fair. (2nd in flight)

Scored 34 in 2019 California State Fair.