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Adapted from Zymurgy Jan/Feb. 2016 recipe (pg. 54) Dunkelweizendopplebock. Need to verify grist percentages online, can not get it dark enough (40SRM) using listed quantities. Water profile should be adjusted to match profile “Strong Amber Ale” in Water, by John Palmer & Colin Caminski. Carawheat can be withheld from the mash until the last infusion, if desired. ***Version Information*** Replaced some of the base malts with extracts to keep the mash volume down, the resulting high kettle volume & the boil time at ~90 minutes (vs. 4+ hours!) to reach target OGs. Rice Hulls should equal ~10% of the weight of the grain bill. ***BREW SESSION NOTEs*** Oct’18 Brew Day Notes: Also required more water during mash than planned, resulting in a 3.5 hour boil. Low effeciency this brew day, actual pre-boil OG 1.079 v. 1.086. Did not have enough LDME on hand to bring up to target post-boil OG of 1.100, which ended @ 1.089. FG 1.021 v. 1.018, 9.1% ABV. Still a very quaffable, delicious and dangerous beer! Nov’17 Brew Day Notes: The plan was to dough in at 113F for :30, Step infusion to 122F for :30; Step infusion to 149F for :30; Step infusion to 162F for :15; Step infusion to 170F for mash out. Dough in was too thick to work with. Added the additional water for the Proteolytic Rest, so time at the Cytolytic rest was minimal. Even then, the temp settled at 128F. pH rose to 5.6 for Beta rest, Acid Blend added until pH of 5.35 achieved. After the Beta rest at 149, added the strike water to raise to the Alpha Rest, but it only got to 156F v. tartget of 162F. When I was using HERMS to raise to 162F, my gas regulator froze up and I was unable to raise the mash further. The regulator stayed frozen for 80 minutes, at which time the mash had cooled to 134F. Then I recirculated in the HERMS all the way to mash out @ 170, taking about an hour to raise. During the vorlaugh, there was quite a bit of foaming. No sparge as a result of the high volume of wort from the mash, effeciency estimated at about 67.7%. 1st running gravity of 1.065. Wort volume was 16.5 gallons, overshooting target of 14.5 by 2 gallons. Pre-boil O.G. was too low, even accounting for the additional volume, so XLDME was added to bring it up to the volume adjusted gravity. Boil was then extended 3 hours to bring the volume down to target before beginning the hop addition schedule. The beer may express malaird reations, as a result. Wort pH 5.1 after boil. Pitched @ 67F. Volume impossible to see due to thick level of foam. 2nd dose of O2 given next morning, about 12 hours after pitching yeast. 1st night of fermentation, tempurature controller power failed and temp. got as high as 74F. Power restored & temp. lowered to target. Overnight of the 2nd night of fermentation, a lot of blow-off & a mess in the fermentation chamber. :-). Airlock removed until blow-off subsided, cleaned, sanitized & replaced. Ferment cooled to 66F overnight the 8th & during day of 9th. @ 1700, programed controller to 72F as fermentation is slowing. Nov. 10, morning. Fermentation slowed to airlock bubble every ~20 seconds. Maintaining 72F. The beer is very drinkable & delicious! Kacey & I drank almost 5 gal. of it during a long holiday weekend!