Doppel De Bock Ale

Grain:
8 lb. Munich Malt
7 lb. Vienna Malt
2.5 lb. Honey Malt
2.5 lb. Crystal 60
.25 lb. Chocolate Malt

Single Infusion Single Decoction Mash:
155 degrees for 60 min. Use about 7.4 gallons of 180 degree water.
1/3 of the grain used for 30 min. decoction and added to the mash at the end of the 155 degree rest.
Sparge at 170 degrees

Boil:
6 gal beginning volume and we should boil off a half gallon or so
60 min. boil
1/2 oz. Irish moss added 15 min before knockout.

Hops:
60 min:
2.25 oz. Hallertauer (4.4% AA)
10 min:
0.25 oz. Hallertauer (4.4% AA)

Yeast:
1 Day starter of White Labs "European Ale" yeast (WLP011) will be pitched into one carboy with 5.5 gallons of wort.

Predicted Original Specific Gravity:
1.086

Notes:
1/02/06 - Bummer. I sent this one out as a gift to a bunch of folks... and I think I let it out the door a little early. I tried on on the 23rd and it was flat. On the 24th it was carbonated but not enough and on the 25th it was perfect. So, if I gave you one for Christmas and you drank it before the 25th and it was flat... then I'm sorry 'bout that. I should have waited or told you to let it sit for a week or so. That aside, I'm happy with how it turned out. Lots of flavor in this one. Roasty, caramel, chocolate, and a sweet nose. It turned out leaning in the stout direction just a little more than I wanted, but hey. It was my first doppel bock. I'll have to get that decoction down better next time. All and all I'm very happy with this one. If you tried it let me know what you thought.