Doppel Weizenbock - Mark Irwin@@ByQA@?<BockDoppelbockX?)\?M? ׃?@@AA B@AATawny to dark brown although pale version existIntense maltiness and full bodied.Hopped only to balance malt.Diacetyl and esters low to none.Paulaner Salvator, Ayinger Celebrator, Spaten Optimator, Tucher Bajuvator, EKU 28CHallertauerlertauer@@ABB4BMild, slightly flowery.USAGerman lagers and ales.Hallertauer Mittelfruh, Crrystal, Mt. Hood, LibertyAL@?<8AHallertauerlertauer@@ABB4BMild, slightly flowery.USAGerman lagers and ales.Hallertauer Mittelfruh, Crrystal, Mt. Hood, LibertyAL@?'?Wheat Maltt MaltGermany?ff?@ Bw˨Bw˥BARBPilsenerlsenerGermany/݄??@BnwBnwB@BMunich Malth MaltGermanyj?A@ Ad#Bd#B?%3ACrystal 40Lstal 40LAmericaZ? B@A'B'B??3#@Chocolate Maltte MaltGreat BritainZ?C@ A'B'B%={>Weihenstephan WeizenWYeast3068Rich clove, vanilla, bananaUnique for spicy weizen characterIMB}xףAAventinus Clone Mark brewed for Beer and Sweat 1999, Oh by the way, it just happened to take Best of Show!!!!! Boil Time: 90 min OG: 1.076 FG: 1.023 According to my notes I did a 3 week primary and a 3 week secondary. I knew I felt rotten in late May and early June, but I didnt think I was sick enough to allow a 3 week primary. For most of the time the temperature would have been in the low 70s but I didnt keep good notes on the temperature in my basement. The week before Beer and Sweat I cold conditioned the beer at about 40 degrees. NOTE: Marks OG is way off from the Promash Calc, Not sure why or what his initial batch size was. May have been a 6 or 7 gallon batch. Frank NOTE: Promash will not allow for 90 minute hop addition. (UGGH!) Marks original recipe called for the initial addition of Hallertau for 90 minutes.P