Dougweiser
Dougweiser
by Doug King
(5.75 gallons/22 L, all-grain)
OG = 1.047 FG = 1.013
IBU = 15 SRM = 3 ABV = 4.7%
Ingredients
11 lbs. (5 kg) Briess Pilsner malt
5.5 lbs. (2.5 kg) Arkansas short grain rice
1 AAU Ultra hops (70 min.) (0.5 oz./14 g at 2.1% alpha acids)
1.3 AAU Galena hops (70 min.) (0.1 oz./3 g at 12.5% alpha acids)
0.8 AAU Perle hops (70 min.) (0.1 oz./3 g at 8.2% alpha acids)
1 AAU Ultra hops (18 min.) (0.5 oz./14 g at 2.1% alpha acids)
2.3 AAU Saaz hops (18 min.) (0.65 oz./18 g at 3.6% alpha acids)
1 tsp. Irish moss (10 min.)
3 Tbsp. Polyclar (secondary)
Wyeast 2007 (Pilsen Lager) yeast (2-quart/2-L starter)
Step by step
Make a 2-quart (2-L) yeast starter a day or two in advance.
This recipe requires a cereal mash: Heat 6 quarts (6 L) water to boiling in a 4-gallon (15-L) pot. Add rice, cook until very sticky. Add 36 fl. oz. (1,064 mL) ice water, bring temperature down to 160 °F (71 °C). Rest for 30 minutes while cooking rice. Start your primary mash, adding the cereal mash at 152 °F (67 °C). Mash at this temperature for 50 minutes.
Collect 3.75 gallons (14 L) at 1.099 gravity wort. Add water to kettle until you reach a gravity of 1.055 (should be about 6 gallons/23 L). Boil for 70 minutes, adding hops at times specified.
Chill to about 68 °F (20 °C) at the end of the boil. The volume should be 4.7 gallons (19 L) with a gravity of 1.058. Dilute with filtered tap water to 5.75 gallons (22 L), bringing the gravity to 1.047. Pitch yeast from the starter and allow to stand at room temperature for three hours. Then reduce the temperature via ice water bath to 60 °F 16 °C) over 1–2 hours. Ferment between 60–62 °F (16–17 °C).
When fermentation is complete, rack to a separate carboy. Three days later bring the temperature down to 33 °F (1 °C). After a couple weeks of lagering, rack again, adding a pint of water to top off. A week later, add 3 Tbsp. Polyclar.
One week later, rack for a final time to a keg and force carbonate or bottle condition as usual.
Dougweiser
(5.75 gallons/22 L, extract only)
OG = 1.047 FG = 1.013
IBU = 15 SRM = 3 ABV = 4.7%
Ingredients
6 lbs. (2.7 kg) Pilsner dried malt extract
4.25 lbs. (1.9 kg) rice syrup solids
1 AAU Ultra hops (70 min.) (0.5 oz./14 g at 2.1% alpha acids)
1.3 AAU Galena hops (70 min.) (0.1 oz./3 g at 12.5% alpha acids)
0.8 AAU Perle hops (70 min.) (0.1 oz./3 g at 8.2% alpha acids)
1 AAU Ultra hops (18 min.) (0.5 oz./14 g at 2.1% alpha acids)
2.3 AAU Saaz hops (18 min.) (0.65 oz./18 g at 3.6% alpha acids)
1 tsp. Irish moss (10 min.)
3 Tbsp. Polyclar (secondary)
Wyeast 2007 (Pilsen Lager) yeast (2-quart/2-L starter)
Step by step
Bring 5 gallons (19 L) of water to a boil and then remove from heat and stir in the malt extract and rice syrup solids. Return to heat and boil 70 minutes, adding hops as indicated.
Chill wort to about 68 °F (20 °C) at the end of the boil and top up with filtered tap water to 5.75 gallons (22 L) or until the gravity measures 1.047. Follow the remainder of the all-grain instructions.
Note:
Extract brewers have the option of using rice syrup solids, as call
Written by Drew Beechum
You cannot tell the story of the Falcons without having Doug King in the middle of it. In Doug’s years in the club, the legend of Dougweiser and his habit of throwing anything into the mash tun (with consideration) became the stuff of legends. This is the last batch of Doug’s eponymous beer he brewed before his death driving to the Northern California Homebrewers Fest. It was brewed on July 4, 1999 and was kegged on August 10. (For readers obsessed with gear in pursuit of perfection, Doug brewed world class lagers on his kitchen stove and used a ZapPap bucket setup for lautering.)
