One last lager to close out the 2012 Master of Lager series. I updated this post to include my all grain Doppelbock recipe. Below the line is my original partial mash recipe.
12 lbs Munich Malt
4 lbs Pilsner Malt
1 lbs Weyermann CaraMunich® III
1.25 oz Hallertau (4.5 AA) boiled 60 mins.
Yeast: White Labs WLP833 German Bock Lager
Original Gravity: 1.083
Terminal Gravity: 1.017
Color: 16.11 °SRM
Bitterness: 23.1 IBUs
Alcohol (% volume): 8.7%
Make a mighty starter, at least 9 liter starter wort for one vial of yeast. Mash at 155°F for 60 minutes. Boil 60 minutes and chill to 46° F. Ferment for 2 weeks at 50°F – letting the wort warm up to that temp in the first 48 hours of fermentation.
Rack and lager for six weeks at 35° F. Bottle condition for 6 months if you can wait that long.
A few posts ago, I asked if anyone had a Spaten Optimator clone recipe. I didn’t get much of a response so I did a little research and found some recipes that were created to be Spaten Optimator clones. Interestingly enough to mention, they were all different in the types of hops and malts they called for.
So here’s a Doppelbock recipe that probably will taste as good as an Optimator (Extract – Partial Mash).
4 lbs of pale malt extract in boil
5 lbs of pale malt extract added at flameout
1.5 lbs of 80L crystal malt
1.5 lbs of Munich malt
0.5 lbs of Victory malt
1 oz of Perle hops at 60 minutes
1 oz of Tettnang at 10 minutes
Wyeast 2206 Bavarian Lager
Mash crystal, Munich, and Victory malt in 156° F water for 30 minutes. Add to boil with first wave of pale malt extract and Perle hops.
Ferment 2 weeks at 50 degrees. Move to secondary vessel and lager for 6 weeks at 35 degrees.
Prime with corn sugar and bottle condition for 6 months in your basement.
If you can find Munich malt extract, that would be ideal.
I put in the Victory malt to get some bready flavors in it.
I would make a yeast starter for this big beer.
Not sure I can wait 6 months after the long fermentation and lagering.