shaggybudd

Recipes 

Howdy, A friend wants me to brew an Optimator Clone for him. I've written up a recipe for it. Let me know what ya'll think. The spaten site says the OG is 18.2 Plato which equals a 1.075, so I aimed for that. Spaten optimator was the first beer that really got me enjoying great beers. And I'd really like to do a good tribute to this beer. Thx!

Airborneguy

Recipes 

I'm not too keen on the oats. Everything else looks close enough to me. I'd guess that the actual Optimator recipe is fairly simple. I'd skip the 0 min hops and probably the 10 min ones also.

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BigEd

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Oats!? I missed those at first. Get rid of them along with the crystal malt. I would also use German Carafa II malt rather than Chocolate.

Simplify the recipe using a base of 2/3 German dark Munich and 1/3 German Vienna along with 4-6 oz of Carafa II. The hop type is fine but lose the late addition. Keep the 60 minute and put a small one halfway through if you want, shoot for total IBUs of about 22.

shaggybudd

Recipes 

?

BigEd

Recipes 

20L Munich malt is not German, it's domestic dark Munich and is not intended to be nor should it be used for base malt. German dark Munich malt is ~10-12L and available in the states from maltsters like Durst, Weyermann and Best through many homebrew supply outlets.

shaggybudd

Recipes 

So here's what I ended up brewing:

Est. OG: 1.075
IBUs: 22.4
Color: 24.8 SRM

9lbs Munich
4.25lbs Vienna
.5lbs Carafa II

Single Infusion @ 156*

1.5oz Tettnang - FW
.5oz Tettnang - 15 min.

WLP833 German Bock Lager

OG - 1.076 (Measured)

I'll let ya'll know how it turns out in a couple months.

MTBREWDOG

Recipes 

I am getting ready to brew this one today. I found it in Beer Captured.

OG: 1.077 - 1.079
FG: 1.021 - 1.022
SRM: 27
IBU: 26
ABV: 7.2%

7 LBS German 2-Row (I'll use Belgian)
7.5 LBS German 8L Munich
4 OZ Belgian Aromatic Malt
1/2 OZ Brittish Chocolate (I'm using Carafa II)

Mash @ 153 For 90 Minutes

Boil 90 Minutes

1.65 OZ Tettnanger 90 Min

I'm using Zurich Yeast from White Labs (I have it on hand and I'll be brewing a Samiclaus Clone on this yeast cake.)

The recipe suggests to use Wyeast 2308 or 2206.

The only thing that I found funny was that my SRM seems to be off on it. ProMash tells me it's much less. I'm going to roll with it and see what happens.

Cheers,

Joe Gill
Mount Baldy Brewing Supply
406-241-2087
Townsend, MT

bellinmi88

Recipes 

How did this turn out?

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MTBREWDOG

Recipes 

I let this one age for quite some time and have been finally drinking it now. Other than having a slight ester (which is improving with age) it is really nice. I would say after several months of aging it finally tastes similar to Optimator.

I would suggest to try a decoction mash on it though to get the right flavors. I just did a step mash. Also if you can get German Pilsner malt, try that instead of the Belgian that I used. The Zurich yeast is real nice though.

I intended on brewing up a Samiclaus clone on the cake from the Optimator but never got around to it. I may do that this year though...

Good luck!!

lou2row

Recipes 

Dang, how far away is there school?

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