Originally Posted by bgruis
I've done some searching and can't seem to find an existing recipe for this beer.
Needless to say I like the beer...(or why would I want to clone it right?)
So if no known recipe exists I would like to start an converstaion on what it would be like.
My first thought would be...we know it's a dopplebock, yeast wise it's probably using the Weihenstepaner lager strain..Saflager W34/70. A Dopplebock I believe it would include a mix of Munich or Vienna Malt as well as Pilsner Malt. I believe a docoction mash would be included.
Korbinian is a delightful brew to be sure. Most of big commercial brewers are pretty tight with information as to what goes into their beers and Weihenstephaner seems to be no exception other that the website says it's 18.3 Plato and 32 IBU. I've drank my share of Korbinian so based on my memory and those numbers here is a starting point. This recipe has a dark Munich base for color and richness, some pilsner to help with the attenuation and finish, dark caramel malt for the bit of burnt toffee flavor I detect, and Carafa II for deepening the color. I would suggest a liquid yeast as I have heard mixed reviews from dry lager yeasts and have always had good luck with the liquids. Decoction mashing would be my choice.
10.5 lbs Munich II
3 lbs pilsner
.25 lb CaraAroma
.375 lb Carafa II
2 oz Hallertau ~4%AA for 60 min (75-90 wort boil)
White Labs WLP-820 or Wyeast 2206 yeast