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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Weihenstephaner Korbinian recipe anyone?
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Old 09-16-2012, 09:49 AM   #21
madchemist83
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DeePee

Recipe specifics:

Style: Doppelbock
Batch size: 5.0 gal
Boil volume: 6.0 gal
OG: 1.082
FG: 1.021
Bitterness (IBU): 24.2
Color (SRM): 21.6
ABV: 8.1%

Grain/Sugars:

10.00 lb Pilsener (German), 63.5%
5.00 lb Munich (German), 31.7%
0.50 lb Special "B" (Belgian), 3.2%
0.25 lb Carafa I malt, 1.6%

Hops:

1.00 oz German Select (AA 5.0%, Pellet) 60 min, 14.6 IBU
1.00 oz Hersbrucker (AA 2.9%, Pellet) 30 min, 6.5 IBU
1.00 oz Hersbrucker (AA 2.9%, Pellet) 10 min, 3.1 IBU

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Old 01-02-2013, 05:26 AM   #22
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Sorry for bumping this old post but...

Anyone tried brewing this ? Really like this beer, haven't been able to find a recipe for this...

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Old 01-06-2013, 08:35 PM   #23
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I hear you, I'm looking for a recipe for this beer myself. I haven't brewed these recipes yet, but will try this spring. I'll post back once I've brewed it.

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Old 01-08-2013, 01:32 AM   #24
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Has anyone tried brewing this using melanoidin malt instead of doing a decoction? If so, how much? 5-10%?

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Old 09-06-2013, 05:41 AM   #25
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For the love of God, someone please brew this puppy!!!

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Old 09-18-2013, 04:36 AM   #26
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I like a challenge...! It's next on my schedule. Will post back with a final recipe for opinions.

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Old 09-18-2013, 04:47 AM   #27
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I will make my finest attempt to brew this in the next 2 weeks. And I will be happy to share my results, probably 2-3 months from now. Just in time for spring time brewdays!

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My wife is like a well crafted beer...bitter, yet sweet enough to balance perfectly!

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Old 09-18-2013, 05:54 AM   #28
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Me too. What recipe/conditions you going with? Maybe we could collaborate and do a couple variations and see what we get...?

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Old 09-18-2013, 07:42 AM   #29
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Quote:
Originally Posted by ayupbrewing View Post
Me too. What recipe/conditions you going with? Maybe we could collaborate and do a couple variations and see what we get...?
I'm going with the first recipe, looks pretty sound to me. I think its the second post. I'll probably do a double decoction, boil for 2hrs to get a bit of caramelization and ferment at 48 deg. D-rest, lager for about 6 weeks if I can wait that long.
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Old 09-18-2013, 07:47 AM   #30
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Oh, and I'll be using w34/70. Huge starter. I dig that yeast, its my go to lager strain. Plus I have it in my arsenal at all times, so easy choice. I've always gotten great remarks from competitions when using this strain as well.

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