All Grain Yeast:
Nottingham Yeast Starter:
rehydrated Batch Size (Gallons):
5 Original Gravity:
1.050 Final Gravity:
20 Boiling Time (Minutes):
13 Primary Fermentation (# of Days & Temp):
14 Additional Fermentation:
nope Secondary Fermentation (# of Days & Temp):
This was my first attempt at a clone. I decided to try mainly because the stupid LCBO isn't carrying this any more because it "isn't selling well." The guy who told me this recommend a schwarzbeer as an acceptable substitute. Yikes. Not that there is anything wrong with a schwarzbeer.
Headstrong Munich Lager is almost dark enough to be a dunkel (min colour on Qbrew is 14, mine is 13). It has a malty, almost fruity grain profile (not from the yeast, from the malt) with minimal hop bitterness and a very clean aftertaste. It has been one of my favourite Canadian Micros for quite awhile.
9# 2 row Pils malt
.75# American Munich
1/8# Medium Crystal 60
1.5oz 3.1% Hersbrucker 60 min boil
.25oz Hersbrucker 20 mins boil
I mashed a little low 149F-150F for one hour.
Fermented at 69-70F
Primed with 3/4 cup corn sugar.
Turned out almost perfect I think. It has the same malty character as the original, hops are spot on, I think. Colour is a match, head characteristics are exact: forms well, lasts a long time, leaves a nice lace. The nottingham is a rather neutral yeast and I think this is a part of the reason for this clones success. Had I used windsor I doubt it would have been this close.
I've been drinking it a little green, but it is spectacular now that it has been in the bottles awhile.
All in all I am very pleased with the results. The only bad thing is I should have made 10 gallons, and maybe mashed a few degrees higher (152?). Anyone who likes the flavour of munich malt should give this baby a shot, it really shines.