Warsteiner Dunkel Clone
 

Grains:
5 lbs 2-row
2 lbs Flaked corn
1 lb Munich
0.25 lbs Black Patent

Hops:
0.75 oz Hallertauer 4% AA @ 60 min
0.25 oz Hallertauer 4% AA @ 5 min

Other:
1 tsp Irish Moss (rehydrated in 1/2 cup water) @ 15 min
Wyeast 2035 American Lager

Mash:
12 qts @ 152* for 75 min
170* for 10 min

Yeast Starter:
Boil 3 cups water with 2/3 cup DME for 5 minutes, cool quickly, and add the yeast.

24 hours later, boil some more, cool, and add (to double the volume).

Start this at least three days before brewing, so the yeast have time to work their way through it. I recommend trying to keep it around 75* so they work quickly.

Photos:
Warsteiner Dunkel is on the left, this recipe is on the right:

Batch notes (brewed May 1, 2011, kegged May 28, 2011:

I accidentally threw in the 5 minute hop addition at 15 minutes, since I was dumping in the Irish moss and let my mind wander...

Also, I had trouble keeping my mash temperature up for some reason, so I used up my water allowance on temperature control and did not sparge at all.

OG: 1.044
FG: 1.009
ABV: 4.6%

Primary: 10 days @ 43*
Diacetyl rest: 10 days @ 68*
Pre-keg lager: 8 days @ 38*

Tastes very light, not much flavor at the moment. I expect this to come out more as it lagers longer in the keg (it's only been two days). So far so good, though :mug:

Let us know in a month...
My try at a Warsteiner had more taste and more alcohol. Just came off lagering.
Would love to compare against what you made.

I was going for a light lawnmower beer for the summer. Plus, the original is one of like three beers SWMBO has ever liked, so I decided to make it ASAP. Built a lagering fridge with this in mind.

How did this turn out ?

It's really good! Probably my best batch yet. Lots of compliments. Not quite as light after maturation than I'd hoped, but still very enjoyable. I haven't checked, but I'd guess it's already 2/3 gone. I really need to take a picture and post it before it's all gone...

Personally i would Drop the Flaked Corn and replace it with Vienna or more Munich, i would also use a German Pilsner malt and a German Lager yeast.

I used the flaked corn to lighten the body. Alternatively, I suppose you could just drop it altogether and go with lower alcohol too... I wouldn't recommend replacing it, though.

My main concern is that Corn is more of an American adjunct.But then again i really dont like light bodied beers. Hence why i would use Vienna or Munich in place of it. Plus the Vienna would add some complexity.

Oh, okay. For me, it really depends on the temperature and how much I've eaten; if it's hot and I'm thirsty, or if I've recently eaten, I like something more light-bodied. Last year I hadn't yet realized this, and only had heavy stuff on tap, so was very dissatisfied over the winter.