Weihenstephaner Korbinian recipe anyone?

Hello all,

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.

Any thoughts?

Thanks

bgruis said:

Hello all,

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.

Any thoughts?

Thanks

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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.

5 Gallons

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

prost BigEd..thank you!

Fermentis 34/70 is the Weihenstephan strain and it is a kickass yeast in my experience. No starter needed either.

I know it's an old thread, but if you're still subscribed, how did the beer turn out? what was your mash schedule? I want to make this.

Thx.

I havent done it yet...although I hope too soon. My summer got away from me so I havent been able to brew in quite awhile.

I'll keep you posted.

Would love to try this one too!

Anyone try this recipe? Would like to hear how it went?

A shame there's no follow-up on the experience since this is by far my favorite dopplebock . . . . Simply sublime and for 3 bucks to boot!

Any kits similar? Northern brew or Midwest. Or someone else?

Anyone brew this thing?

No but I'm going too in a week. This or celebrator. I will actually buy both and compare side by side to see if I can tweak the recipie. I have recipie for celebrator.

Any update on this?

I formulated a recipe for it though haven't brewed it yet.

http://hopville.com/recipe/1600953/doppelbock-recipes/venantius-fortunatus

djbradle said:

Any update on this?

I formulated a recipe for it though haven't brewed it yet.

http://hopville.com/recipe/1600953/doppelbock-recipes/venantius-fortunatus

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Three pounds of Cararoma, NO! Unless that is a misprint, please reformulate as that is a crazy amount of that malt for the recipe.

Okay so I readjusted from 3 to 1 lb of the cararoma. Is it too much caramel and maltiness? Have you done a clone yet of this? It seems bitter value = ebu's = ibu's so 2 oz. of hallertau won't cut the bitterness, right? Shouldn't it equal 32 ibu's although I've read that most German dopplebocks have usually very low ibu's like 7-15.

djbradle said:

Okay so I readjusted from 3 to 1 lb of the cararoma. Is it too much caramel and maltiness? Have you done a clone yet of this? It seems bitter value = ebu's = ibu's so 2 oz. of hallertau won't cut the bitterness, right? Shouldn't it equal 32 ibu's although I've read that most German dopplebocks have usually very low ibu's like 7-15.

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A quarter pound is plenty, IMO. The "maltiness" is from the base malt not the specialty malt. Cararoma is more burnt toffee and dark, dried fruit than caramel. I would say that 32 IBU is a bit much here as are your late hop additions. One bittering addition is fine. The beer needs enough hops to counterbalance the big malt but still let it be the star. For IBU 25-28 seems about right here. If you want a little hop flavor put in a half ounce @ 20/30 minutes but I do not suggest using a 5 minute addition but it's your beer.

Okay , will do. I'll just brew your recipe suggestion. Did you do it already?

As soon as i get my fridge i will brew both celebrator and korbinian. What about that bready taste korb has? Don't u think there is some belgian special b ?

I agree with BigEd. German beers tend to have really simple malt bills. What it really comes down to is a decoction mash and kettle caramelization to get the flavor and color correct.

Yeah try
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

Wyeast 2206

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

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...

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.

Has anyone tried brewing this using melanoidin malt instead of doing a decoction? If so, how much? 5-10%?

For the love of God, someone please brew this puppy!!!

I like a challenge...! It's next on my schedule. Will post back with a final recipe for opinions.

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!

Me too. What recipe/conditions you going with? Maybe we could collaborate and do a couple variations and see what we get...?

ayupbrewing said:

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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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.

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.

wickman6 said:

That IS the strain that is used in the real deal of this beer.

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I remember reading somewhere that they actually use an ale yeast in that beer. Are you assuming that they use W34/70 because its the "Wiehenstephan" lager strain? I think that refers to the Wiehenstephan institute and I don't know if/how its related to the brewery. Maybe they do use 34/70, but it seems like it might be a challenge to get the residual sweetness that I taste in Korbinian from that yeast. Is agree that it's a great yeast, but maybe more appropriate for a pils or something drier tasting.

Could you suggest for the sake of this thread an ale yeast?

Hex23 said:

I remember reading somewhere that they actually use an ale yeast in that beer. Are you assuming that they use W34/70 because its the "Wiehenstephan" lager strain? I think that refers to the Wiehenstephan institute and I don't know if/how its related to the brewery. Maybe they do use 34/70, but it seems like it might be a challenge to get the residual sweetness that I taste in Korbinian from that yeast. Is agree that it's a great yeast, but maybe more appropriate for a pils or something drier tasting.

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Edited that post, possible you are right. You got me thinking though, I can't seem to find much info on what yeast they use.

I'm not worried about w34/70 leaving a malty beer, my Vienna lager is very malty. I know you referenced sweetness, I'll have to pick one up and give it another try and see if I catch what you describe. I think if I control my mash well enough, and boil long enough I can achieve what I'm after. Time will tell!

Whats your opinion on using Melanoiden Malt and how much in place of decoction?

Melanoiden malt was designed to take the place of decoction. I would use it as 2% of the total malt bill. I also think a long boil will give you the sweetness

OK this is what I think I will go with....any thoughts/advice.

Recipe Specifications
--------------------------
Boil Size: 7.13 gal
Post Boil Volume: 5.25 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.75 gal
Estimated OG: 1.076 SG
Estimated Color: 30.6 SRM
Estimated IBU: 25.9 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 70.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
11 lbs 7.5 oz Munich Malt - 20L (20.0 SRM) Grain 1 74.0 %
3 lbs 1.6 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 2 20.0 %
5.0 oz Caraaroma (130.0 SRM) Grain 3 2.0 %
5.0 oz Carafa II (412.0 SRM) Grain 4 2.0 %
5.0 oz Melanoiden Malt (20.0 SRM) Grain 5 2.0 %
1.50 oz Hallertauer Hersbrucker [4.00 %] - First Hop 6 25.9 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
1.0 pkg Saflager Lager (DCL/Fermentis #W-34/70) Yeast 8 -


Mash Schedule: Single Infusion, Full Body
Total Grain Weight: 15 lbs 8.0 oz
----------------------------
Name Description Step Temperatur Step Time
Mash In Add 19.96 qt of water at 166.7 F 155.0 F 60 min
Mash Out Add 8.40 qt of water at 203.3 F 168.0 F 10 min

Sparge: Fly sparge with 1.89 gal water at 168.0 F

I would do Dark Munich malt instead of the pilsner. Also would loose the cara malts and go for a 2.5 hour boil. The boil is key to getting the flavors right.

ayupbrewing said:

Whats your opinion on using Melanoiden Malt and how much in place of decoction?

Click to expand...

It won't make it taste like you did a decoction mash but a little is OK.

ayupbrewing said:

Could you suggest for the sake of this thread an ale yeast?

Click to expand...

Sorry. None really come to mind that might leave that residual sweetness that wouldn't also result in too much ester. I'd be more inclined to try something like WLP 833 or 820. I'll see if I can find where I read about the ale yeast.

Looked into doing a decoction, seems straight forward so think I'll do that in the end and omit the melanoidin. Think I'll skip ale yeast in lieu of further info and split batch and try couple different lager yeasts.