Paulaner Salvator (Doppelbock)

SpanishCastleAle said:

I'm devising a Doppelbock recipe and so naturally I'm interested in Paulaner Salvator. I've never had it. I read that it has changed relatively recently (but that could be as long as 10-15 years ago). It is supposedly lighter in color and not as good (obv subjective) as it used to be. Any truth to that?

Here is a decent article on it. Is the 'current' beer the same color as the pic in that article? Anybody familiar with 'older' Salvator compared to 'newer' Salvator?

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According to Beer Captured, here's the numbers.

SRM should be 22, IBU's 27, ABV 7.4%
OG 1.079-1.081
FG 1.021-1.022

7.5# 2 row pils
8# Munich
10 oz. Cara Munich
4 oz. Belgian Aromatic
0.5 oz. Chocolate Malt

Mash 90 min at 153

Use equal amounts of Northern Brewer and Hallertau Herzbruck at the beginning of a 90 minute boil.

You may add up to 6 oz. of Malto Dextrin near the end of the boil for added body and mouthfeel.

Ferment with Wyeast 2308 at 47-52 degrees for 4 weeks then 57-62 degrees for the remainder of the fermentation.

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"Our #2124 Bohemian yeast is the same as the famous Weihenstephan 34/70. It's the most popular lager yeast among microbrewers and brewpubs right now and is an excellent choice for Oktoberfest. 34/70 is moderately attenuating, leaving just a hint of sweetness in the beer. It has good flocculation, not too much and not too little. Malt and hop flavors come out well balanced, and ester production is low. It really likes the modern fermentation temperatures. Lately I've been recommending our new Czech strain #2278. It attenuates highly, making a beer that's on the dry side, but it really accentuates the malt in both flavor and aroma and seems to give a big, soft mouth feel. Ester production remains low even with high-gravity beers, so it's wonderful for Maerzen, bock, and doppelbock. Again it does well at modern fermentation temperatures. A real winner.


"Avoid our strains #2206 and #2308 when brewing Oktoberfest or other medium-high- to high-gravity beers. They're excellent yeasts, and #2206 is the most popular yeast in Europe these days. Unfortunately they both develop too much fruitiness in high-gravity beers. Those esters really clash with the malt in an Oktoberfest."

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SpanishCastleAle said:

He does mention dark fruit notes being part of the style. But I think that's different than the 'fruitiness' the Wyeast guy was talking about. The reaction Kaiser mentions is a chemical reaction after it's off the yeast. Kaiser uses almost all Dark Munich and I don't have any of that so I guess l'll have to use Light Munich and a tiny bit of Roasted Barley. Maybe I'll add the Aromatic back in but still keep the Crystal 60 (and Caramunich).

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I agree that the fruitiness in Doppelbocks isn't the same fruitiness produced by yeast during primary fermentation. It slowly develops over time during lagering/conditioning, but I'm not sure of the science behind it.

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