Anyone have a Spaten Dunkel recipe
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Vance71975
Well-Known Member
Found this on the web, never tried it myself as i dont do clones but thought you might like it:
To make a lager I suggest you select a German Lager Yeast WLP830 German Lager Yeast
This yeast is one of the most widely used lager yeasts in the world. Very malty and clean, great for all German lagers, pilsner, oktoberfest, and marzen.
Attenuation: 74-79%
Flocculation: Medium
Optimum Fermentation Temperature: 50-55°F
Alcohol Tolerance: Medium
For those who have not had Optimator, it is made in Germany by Spaten and available in most stores. It is a Dopplebock meaning it is a traditional lager. My lagering system is not fully operational so I made an ale based on this style. I must say, it was a very good clone. I found it was not carbonated to the level I would expect, so I ended up forcing more CO2 to get it up to about Pilsner level.
Also I have it attached as BSM.
Optimator Ale
Brew Type: All Grain Date: 2/19/2007
Style: Doppelbock Brewer: Kerry
Batch Size: 5.00 gal Assistant Brewer:
Boil Volume: 5.72 gal Boil Time: 60 min
Brewhouse Efficiency: 70.0 % Equipment: Brew Pot 9 Gal
Actual Efficiency: 58.3 %
Taste Rating (50 possible points): 35.0
A classic Dopplebock Lager converted to an ale. Very High malt finish with a touch of hops for a great balance. The orignal beer is made by Spaten of Munchen (Munich) Germany. Considered one of the world's best lagers, if not one of the best beers per
Ingredients Amount Item Type % or IBU
3.00 lb Light Dry Extract (8.0 SRM) Dry Extract 22.2 %
8.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 63.0 %
1.50 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 11.1 %
0.50 lb Victory Malt (25.0 SRM) Grain 3.7 %
1.50 oz Hallertauer [4.80%] (60 min) Hops 20.9 IBU
1 Pkgs German Ale/Kolsch (White Labs #WLP029) Yeast-Ale
Beer Profile Estimated Original Gravity: 1.079 SG (1.072-1.120 SG) Measured Original Gravity: 1.070 SG
Estimated Final Gravity: 1.019 SG (1.018-1.030 SG) Measured Final Gravity: 1.015 SG
Estimated Color: 20.8 SRM (6.0-25.0 SRM) Color [Color]
Bitterness: 20.9 IBU (16.0-30.0 IBU) Alpha Acid Units: 1.4 AAU
Estimated Alcohol by Volume: 7.9 % (7.0-12.0 %) Actual Alcohol by Volume: 7.2 %
Actual Calories: 317 cal/pint
Mash Profile Name: My Mash Mash Tun Weight: 0.00 lb
Mash Grain Weight: 10.50 lb Mash PH: 5.4 PH
Grain Temperature: 22.2 C Sparge Temperature: 75.6 C
Sparge Water: 0.00 gal Adjust Temp for Equipment: TRUE
Single Infusion Mash 153F for 60 minutes. Sparge 170 to reach 6.0 gals of wort.
Carbonation and Storage Carbonation Type: Kegged (Forced CO2) Carbonation Volumes: 2.6 (2.3-2.6 vols)
Estimated Pressure: 18.8 PSI Kegging Temperature: 10.0 C
Pressure Used: 12.5 Age for: 4.0 Weeks
Storage Temperature: 10.0 C
Notes
Mash 153 F and Sparge 60 mins 6.0 Gals Water
Add hops and boil 60-70 Mins
Cool to 74F
1 tsp Irish Moss (boil 45 min)
White labs WLP838 Southern German Lager
Boil for 60 minutes. Add Irish moss for last 45 minutes of boil
This beer should be a lager, but I am experimenting an Ale version to see how close to the real thing it comes. Turned out very similar to Optimator.
Don't know if it's a clone by I have a Dunkel recipe in my drop down that turned out fantastic...
SpanishCastleAle
Well-Known Member
First thing I would do would be to get a bottle and measure the final gravity. The label should say what the ABV is so from those two you can figure out the OG. Many/most of the german lagers don't have much if any crystal malt. It's often just a bunch of base malt (in this case darker ones like Vienna/Munich/Dark Munich) with some Carafa or Sinamar for color. Poobah's recipe looks great but I'd go for higher attenuation. But you'll see that when you measure the FG of the actual beer, it's probably lower than you expect.
bh10
Well-Known Member
97% Munich II
3% Chocolate Malt
Shot for an OG of 1.055
Shoot for 21 IBU's with a Noble Hop, all from the bittering addition
I used wlp833, but Im WLP838 will work fine to, Im just a big fan of AYinger and thats there house strain.
O important, at least a double decoction, do a triple if you have the time.
3% Chocolate Malt
Shot for an OG of 1.055
Shoot for 21 IBU's with a Noble Hop, all from the bittering addition
I used wlp833, but Im WLP838 will work fine to, Im just a big fan of AYinger and thats there house strain.
O important, at least a double decoction, do a triple if you have the time.
OP
OP
Patirck
Well-Known Member
I think this is for Optimator - also a great beer but I was looking for the Dunkel.
SpanishCastleAle
Well-Known Member
Here is Kaiser's Dunkel recipe. Very similar to what bh10 posted.
Here's mine. It's a generic German dunkel. I'm drinking one right now and it ain't half bad.
Munich Dunkel
10 Gallons
13.5 lbs Munich malt
3.5 lbs Pilsner malt
.375 lb Carafa II malt
.75 lb CaraFoam malt
Decoction mash; 128F, 148F, 168F mashout
1 oz Spalt + 1 oz Saaz @ 60 minutes
1 oz Spalt @ 20 minutes
Estimated OG 1.050, IBU 24
White Labs WLP-838 Southern German Yeast
Munich Dunkel
10 Gallons
13.5 lbs Munich malt
3.5 lbs Pilsner malt
.375 lb Carafa II malt
.75 lb CaraFoam malt
Decoction mash; 128F, 148F, 168F mashout
1 oz Spalt + 1 oz Saaz @ 60 minutes
1 oz Spalt @ 20 minutes
Estimated OG 1.050, IBU 24
White Labs WLP-838 Southern German Yeast
bh10
Well-Known Member
That would work fine to, you'd just need to bump it up a tad considering Spaten is a 5.5% abv. Its funny to see a bunch of people cloning German beers and they have a 100 or so different ingredients in there, when most are as simple as pie.
wildwest450
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