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Old 01-29-2009, 08:29 PM   #1
Mutilated1
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Recipe Type: All Grain   
Yeast: W34/70   
Yeast Starter: Optional   
Additional Yeast or Yeast Starter: Pitch 2 Packs or make a starter   
Batch Size (Gallons): 5   
Original Gravity: 1.052   
Final Gravity: 1.010   
IBU: 39   
Boiling Time (Minutes): 90   
Color: 3 SRM   
Primary Fermentation (# of Days & Temp): 3 Weeks @ 50F   
Additional Fermentation: Lager 3 Weeks @ 34F   
Secondary Fermentation (# of Days & Temp): Not needed, but don't let me stop you   
Tasting Notes: Its the Cat's Tits.   

This is a real guzzler. Guarantee you'll love this one, its off the chain. Simple recipe too.

================================

Malts:
9.5 pounds Weyerman German Pilsner Malt 1L - 1.035
.25 pounds ( 4 oz ) Weyerman Light Munich Malt 8L - 1.033
.25 pounds ( 4 oz ) CaraPils Dextrine Malt 1L - 1.035

Hops:
Bittering Hop @ 60 Minutes
1/2 oz Magnum Pellet 14% AA - 34 IBUs
Flavor Hops @ 10 Minutes
1/2 oz Perle Pellet 7.8% AA - 4 IBUs
1/4 oz Hellertauer Pellet 4% AA - 1 IBU
Aroma Hops @ 5 Minutes
1/4 oz Tettnanger Pellet 4.5% AA - 1 IBU

Yeast:
Any German style Lager strain of yeast would be good. My personal favorite is Saflager W34/70. Use two packs, or make a big starter, or reuse yeast from another batch.

=================================

Heat a little over 3 gallons of water to 155F, add water and grains then check the temperature of the mash, we are shooting for 146F. If the temp comes up a little too hot, relax don't worry and have a homebrew. If the temp comes up a little short, you can pull some of the mash out and heat it on the stove before adding it back, sort of a mini-decoction if you will.

Mash at 146-147F for 90 minutes or until fully converted. Might need to mash a bit longer when mashing at that low a temperature, but you want to do the lower temperature because this beer needs to finish crisp. If the beer doesn't finish crisp enough for your tastes, next time omit the 4oz of CaraPils.

After mash is converted, sparge till you have approximately 7.25 gallons in the brew pot.

Bring to a boil, and start the timer. Going for a 90 minute boil. Boil for 30 minutes with no hops, then at 60 minutes till flameout add Bittering hops. At 10 Minutes to flameout add Flavor hops. Aroma hops at 3-5 Minutes.

Chill wort to 55F and pitch your yeast. Ferment for 3 weeks at 50F, Secondary fermentation optional. You simply have to Lager this beer to get it right. Lager for at least another 3 weeks at 34-35F.

Keg it up and enjoy!

This recipe is the Cat's Tits.

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Old 01-30-2009, 01:09 AM   #2
DaBo
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I was looking for a Bitburger clone for a while now, I will definitely brew this in 1-2 Weeks and post results & pictures.

Thanks

 
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Old 03-22-2009, 09:59 PM   #3
GunnerMan
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Hmm should I make you recipe or this one: BeerTools.com Recipe Library - Bitburger Clone
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Old 03-23-2009, 08:50 PM   #4
Mutilated1
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I've Never made that one, but it looks like a good recipe. I'm fine with mine though, it doesn't need tweaking.

 
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Old 07-01-2009, 07:30 PM   #5
Mutilated1
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I've got my 5th keg of this recipe on tap now, its been on the gas since Sunday evening - sure hoping its carbed up and ready to drink when I get home.

I just cannot believe how good this beer is, every time I pour a big glass I just get a big grin on my face because I made it myself.

Want to see a Picture ?

This is a picture of a glass of maybe the second batch I made of this beer, taken when I was sitting out on my back porch cooking up the third batch a few months ago - probably around March or so. The picture really doesn't do this beer justice though - when I pour it from the tap its a lot clearer and you can see the carbonation better. For some reason the camera makes it look flat and somewhat different color.
Click image for larger version

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Old 07-02-2009, 09:41 PM   #6
Pangea
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Beautiful!

How is 39 IBU in this? I've never had the balls to drop that kind of bitterness into a beer like this yet. I made something similar, 1051 OG, with vienna and crytal10 instead of the munich, and I also used hallertau and saaz only. It's good, but wondering if it could be more bitter now....

 
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Old 07-03-2009, 02:33 PM   #7
Mutilated1
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39 is just the number that the beer calculator came up with. As I understand it SNPA is also about 39-40 range in IBUs, yet this beer doesn't as bitter as SNPA.

Tastewise, its Bitburger all over.

Also, as I'm looking over the recipe I notice that I said you didn't really need to do a secondary. Well the last couple of times I've made it I've done a secondary mostly just because I needed a place to store the beer until I had an empty keg to put it in and I wanted to use the fermenter that it was in for something else. I don't know if it was the secondary or just the longer lagering period -- maybe I'm just getting better at brewing it now that I have a few under the belt so to speak. Anyway, if you brew it maybe do a secondary and longer lagering period if you have the ability

 
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Old 07-15-2009, 05:15 PM   #8
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What water profile do you use for this one?
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My Keezer

 
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Old 07-16-2009, 12:50 AM   #9
Mutilated1
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Quote:
Originally Posted by Trubadour View Post
What water profile do you use for this one?
I have no idea.

I use regular city water from the kitchen sink.

 
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Old 08-03-2009, 02:33 PM   #10
Mutilated1
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I put keg #6 of this beer on the gas last night, so hopefully will be drinking it by this weekend.

Unfortunately, its the last beer I have in the pipeline at the moment.

 
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