Frozen fermenter with Lager Batch

The thermostat got knocked out of my fermentation chamber and I froze a 5 gallon batch of dopplebock. It might not be frozen all the way through, but I'll bet it's close. I'm guessing that this happened after a week in fermentation, and it's now been at freezing temps for at least a couple of days.

What's a good next step? My thoughts are thaw while making another starter and repitch when I get to a reasonable temperature. Has anyone had success after such a move?

 

I think you have the right idea. Beer should be fine, but a repitch won't hurt.

 

Thaw it. Gravity reading. Taste it.

If it needs to attenuate more, repitch a huge starter at high kreusen. Then proceed as usual.

 

I'd be more inclined to just pitch yeast instead of yeast plus 5 litres of oxidized wort.

Pitch rehydrated dry yeast if you think you must repitch, or yes, go through the entire process of liquid yeast, a starter, chill, decant, and pitch.

Your yeast may very well be okay anyway. They are tough little bastards. Like someone else said, take a gravity reading and see where you are at.