Augustiner is truly my dream beer (blessed to have experienced it twice - one pint in their beer garden in 2011 and three bottles out of a take-home six-pack in 2016) and I made a version (based on JP's) that I think is going to be fantastic. This is my first lager and I made some kegging mistakes (ended up bottle conditioning, adding 4 more weeks), but other than taking more time than usual, I think this recipe is a keeper. I tasted today to check bottle-conditioning progress after two weeks and it is still pretty flat. I will probably allow it to carbonate for two more weeks before beginning the lagering phase. The taste was VERY promising - not too sweet, smooth, bready, perfect mouth-feel, just enough bittering from the hops. If you're a hophead, please know there is little to no hop flavor or aroma to this recipe, which is pretty true to style. The ONLY issue I perceived is a slight sulphur aroma, which the lagering should take care of. I dare not compare it to Augustiner because I have no access to that divine elixir, but it checks the same boxes for me. Here's my recipe for 5.5 gallons:
4# Maris Otter (for its breadiness and to combat the perceived sweetness of the pilsner)
3.5# Pilsner
1# Carahell
1# Munich Light - for body and maltiness
8 oz. Cara-Pils (dextrine) - this may prove unnecessary, but I added it for head retention
5 oz. Victory
.05 oz Chocolate (for color and a subtle dry roastiness) - with such a small amount, this may also be unnecessary
Mash at 153 F
Batch sparge
Boil 90 mins (because of the Pilsner)
1 oz Hallertauer Mittlefrueh (4% AA) - 60 mins
.25 oz Santiam (6% AA) - 60 mins - had this leftover, you could probably use any noble hops for bittering
.2 oz Hallertauer Mittlefrueh (4% AA) - 15 mins
2 pks Saflager W-34/70 - pitch and ferment low as possible for strain
I also added calcium chloride and epsom salt to RO water
Cold crashed and fined with gelatin
OG was 1.055
FG was 1.012
Plan to lager minimum of 6 weeks