I've been kicking around the idea of making a Samichlaus clone. I am having a tough time finding facts about the beer in order to back into a recipe.
Here's what I know:
Here's what I think:
Here's what I guess:
Based on that I've come up with the following:
Thinking a 122F 154F 168F decoction mash schedule, with a 90 minute total boil.
This gets me:
It's definitely "make a new mash tun form a 48 qt cooler" time but other than that I can probably use some help. Anyone have any good info/experience?
Here's what I know:
- 14% ABV
Here's what I think:
- Base - 2 row Pilsner
- Some Munich malts
- Noble hops
- Decoction mash
- WLP885- Zurich Lager Yeast
Here's what I guess:
- Magnum/Perle for bitterness
- ~55-60 IBU?
- Some Hallertau for flavor (low)
- No aroma hops
- I'm going to have enough grain left when I am done to make a big beer out of second runnings
Based on that I've come up with the following:
- 17# 2-Row Pilsner
- 2# Munich
- 1oz Magnum 14% @ 60 mins
- 1oz Perl 8% @ 60 mins
- 1oz Saaz 4% @ 30 mins
- 3.5# Honey @ Flame-out
Thinking a 122F 154F 168F decoction mash schedule, with a 90 minute total boil.
This gets me:
- OG 1.126
- FG 1.019 (if I am pure of heart)
- ABV 14.4%
- IBY 62.1 (probably lower)
- Color 6.9 (this HAS to be wrong)
It's definitely "make a new mash tun form a 48 qt cooler" time but other than that I can probably use some help. Anyone have any good info/experience?