Weihenstephaner Korbinian recipe anyone?

[wickman6]

I can dig up the recipe if you don't have that magazine. I think it may be floating around hbt somewhere as well.

 

[ayupbrewing]

Ill let you know...i have plenty of stuff on my brew list so might be a while... Cheers.

 

[crazyirishman34]

What yeast are you using? I have never had a lager go nutz like that.

 

[wickman6]

What yeast are you using? I have never had a lager go nutz like that.

That's Wyeast 2124, built up a pretty big starter to wake it up. Then as my wort was dropping temp overnight(after the chiller did all it could do) I spared a litre of wort to step up the starter. I pitched the next morning when my wort was down to 44degF, and the starter was at high krausen. That's the first lager I've had do that as well! I must say I was a bit shocked. I subsequently pulled the airlock and fitted a blowoff for a couple days.

The temp never rose above 49 the entire fermentation. I'm about to bring it inside and let it finish up, rack and lager until probably April.

I've got it in my ghetto fermentation chamber, aka tub of bleached water in a cold garage fitted with a temp controller and aquarium heater. It actually works amazingly well!

 

[ayupbrewing]

Here is picture of my version of this. It turned out close, but no cigar..! Any comments/suggestions welcomed. Ayup!

The original, at least the one I bought - which I am assuming not to be oxidized or bad in any other way, had more body, sweetness and fruity flavours. I tried mine against Pyramid brewings Dopplebock and it was a better match. Mine had a very malty flavour which lessened when served nice and cold, good for this style, it has a head the lasts most of the way through the pint, faint hop aroma and heavy malt aroma.

So all in all not a bad beer. To make it more like the original I presume mash higher to get more body and residual sweetness and ferment higher for the fruit.

The latter half of my mash was low because of poor decoction boil. I didnt really do this part properly - i just brought it to the boil and added back as I didnt realize I was supposed to boil it for longer period.

I fermented at 50 for 3 weeks, 4 days at 60, 4 weeks at 40 then bottled and carbed for 4 weeks.

 

[crazyirishman34]

First off dopplebock isn't supposed to be served cold you should be serving it at 57f
http://www.ratebeer.com/Story.asp?StoryID=47

What recipe did you use? Kind of hard to know what you should do with out knowing what you did.

Also did you taste them side by side?

 

[ayupbrewing]

Thanks for the serving tip...I guess I like this one better colder, I typically like beers cellar temp being from the UK Yes side by side...

Recipe Specifications
--------------------------
Boil Size: 8.04 gal
Post Boil Volume: 5.25 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.75 gal
Estimated OG: 1.075 SG
Estimated Color: 33.1 SRM
Estimated IBU: 27.7 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 70.0 %
Boil Time: 110 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
11 lbs 9.5 oz Munich Malt - 20L (20.0 SRM) Grain 1 75.0 %
2 lbs 5.1 oz Vienna Malt (3.5 SRM) Grain 2 15.0 %
12.4 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 3 5.0 %
6.2 oz Special B Malt (180.0 SRM) Grain 4 2.5 %
6.2 oz Carafa II - Caraffe (ATR) (380.0 SRM) Grain 5 2.5 %
1.00 oz Hallertauer Hersbrucker [6.20 %] - First Hop 6 27.7 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
3.0 pkg Saflager Lager (DCL/Fermentis #W-34/70) Yeast 8 -


Mash Schedule: Decoction Mash, Double
Total Grain Weight: 15 lbs 7.4 oz
----------------------------
Name Description Step Temperatur Step Time
Protein Rest Add 30.99 qt of water at 141.6 F 136.0 F 25 min
Saccharification Decoct 6.86 qt of mash and boil i 150.0 F 20 min

Sparge: Fly sparge with 2.15 gal water at 168.0 F

 

[crazyirishman34]

You could try bumping up the rest to 152f

Also you could add 6oz of caramunich

 

[ayupbrewing]

What do you think the caramunich is going to do?

 

[crazyirishman34]

Add a bit of sweetness