Weihenstephaner Korbinian recipe anyone?

[bgruis]

Hello all,

I've done some searching and can't seem to find an existing recipe for this beer.

Needless to say I like the beer...(or why would I want to clone it right?)

So if no known recipe exists I would like to start an converstaion on what it would be like.

My first thought would be...we know it's a dopplebock, yeast wise it's probably using the Weihenstepaner lager strain..Saflager W34/70. A Dopplebock I believe it would include a mix of Munich or Vienna Malt as well as Pilsner Malt. I believe a docoction mash would be included.

Any thoughts?

Thanks

 

[BigEd]

Hello all,

I've done some searching and can't seem to find an existing recipe for this beer.

Needless to say I like the beer...(or why would I want to clone it right?)

So if no known recipe exists I would like to start an converstaion on what it would be like.

My first thought would be...we know it's a dopplebock, yeast wise it's probably using the Weihenstepaner lager strain..Saflager W34/70. A Dopplebock I believe it would include a mix of Munich or Vienna Malt as well as Pilsner Malt. I believe a docoction mash would be included.

Any thoughts?

Thanks

Korbinian is a delightful brew to be sure. Most of big commercial brewers are pretty tight with information as to what goes into their beers and Weihenstephaner seems to be no exception other that the website says it's 18.3 Plato and 32 IBU. I've drank my share of Korbinian so based on my memory and those numbers here is a starting point. This recipe has a dark Munich base for color and richness, some pilsner to help with the attenuation and finish, dark caramel malt for the bit of burnt toffee flavor I detect, and Carafa II for deepening the color. I would suggest a liquid yeast as I have heard mixed reviews from dry lager yeasts and have always had good luck with the liquids. Decoction mashing would be my choice.

5 Gallons

10.5 lbs Munich II
3 lbs pilsner
.25 lb CaraAroma
.375 lb Carafa II

2 oz Hallertau ~4%AA for 60 min (75-90 wort boil)

White Labs WLP-820 or Wyeast 2206 yeast

 

[bgruis]

prost BigEd..thank you!

 

[Irrenarzt]

Fermentis 34/70 is the Weihenstephan strain and it is a kickass yeast in my experience. No starter needed either.

 

[spoonyluv]

I know it's an old thread, but if you're still subscribed, how did the beer turn out? what was your mash schedule? I want to make this.

Thx.

 

[bgruis]

I havent done it yet...although I hope too soon. My summer got away from me so I havent been able to brew in quite awhile.

I'll keep you posted.

 

[Latka]

Would love to try this one too!

 

[klay23]

Anyone try this recipe? Would like to hear how it went?

 

[djbradle]

A shame there's no follow-up on the experience since this is by far my favorite dopplebock . . . . Simply sublime and for 3 bucks to boot!

 

[klay23]

Any kits similar? Northern brew or Midwest. Or someone else?

 

[klay23]

Anyone brew this thing?

 

[madchemist83]

No but I'm going too in a week. This or celebrator. I will actually buy both and compare side by side to see if I can tweak the recipie. I have recipie for celebrator.

 

[djbradle]

Any update on this?

I formulated a recipe for it though haven't brewed it yet.

http://hopville.com/recipe/1600953/doppelbock-recipes/venantius-fortunatus

 

[BigEd]

Any update on this?

I formulated a recipe for it though haven't brewed it yet.

http://hopville.com/recipe/1600953/doppelbock-recipes/venantius-fortunatus

Three pounds of Cararoma, NO! Unless that is a misprint, please reformulate as that is a crazy amount of that malt for the recipe.

 

[djbradle]

Okay so I readjusted from 3 to 1 lb of the cararoma. Is it too much caramel and maltiness? Have you done a clone yet of this? It seems bitter value = ebu's = ibu's so 2 oz. of hallertau won't cut the bitterness, right? Shouldn't it equal 32 ibu's although I've read that most German dopplebocks have usually very low ibu's like 7-15.

 

[BigEd]

Okay so I readjusted from 3 to 1 lb of the cararoma. Is it too much caramel and maltiness? Have you done a clone yet of this? It seems bitter value = ebu's = ibu's so 2 oz. of hallertau won't cut the bitterness, right? Shouldn't it equal 32 ibu's although I've read that most German dopplebocks have usually very low ibu's like 7-15.

A quarter pound is plenty, IMO. The "maltiness" is from the base malt not the specialty malt. Cararoma is more burnt toffee and dark, dried fruit than caramel. I would say that 32 IBU is a bit much here as are your late hop additions. One bittering addition is fine. The beer needs enough hops to counterbalance the big malt but still let it be the star. For IBU 25-28 seems about right here. If you want a little hop flavor put in a half ounce @ 20/30 minutes but I do not suggest using a 5 minute addition but it's your beer.

 

[djbradle]

Okay , will do. I'll just brew your recipe suggestion. Did you do it already?

 

[madchemist83]

As soon as i get my fridge i will brew both celebrator and korbinian. What about that bready taste korb has? Don't u think there is some belgian special b ?

 

[crazyirishman34]

I agree with BigEd. German beers tend to have really simple malt bills. What it really comes down to is a decoction mash and kettle caramelization to get the flavor and color correct.

 

[madchemist83]

Yeah try
DeePee

Recipe specifics:

Style: Doppelbock
Batch size: 5.0 gal
Boil volume: 6.0 gal
OG: 1.082
FG: 1.021
Bitterness (IBU): 24.2
Color (SRM): 21.6
ABV: 8.1%

Grain/Sugars:

10.00 lb Pilsener (German), 63.5%
5.00 lb Munich (German), 31.7%
0.50 lb Special "B" (Belgian), 3.2%
0.25 lb Carafa I malt, 1.6%

Hops:

1.00 oz German Select (AA 5.0%, Pellet) 60 min, 14.6 IBU
1.00 oz Hersbrucker (AA 2.9%, Pellet) 30 min, 6.5 IBU
1.00 oz Hersbrucker (AA 2.9%, Pellet) 10 min, 3.1 IBU

Wyeast 2206

 

[madchemist83]

DeePee

Recipe specifics:

Style: Doppelbock
Batch size: 5.0 gal
Boil volume: 6.0 gal
OG: 1.082
FG: 1.021
Bitterness (IBU): 24.2
Color (SRM): 21.6
ABV: 8.1%

Grain/Sugars:

10.00 lb Pilsener (German), 63.5%
5.00 lb Munich (German), 31.7%
0.50 lb Special "B" (Belgian), 3.2%
0.25 lb Carafa I malt, 1.6%

Hops:

1.00 oz German Select (AA 5.0%, Pellet) 60 min, 14.6 IBU
1.00 oz Hersbrucker (AA 2.9%, Pellet) 30 min, 6.5 IBU
1.00 oz Hersbrucker (AA 2.9%, Pellet) 10 min, 3.1 IBU

 

[kike_gimenez]

Sorry for bumping this old post but...

Anyone tried brewing this ? Really like this beer, haven't been able to find a recipe for this...

 

[postalroger]

I hear you, I'm looking for a recipe for this beer myself. I haven't brewed these recipes yet, but will try this spring. I'll post back once I've brewed it.

 

[postalroger]

Has anyone tried brewing this using melanoidin malt instead of doing a decoction? If so, how much? 5-10%?

 

[rchev]

For the love of God, someone please brew this puppy!!!

 

[ayupbrewing]

I like a challenge...! It's next on my schedule. Will post back with a final recipe for opinions.

 

[wickman6]

I will make my finest attempt to brew this in the next 2 weeks. And I will be happy to share my results, probably 2-3 months from now. Just in time for spring time brewdays!

 

[ayupbrewing]

Me too. What recipe/conditions you going with? Maybe we could collaborate and do a couple variations and see what we get...?

 

[wickman6]

Me too. What recipe/conditions you going with? Maybe we could collaborate and do a couple variations and see what we get...?

I'm going with the first recipe, looks pretty sound to me. I think its the second post. I'll probably do a double decoction, boil for 2hrs to get a bit of caramelization and ferment at 48 deg. D-rest, lager for about 6 weeks if I can wait that long.

 

[wickman6]

Oh, and I'll be using w34/70. Huge starter. I dig that yeast, its my go to lager strain. Plus I have it in my arsenal at all times, so easy choice. I've always gotten great remarks from competitions when using this strain as well.