Inspired by the tradition of Samichlaus, this is the biggest, baddest, boldest lager around. Brewed and aged for 1 year before service and really shines at about 3-5 years.
Recipe Author: Drew Beechum
Beer Style: Super Doppelbock / Triple Bock / Samichlaus
Batch Size: 5.5
Boil Time: 90 minutes
Original Gravity: 1.140
Est Final Gravity: 1.025
IBUs: 28
SRM: 16.7
ABV: 15.3%
Malt/Grain/Sugar/Extract:
| 13.25 lbs |
German Pilsner |
49.7% |
| 13.25 lbs |
Munich |
49.7% |
| 2.0 oz |
Carafa III Dehusked |
0.5% |
Water Profile
Mashing
| Main Rest – 150°F for 60 minutes |
| Mash Out – 167°F for 10 minutes |
Hops:
| Magnum |
11.5% |
0.7 oz |
60 minutes |
| Hallertau Mittelfruh |
2.8% |
0.7 oz |
5 minutes |
Yeast:
| WLP885 Zurich Lager |
| Saflager S-189 |
Misc:
| 10 min – Boil – Yeast Nutrient |
Notes:
| Dosed with Oxygen at pitch and then again at 12 hours post pitch |
| Pitch at 48°F. Ferment for 4-8 weeks at temp and rack to aging vessel. Lager for 10 months at 35°F. |
