Falconsclaws 2016

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: 

Samiclaus

Batch Size: 

5.50 gallons

Boil Time: 

90 minutes

Original Gravity: 

1.140

FInal Gravity: 

1.025

IBUs: 

28.00

SRM: 

16.70

ABV: 

15.30% ABV

Malt/Grain/Sugar/Extract: 

13.25 lbs German Pilsner

13.25 lbs German Munich

0.125 lbs Weyermann Carafa III Special

 

Mashing Instructions: 

Single infusion mash at 150F for 60 minutes

Hops: 

0.7 oz Magnum 11.5%AA for 60 minutes in boil

0.7 oz Hallertauer Mittelfruh 2.8%AA for 5 minutes in boil

Extra Ingredients: 

Yeast Nutrient

O2, two doses - one at pitch, one 12 hours post pitch

Yeast: 

WLP885 Zurich Lager Saflager S-189

Special Instructions / Notes: 

Pitch at 48°F. Ferment for 4-8 weeks at temp and rack to aging vessel. Lager for 10 months at 35°F.

Vince
Vince's picture
version?

Drew, I'm brewing a vienna lager tomorrow as a starter for the samichlaus clone & had planned to use the recipe from the AHA website.  Comparing the 2 versions, I noticed some significant differences, to the point that these look like 2 completely different beers.  Just wondering what drove such a big change & which recipe to use.