German Classic Clone Recipes
Germany conjures up images of magnificent scenery, breathtaking castles, oompah bands, lederhosen, steins, cuckoo clocks and, most of all, beer! From the boisterous Oktoberfest celebrations in the beer halls to the picturesque villages with their prized local brews, Germany is a beer-loving nation.
German beers span the style spectrum, from refreshing wheat beers to potent dopplebocks. These beers are all very different, yet they have two common threads: They are all brewed according to the German Purity Law (Reinheitsgebot) of 1516, and they are all delicious!
Archaeological evidence indicates that beer has been brewed in Germany since approximately 800 BC. Historians tell us that the German tribes were all brewers of beer and drank beer before going into battle. Beer was offered to the gods and consumed by everyone, slaves and kings alike. Bread baking and beer brewing were the work of women in the Middle Ages. The most popular present for a new bride was a brew kettle. The better a woman brewed, the better a housewife she was thought to be.
In later centuries, monks began brewing in their cloisters. Monks at the Brabant Cloisterzum Würzen were reportedly the first to put hops in beer under the guidance of the Duke of Brabant, Gambrinus. Though Gambrinus was Belgian, he is honored in German history as the patron saint of brewing because he was thought to have invented the idea of a malt-hop beer. He is also said to have invented the custom of “toasting” before drinking a beer.
Monks found that using hops improved the flavor and preservative qualities of their beer. Many of the monasteries began growing hops and soon most monasteries had a brewery. The monks brewed beer for themselves and were also allowed to sell it in the abbeys’ “Kloisterschenken” or taprooms. The nobility, seeing what a lucrative tax source beer had become, banned the cloisters from selling their beer and took over the beer industry. They built many breweries, which led to exporting the beer and gave rise to such world-famous German brewing cities as Munich, Bamberg, Cologne and Dortmund.
In 1516, Duke Wilhelm IV of Bavaria instituted the famous Reinheitsgebot (Purity Law). The law states that beer can only be brewed from malt, hops and water. The law says nothing about yeast, since it had not yet been discovered. This law is the oldest food regulation in the world that still exists in its original form. If a beer was not brewed according to the Reinheitsgebot, it was destroyed. In another example of how serious the Germans were about their beer, King Wenceslaus, of the famous hop-growing region of Bohemia, would put to death anyone caught exporting hop plants.
The late 1700s and 1800s were a time of remarkable innovation and discovery in the brewing industry, and German brewers and scientists were among the leaders. In the mid-1800s, the legendary brewer Gabriel Sedlmayr II — whose family still owns his Spaten brewery — began to perfect the lagering techniques that had been invented centuries earlier in the caves and foothills of the Alps. Sedlmayr also invented a steam-powered engine for firing up the kettles in brew houses. Artificial refrigeration, at that time called a “cold machine,” was invented by Carl von Linde at Sedlmayr’s request.
In 1843, a German scientist named Carl Joseph Napolean Balling invented the hydrometer, which was later perfected by Dr. Fritz Plato. This was a big leap for brewing. Before the introduction of the hydrometer, the only way to determine if beer was finished fermenting was to pour some of the beer on a wooden stool. A brewer with leather pants, called the “ale-conner,” sat on the stool for 30 minutes. If he stuck to the chair after that time, additional fermentation was required due to the amount of residual sugar in the beer.
Meanwhile, the French scientiest Louis Pasteur was studying microorganisms and the fermentation process, and in Denmark in 1872, Emil Hansen perfect the isolation and cultivation of yeast strains. Brewing, once a primitive tradition, became scientific and controlled.
Following are recipes for five outstanding German beers. We hope that you enjoy brewing and drinking them as much as we have. Prost!
Munich Helles
OG: 1.044 to 1.055
FG: 1.012 to 1.017
IBUs: 18 to 25
“Helles” means “clear” or “bright” in German. So when it comes to beer, helles refers to everyday pale lagers, especially those from Bavaria.
Grain and malt should dominate the aroma, with a hint of hops permissible. The color should be medium to deep gold and brilliantly clear. The flavor should have a slightly sweet malt profile, with grain and malt predominate. Hop bitterness should just be enough to balance the malt. A slight hop flavor can be evident, with the finish malty and clean. There should be no fruitiness or esters. The carbonation and body should be medium, with no trace of astringency.
Spaten Premium Lager Clone
(5 gallons, extract with grains)
OG: 1.048 to 1.051
FG: 1.011 to 1.013
IBUs: 18
Spaten’s roots can be traced back to the 1300s. The name of the brewery is derived from the Spaeth family, who purchased the 225-year-old brewery in 1622. Spaten’s modern tradition began in Munich in 1807 when Gabriel Sedlmayr I, brewmaster for the Royal Court of Bavaria, took over the brewery. His son, the legendary innovator Gabriel Sedlmayr II, later became brewmaster and created Munich helles as an alternative to pilsner.
Spaten’s Munich helles is smooth, delicate, simple and subtle. It has an enticing balance between hop bitterness and malt. Spaten is a beautiful yellow-gold color and has a creamy head. This is a delicious, easy-drinking lager.
Ingredients
12 oz. German light crystal malt (2.5° Lovibond)
6 oz. German Munich malt
4 oz. Belgian aromatic malt
5.75 lb. Muntons extra-light dried malt extract (DME)
2 AAU German Northern Brewer hops (0.5 oz. at 4% alpha acid) (bittering)
3 AAU Spalt hops (0.5 oz. at 6% alpha acid) (bittering)
1 tsp. Irish moss (for 15 minutes)
Starter of Wyeast 2206 (Bavarian Lager) or White Labs WLP920 (Old Bavarian Lager)
1-1/4 cup Muntons extra-light dry malt extract for priming
Step by step
Bring one gallon of water to 155° F, add crushed grain and hold for 30 minutes at 150° F. Strain the grain into the brewpot and sparge with one gallon of 168° F water. Add the dry malt and bittering hops.
Bring the total volume in the brewpot to 2.5 gallons. Boil for 45 minutes, then add the Irish moss. Boil for 15 minutes, then remove the pot from the stove. Cool wort for 15 minutes in an ice bath or chill with wort chiller. Strain into the primary fermenter and add water to obtain 5-1/8 gallons. Add yeast when wort has cooled to below 80° F. Oxygenate-aerate well.
Start fermentation at 60° to 62° F until fermentation begins (approximately 24 hours). Bring primary fermenter to 47° to 52° F for 7 days, then rack into secondary (glass carboy). Ferment at 47° to 52° F until target gravity has been reached and the beer has cleared (approximately 4 weeks). Then prime and bottle. Carbonate at 70° to 72° F for 2 to 3 weeks. Store at cellar temperature.
Partial-Mash: Acidify the mash water to below 7 pH. Mash 1.75 lbs. German two-row pilsner malt and specialty grains in 1 gallon water at 150° F for 90 minutes. Sparge with 1.5 gallons water at 5.7 pH and 168° F. Then follow the extract recipe, omitting 2 lbs. Muntons extra-light DME from the boil.
All-Grain: Acidify the mash water to below 7 pH. Mash 8 lbs. German two-row pilsner malt and specialty grains in 2.5 gallons of water at 122° F for 25 minutes, then at 150° F for 90 minutes. Sparge with 5 gallons of water at 5.7 pH and 168° F. The total boil time is approximately 90 minutes. Add 4.2 AAU of bittering hops for the last 60 minutes of the boil. Add the Irish moss as indicated by the extract recipe.
This Munich helles is ready to drink as soon as it is carbonated. It will peak between one and five months and will keep for eight months at cellar temperatures.
Bavarian Weizen
OG: 1.040 to 1.056
FG 1.010 to 1.014
IBUs 10 to 20
This is a traditional wheat beer from southern Germany. At least 50 percent of the grist should be malted wheat, with the remainder being pale barley malt.
The aroma should be one of vanilla and clove phenols and fruity banana ester. Some wheat aroma may be present, with little or no hop aroma and no diacetyl. The head is thick and long-lasting. Most wheat beers are cloudy, except in the filtered weizen version that’s called “kristall.”
The wheat imparts a fluffy, creamy fullness that leads to a light finish. Wheat flavor is essential. Hop flavor is low to none, and hop bitterness is very low. The beer has a tart character from the yeast, along with spicy clove phenols and fruity banana esters. The yeast typically produces spicy and fruity essences during the warm
fermentation.
Hacker-Pschorr Weisse Clone
(5 gallons, extract with grains)
OG: 1.055 to 1.056
FG: 1.011 to 1.012
IBUs: 13
Hacker-Pschorr brewery was established in 1417 in Munich and is now owned by Paulaner. The brewery uses only the finest Bavarian barley and wheat malts, noble hops from Germany and Bohemia, and spring water from the Alps to brew its beers.
Hacker-Pschorr Weisse is brewed with 60 percent wheat and 40 percent barley malt. After it’s finished fermenting at warm temperatures, it is aged for a short time at cold temperatures. It is unfiltered, which provides a hazy yellow color with an off-white, feathery head. This is a classic example of a wheat beer with a wheat and estery aroma. The flavor is crisp, clean and well-balanced.
Ingredients
12 oz. German Munich malt
6.25 lbs. Muntons wheat dry malt extract (DME)
4 AAU Tettnanger hops (bittering) (1 oz. at 4% alpha-acid)
Starter of Wyeast 3638 (Bavarian Wheat) or White Labs WLP300 (Hefeweizen)
1-1/4 cup Muntons wheat DME
Step by Step
Bring one gallon of water to 155° F, add crushed grain and hold for 30 minutes at 150° F. Strain the grain into the brewpot and sparge with 1/2 gallon of 168° F water. Add the dry malt and bittering hops. Bring the total volume in the brewpot to 2.5 gallons.
Boil for 60 minutes, then remove the pot from the stove. Cool wort for 15 minutes in an ice bath or chill with wort chiller. Strain into the primary fermenter and add water to obtain 5-1/8 gallons. Add yeast when wort has cooled to below 80° F. Oxygenate-aerate well.
Ferment at 68° F for 7 days then rack into secondary (glass carboy). Ferment until target gravity has been reached and beer has cleared (approximately 3 weeks). Prime and bottle. Carbonate at 70° to 72° F for 2 to 3 weeks. Store at cellar temperature.
Mini-Mash: Acidify the mash water to below 7 pH. Mash 1 lb. German two-row pilsner malt, 20 oz. German wheat malt, 12 oz. German Munich malt and 4 oz. rice hulls or oat hulls in 1 gallon water at 150° F for 90 minutes.
Sparge with 1.5 gallons of water at 5.7 pH and 168° F. Then follow the extract recipe, omitting 1.75 lbs. Muntons wheat dried malt extract from the boil.
All-Grain: Acidify the mash water to below 7 pH. Mash 6 lbs. German wheat malt, 3.75 lbs. German two-row pilsner malt, 12 oz. German Munich malt and 8 oz. rice hulls or oat hulls in 2.75 gallons of water at 149° F for 90 minutes. Sparge with 5 gallons of water at 5.7 pH and 168° F. The total boil time is approximately 90 minutes. Add 3.2 AAU of bittering hops for the last 60 minutes of the boil.
This beer is ready to drink as soon as it is carbonated. It will peak between 1 and 3 months and last for 7 months at cellar temperatures.
Munich Dunkel
OG: 1.046 to 1.058
FG: 1.012 to 1.017
IBU: 20 to 28
These dark German lagers have a Munich malt aroma with slightly sweet notes of chocolate. There should be no fruity esters or diacetyl, but a slight hop aroma is acceptable. The color is medium amber to dark brown with a garnet tint. The head is light tan.
Dunkels have a rich flavor of Munich malt and can be slightly sweet, but should have no pronounced crystal or caramel malt flavor. There should be no bitterness from roasted malts. Hop bitterness is low but perceptible and the beer should be more malty than hoppy. Hop flavor should be minimal. In the finish, malt should be dominant, although hop bitterness may become more apparent.
Versions of this style from the Kulmbach region are brewed from a slightly higher starting gravity with a stronger flavor profile. In some beers, the grist is comprised of 100 percent Munich malt, while in others, the Munich is supplemented with a bit of German pilsner malt. Very small amounts of crystal malt can be added, but should not compete with the Munich. Roasted malts can be used for color, but should not impart any flavor.
Brauerei Ayinger Altbairisch Dunkel Clone
(5 gallons, extract with grains)
OG: 1.057
FG: 1.015
IBUs: 23
The Ayinger brewery was established in 1878 and has been named one of the “Top Ten Breweries in the World” for four consecutive years at the World Beer Championships. The brewery lies some 15 miles outside of Munich, in a picturesque valley at the foot of the Alps, in the 1200-year-old village of Aying.
The trademark of the Aying beers is their incredible maltiness. This dunkel is a classic example of its style. It has a rich, chestnut-brown color with a creamy beige head. The aroma of warm, sweet malt has nuances of toffee. There is a big, round malt palate that ends with a hint of coffee and hops.
Ingredients
13 oz. Belgian Cara-Munich malt
12 oz. German Munich malt
6 oz. German dark crystal malt (65° Lovibond)
1.5 oz. British chocolate malt
3.5 lb. Bierkeller light malt extract syrup
3.25 lb. Muntons extra-light DME
4 oz. malto-dextrin
7 AAU German Hallertauer Hersbrucker hops (bittering) (2 oz. at 3.5% alpha-acid)
1 tsp. Irish moss
Starter of Bohemian Lager (Wyeast 2124) or Southern German Lager (White Labs WLP838)
1-1/4 cup Muntons extra-light DME
Step by step
Bring one gallon of water to 155° F, add the crushed grain and hold for 30 minutes at 150° F. Strain the grain into the brewpot and sparge with one gallon of 168° F water. Add the dry malt, malt syrup, malto-dextrin and bittering hops. Bring the total volume in the brewpot to 2.5 gallons.
Boil the wort for 45 minutes, then add the Irish moss. Boil with Irish moss for 15 minutes, then remove the brewpot from the stove. Cool the wort for 15 minutes in an ice bath or chill with wort chiller. Strain into the primary fermenter and add water to obtain 5-1/8 gallons. Add yeast when wort has cooled to below 80° F. Oxygenate-aerate well.
Start the primary fermentation at 60° to 62° F until fermentation begins (approximately 24 hours). Bring primary fermenter to 47° to 52° F for 7 days, then rack into secondary (glass carboy).
Ferment at 47° to 52° F until the target gravity has been reached and the beer has cleared (approximately 4 weeks). Then prime and bottle the beer. Carbonate at 70° to 72° F for two to three weeks. Store at cellar temperature.
Mini-Mash: Acidify the mash water to below 7.2 pH. Mash 1 lb. German two-row pilsner malt and the specialty grains in 1 gallon water at 152° F for 90 minutes. Sparge with 1.5 gallon water at 5.7 pH and 168° F. Then follow the extract recipe, omitting 2 lbs. Muntons extra-light dry malt extract from the boil.
All-Grain: Acidify the mash water to below 7.2 pH. Mash 7.25 lbs. German two-row pilsner malt, 2.75 lbs. German Munich malt, 13 oz. Belgian Cara-Munich malt, 6 oz. German dark crystal malt (65° Lovibond) and 1.5 oz. British chocolate malt in 3 gallons of water at 153° F for 90 minutes. Sparge with 5.5 gallons of water at 5.7 pH and 168° F. The total boil time is approximately 120 minutes.
Add 4.8 AAU of bittering hops for the last 60 minutes of the boil. Add the Irish moss as indicated by the extract recipe.
This tasty Munich dunkel is ready to drink as soon as it is carbonated. The beer will peak between two and five months after it is carbonated and will last for up to eight months at cool cellar temperatures.
Oktoberfest
OG: 1.050 to 1.064
FG: 1.012 to 1.016
IBU: 20 to 30
Oktoberfests are dark gold to reddish amber in color, with bright clarity and a solid head. The aroma is one of lightly toasted malt, created by the Munich or Vienna grains. There is no fruitiness, diacetyl or hop aroma.
The flavor is dominated by malt, with a toasted aspect. Hop bitterness is moderate and hop flavor low to none. Balance gives the nod to malt but the finish is not sweet. These beers have a medium body with a creamy mouthfeel and medium carbonation. The grist is usually Vienna and Munich malt; a touch of crystal malt is acceptable. The hops should be a noble variety.
Hofbräuhaus Oktoberfestbier Clone
(5 gallons, extract with grains)
OG: 1.059 to 1.060
FG: 1.015 to 1.016
IBU: 23
The first Oktoberfest took place in 1810, to celebrate the wedding of the Bavarian prince Ludwig to Princess Therese. All of the people of Munich were invited to celebrate with them in the fields by the front gates of the city. The fields were nicknamed Theresienwiese, or “Theresa’s fields,” in honor of the princess. The festival has been celebrated every year since then. Oktoberfest beers traditionally are brewed in the spring, lagered during the warm summer months and served in September during the annual festival.
All the Munich breweries prepare an Oktoberfest for the celebration. The Hofbräuhaus, which means “Royal Court Brewery,” is probably the most famous of the city’s breweries. In fact, the Hofbräuhaus may be the most famous brewery, beer garden and beer hall in the world.
Hofbräuhaus Oktoberfest has a creamy, tight, off-white head and a luscious amber color. The nose is aromatic malt the palate is smooth, with intense malt and nutty, bread-like nuances. The finish is one of semi-sweet malt.
Ingredients
16 oz. German Munich malt
4 oz. Belgian Cara-Munich malt
3.75 lbs. Muntons extra-light DME
3.5 lbs. Bierkeller light malt extract syrup
2 oz. malto-dextrin
4 AAU Tettnanger hops (1 oz. at 4% alpha acid) (bittering)
3.2 AAU German Hallertau Hersbrucker hops (1 oz. at 3.2% alpha acid) (bittering)
1 tsp. Irish moss Munich Lager (Wyeast 2308) or Oktoberfest Lager (White Labs WLP820)
1-1/4 cup Muntons extra-light DME
Step by step
Bring one gallon of water to 155° F, add crushed grain and hold for 30 minutes at 150° F. Strain the grain into the brewpot and sparge with one gallon of 168° F water. Add the dry malt, malt syrup and bittering hops. Bring the total volume in the brewpot to 2.5 gallons.
Boil for 45 minutes, then add the Irish moss. Boil for 15 minutes, then remove the pot from the stove. Cool wort for 15 minutes in an ice bath or chill with wort chiller. Strain into fermenter and add water to obtain 5-1/8 gallons. Add yeast when wort has cooled to below 80° F. Oxygenate-aerate well.
Start fermentation at 60° to 62° F until fermentation begins (approximately 24 hours). Bring primary fermenter to 47° to 52° F for 7 days, then rack into secondary (glass carboy). Ferment at 47° to 52° F for 4 weeks, then bring the fermenter to 60° to 62° F until target gravity has been reached and the beer has cleared (approximately 2 additional weeks). Prime and bottle. Carbonate the beer at 70° to 72° F for 2 to 3 weeks. Store at cellar temperature.
Mini-Mash: Acidify the mash water to below 7.2 pH. Mash 1.5 lbs. German two-row pilsner malt, 1.5 lbs. German Munich malt and 4 oz. Belgian Cara-Munich malt in 1 gallon water at 152° F for 90 minutes. Sparge with 1.5 gallon water at 5.7 pH and 168° F. Then follow the extract recipe, omitting 2 lbs. Muntons extra-light dry malt extract from the boil.
All-Grain: Acidify the mash water to below 7.2 pH. Mash 8.75 lbs. German two-row pilsner malt, 2.75 lbs. German Munich malt and 3 oz. Belgian Cara-Munich malt in 2.75 gallons of water at 122° F for 25 minutes then at 152° F for 90 minutes. Sparge with 5 gallons of water at 5.7 pH and 168° F. The total boil time is approximately 90 minutes. Add 6.6 AAU of bittering hops for the last 60 minutes of the boil. Add the Irish moss as indicated by the extract recipe.
This beer will peak between three and seven months after it is carbonated and will last at cellar temperatures for nine months.
Doppelbock
OG: 1.073 to 1.120
FG: 1.018 to 1.030
IBU: 20 to 40
Dopplebock, which means “double bock,” is a strong, rich Bavarian lager that’s often served as a winter warmer. Most beers of this style are dark, but there are a few pale examples. Munich and Vienna malts are used for the darker dopplebocks, and occasionally a small amount of dark roast malt. Pale lager malts are used for the pale versions. Continental European hops are used in both.
The aroma is one of intense maltiness with no hops evident. Diacetyl should be low to none, but there can be a fruity aspect to the aroma. In darker versions, a minute roasty aroma might be present. The color can vary from gold to dark brown, with good clarity.
The flavor is very rich and malty, with a touch of roastiness in a few instances. Alcohol presence should be warming, not harsh or burning. In doppelbocks, malt always dominates the flavor. There is little or no hop flavor and very low bitterness. They are full-bodied with low carbonation.
Spaten-Franziskaner-Bräu Optimator Clone
(5 gallons, extract with grains)
OG: 1.077 to 1.079
FG: 1.021 to 1.022
IBU: 26
The brothers of St. Francis of Paula invented this style in Munich. During the 18th century, monks continued to brew these strong beers to sustain them during their Lenten fast. Malty and fulfilling, doppelbock is one of the reasons why beer is called “liquid bread.” The monks would give the poor who gathered at the monastery gates doppelbock for sustenance.
Word spread about this incredible beer and it found its way into the town taverns. Beer patrons eagerly anticipated the spring tapping of the doppelbock. They called this “taking the cure.” The strong beer would lift their spirits and make them forget about the cold, dreary winter.
Optimator is brewed and then lagered in the brewery’s deep cellars. This smooth beer is a beautiful ruby brown color with a whipped-cream head. The aroma is one of smooth, sweet malt and warming alcohol. It sits rich and malty on the palate, with alcohol a defining presence. This dopplebock will peak between five and nine months after it is carbonated and will last for up to one year at cellar temperatures.
Ingredients
24 oz. German Munich malt
18 oz. Belgian Cara-Munich malt
4 oz. Belgian aromatic malt
1 oz. British chocolate malt
5.5 lb. Muntons extra-light DME
3.5 lb. Bierkeller light malt extract syrup
8 oz. malto-dextrin
7.8 AAU Tettnanger hops (2 oz. at 3.9% alpha-acid) (bittering)
1 tsp. Irish moss
Munich Lager (Wyeast 2308) or Old Bavarian Lager (White Labs WLP920)
1-1/4 cup Muntons extra-light DME
Step by step
Bring one gallon of water to 155° F, add 24 oz. German Munich malt and 4 oz. Belgian aromatic malt and hold for 30 min. at 150° F. In another pot, bring 1/2 gallon water to 155° F, add 18 oz. Belgian Cara-Munich malt and 1 oz. British chocolate malt and hold for 30 min. at 150° F.
Strain the grain into the brewpot and sparge with one gallon of 168° F water. Add the dry malt, malt syrup and bittering hops. Bring the total volume in the brewpot to 3.5 gallons. Boil for 45 min., then add the Irish moss. Boil for 15 min., then remove the pot from the stove. Cool wort for 15 min. in an ice bath or chill with wort chiller. Strain into the primary fermenter and add water to obtain 5-1/8 gallons. Add yeast when wort has cooled to below 80° F. Oxygenate-aerate well.
Start fermentation at 60° to 62° F until fermentation begins (approximately 24 hours). Bring primary fermenter to 47° to 52° F for 7 days, then rack into secondary (glass carboy). Ferment at 47° to 52° F for 4 weeks, then bring the fermenter to 60° to 62° F until target gravity has been reached and the beer has cleared (approximately 2 additional weeks). Then prime and bottle. Carbonate at 70° to 72° for 2 to 3 weeks. Store at cellar temperature.
Partial-Mash: Acidify the mash water to below 7.2 pH. Mash 12 oz. German two-row pilsner malt and the specialty grains in 1 gallon water at 153° F for 90 min. Sparge with 1.5 gallon water at 5.7 pH and 168° F. Then follow the extract recipe, omitting 2 lbs. Muntons extra-light DME from the boil.
All-Grain: Acidify the mash water to below 7.2 pH. Mash 7 lbs. German two-row pilsner malt, 7.5 lb. German Munich malt, 14 oz. Belgian Cara-Munich malt, 4 oz. Belgian aromatic malt and 1/2 oz. British chocolate malt in 3.75 gallons of water at 153° F for 90 min. Sparge with 7 gallons of water at 5.7 pH and 168° F. The total boil time is 3 hours. Add 6.3 AAU of bittering hops for the last 60 min. of the boil. Add Irish moss as indicated by the extract recipe.
Decreasing the pilsner malt by 5 lbs. and adding 3 lbs. Muntons extra-light DME into the boil will make this mash more manageable. This will reduce your mash water to 2.75 lbs., sparge water to 5 gallons and boil time to 90 minutes.
Dopplebock will peak between four and eight months after it is carbonated and will last for ten months at cellar temperatures.
