Avery Brewery’s The Kaiser (Imperial Oktoberfest) clone

Avery Brewing Co.’s The Kaiser (Imperial Oktoberfest) clone

(5 gallons/19 L, all-grain)
OG = 1.085 FG = 1.015
IBU = 23 SRM = 11 ABV = 9.7%

Ingredients
11.5 lbs. (5.2 kg) 2-row pale malt
2.1 lbs. (0.95 kg) Weyermann Vienna malt
2.1 lbs. (0.95 kg) Weyermann Munich Type I malt (7 °L)
1.4 lbs. (0.64 kg) Gambrinus dark Munich malt (20 °L)
11 oz. (312 g) Dingemans aromatic malt
4.75 AAU Hallertau Tradition hops (60 min.) (0.6 oz./17 g of 2.7% alpha acids)
4.75 AAU Magnum hops (60 min.) (0.2 oz./6 g of 13.6% alpha acids)
2.5 AAU Sterling hops (30 min.) (0.4 oz./11 g of 6% alpha acids)
0.5 oz. (14 g) Tettnang hops (0 min.)
0.5 oz. (14 g) Hallertau Hersbrücker hops (0 min.)
Wyeast 2206 (Bavarian Lager) or White Labs 820 (Octoberfest/Märzen) or Saflager 34/70 yeast (4 qt./~4 L yeast starter)
¾ cups corn sugar (if priming)

Step by Step
Mash the grains at 152 °F (67 °C), using 5.6 gallons (21 L) of mash liquor heated to 163 °F (73 °C). Mash in, mix for 20 minutes, then rest for 20 minutes. Vorlauf (recirculate) for 15 minutes. Collect 7 gallons (26 L) of wort and check specific gravity (SG). If SG is below 1.061, you can either add dried malt extract to make it 1.061 or collect more wort — up to 9 gallons (34 L) — and extend the boil time accordingly. Boil for 120 minutes, adding the hops at the times indicated in the ingredients list. After the boil, turn off the heat and chill the wort rapidly to 55 °F (13 °C), aerate well and pitch the yeast. Ferment at 55 °F (13 °C) for the first 24 hours, then drop the temperature to 50 °F (10 °C). When the gravity hits 1.030-1.035, let the temperature rise to wherever it can for diacetyl rest. When primary fermentation is complete, bottle or keg as normal.

Partial Mash Option: Omit the 2-row malt, scale both the Wyermann Vienna malt and Wyermann Munic Type I malts to 1 lb. 4.2 oz, (0.57 kg) each. Add 3.0 lbs. (1.4 kg) Coopers Light dried malt extract and 6 lbs. (2.7 kg) Coopers Light liquid malt extract (late addition). Heat 5.5 quarts (5.2 L) of water to 166 °F (74 °C) and pour into 2-gallon (7.6-L) beverage cooler. Place crushed grains in a nylon steeping bag and submerge. Stir grains well, tie off bag lightly and seal cooler. Let partial mash rest, starting at 155 °F (68 °C), for 45 minutes. (It will most likely drop to around 150 °F (66 °C) by the end of the mash. This is fine.) While partial mash is resting, heat 0.75 gallons (2.8 L) of water to a boil in your brew pot and 5 qts. (4.7 L) of water to 180 °F (82 °C) in a large kitchen pot. Run off first wort and add to boiling water in brew pot. Add the 5 qts. (4.7 L) of 180 °F (82 °C) water to the cooler, untie bag, stir grains and let sit for 5 minutes. Run off second wort and add to brewpot. Add dried malt extract and bring to a boil. Add first charge of hops and boil for 60 minutes, adding other hops at times indicated in the ingredient list. With 15 minutes left in the boil, stir in half of the liquid malt extract; add the remaining half at the end of the boil. (Keep the boil clock running when adding extract.) Let the wort sit for 15 minutes before cooling. Cool the wort and top up with enough cool water to make 5 gallons (19 L), aerate well and pitch yeast. Follow fermentation and lagering instructions in all-grain recipe.