Brauerei Aying Ayinger Celebrator clone

Brauerei Aying Ayinger Celebrator

(5 gallons/19 L, all-grain)
OG = 1.073 FG = 1.021
IBU = 22 SRM = 25 ABV = 6.7%

This massively malty Bavarian dopplebock is darker than Salvator and shows a distinct chocolate malt character.

Ingredients
10.2 lbs. (4.6 kg) Pilsner malt
2.33 lbs. (1.05 kg) Munich malt (10 °L)
2.33 lbs. (1.05 kg) Munich malt (20 °L)
0.5 lbs. (0.23 kg) Wyermann Carafa® Special II malt
6 AAU Hallertau hops (60 min.) (1.5 oz./42 g of 4% alpha acids)
1 tsp Irish moss (15 mins.)
White Labs WLP833 (German Bock Lager) or Wyeast 2487 (Hella Bock Lager) yeast (4 qt./4 L yeast starter)
3/4 cups (150 g) corn sugar (if priming)

Step by Step
Perform a double decoction mash with a 15-minute rest at 131 °F (55 °C) and a second rest at 158 °F (70 °C) for 45 minutes. Boil the wort for 90 minutes, adding the hops and Irish moss at times indicated in the ingredients list. After the boil, chill the wort rapidly to 55–58 °F (13–14 °C), aerate well, and pitch the yeast. Ferment at 55 °F (13 °C). When fermentation is complete, allow temperature to rise to 60 °F (16 °C) for two days for a diacytel rest, then rack to a secondary fermenter and cool to 40 °F (4.4 °C). Lager for at least six weeks, then bottle or keg as normal.

Partial Mash Option: Omit the Pilsner malt and scale the Munich (10 °L) and the Munich (20 °L) malt additions down to 1.33 lbs. (0.60 kg) each and the Carafa® Special II down to 5 oz. (143 g). Add 2.75 lbs. (1.25 kg) Pilsen dried malt extract, 5 lbs. (2.3 kg) Weyermann Bavarian Dunkel liquid malt extract (late addition). In a large pot, heat 4.4 quarts (4.2 L) of water to 169 °F (76 °C). Add crushed grains to grain bag. Submerge bag and let grains steep around 158 °F (70 °C) for 45 minutes. While grains steep, begin heating 2.1 gallons (7.8 L) of water in your brewpot. When steep is complete, remove 1.5 qts. (1.4 L) of water from the brew pot and add to the “grain tea” in steeping pot. Place a colander over brew pot and place steeping bag in it. Pour the grain tea (with water added) through grain bag. Bring the brewpot to a boil, then stir in the dried malt extract, add hops and begin the 60 minute boil. Try to keep the brew pot topped off to 3.5 gallons (13.2 L). With 15 minutes left in boil, turn off heat and stir in the liquid malt extract and Irish moss. Stir well to dissolve extract, then resume heating. (Keep the boil clock running while you stir.) At the end of the boil, cool the wort and transfer to fermenter. Add enough cool water to make 5 gallons (19 L). Aerate the wort and pitch yeast. Follow the remainder of the all-grain recipe.