Spaten-Franziskaner-Bräu Optimator clone

Spaten-Franziskaner-Bräu Optimator clone

(5 gallons/19 L, partial mash)
OG = 1.075  FG = 1.021
IBU = 23  SRM = 27  ABV = 7.2%

Ingredients
24 oz. (0.68 kg) German dark Munich malt (9 °L)
18 oz. (0.5 kg) German caramel Munich malt (55 °L)
4 oz. (113 g) German melanoidin malt
8 oz. (0.23 kg) German chocolate malt (525 °L)
4.5 lbs. (2 kg) Muntons extra light dried malt extract
3.3 lbs. (1.5 kg) golden liquid malt extract
1 tsp. Irish moss
7.8 AAU Hallertuaer hops (first wort hop) (2 oz./57 at 3.5% alpha acids)
Wyeast 2308 (Munich Lager) or White Labs WLP920 (Old Bavarian Lager)
3/4 cup corn sugar (if priming)

Step by step
Bring one gallon of water to 160 °F (71 °C), add Munich malt and melanoidin malt and hold for 30 min. at 150 °F (66 °C). In another pot, bring 1/2 gallon (2 L) water to 160 °F (71 °C), add caramel and chocolate malts and hold for 15 min. at 150 °F (66 °C).

Combine the two pots into one and hold for 15 min. Remove the grains and place in a colander. Slowly wash the grains with 1.5 gallons (6 L) of 168 °F (76 °C) water. Add the dried and liquid malt extracts and first wort hops. Bring the total volume in the brewpot to 6 gallons (23 L). Boil for 45 min., then add the Irish moss. Boil for 15 min., then remove the pot from the stove. Cool wort in an ice bath or chill with wort chiller. Strain into the primary fermenter and add water if needed to obtain 5.25 gallons (20 L). Add yeast when wort has cooled to below 80 °F (27 °C). Oxygenate or aerate well.

Start fermentation at 60-62 °F (16-17 °C) until fermentation begins (approximately 24 hours). Bring primary fermenter to about 52 °F (11 °C) for 7-10 days, then rack into secondary. Ferment at 47 °F (8°C) for 4 weeks, then bring the fermenter to 60-62 °F (16-17 °C) until target gravity has been reached and the beer has cleared (approximately 5-7 additional days). Then prime and bottle or keg and force carbonate. If bottling, carbonate at 70-72 °F (21-22 °C) for 2 to 3 weeks. Store at cellar temperature. Dopplebock will peak between four and eight months after it is carbonated and will last for ten months at cellar temperatures.

All-Grain option:
Acidify the mash water to below 7.2 pH. Mash 7 lbs. (3.2 kg) German Pilsner malt, 8 lbs. (3.6 kg) German Munich malt, 14 oz. (0.4 kg) caramel Munich malt and the remaining specialty grains in 5.2 gallons (20 L) of water at 153 °F (67 °C) for 90 min. Sparge with 6-7 gallons (23-27 L) of water at 5.7 pH and 168 °F (76 °C). The total boil time is 3 hours. Add hops and Irish moss as indicated by the extract recipe.