All-Grain Recipe

(5 gallons/19 L, all-grain)
OG = 1.083  FG = 1.020
IBU = 15  SRM = 50  ABV = 8.3%

This recipe snagged a silver medal for Oakshire at the 2018 World Beer Cup. The most impressive part was that it was brewed and packaged nearly two years before (2016) and held up so well and fit the style so perfectly that we just knew we needed to enter it in competition. We focus much of the malt bill on Carafa® Special III and add a hint of smoked malt to round out the malt character. We also use the addition of Belgian dark candi syrup to boost the gravity and add a pleasant dark fruit characteristic to match with the dark malt character. These beers are meant to condition for an extended time before being served. I would shoot for a minimum of four months, but you can easily let it go up to a year before serving.

Ingredients

7.5 lbs. (3.4 kg) German Pilsner malt
7 lbs. (3.2 kg) German dark Munich malt (9 °L)
1.25 lbs. (570 g) Carafa® Special III malt
6 oz. (170 g) cherry wood-smoked malt
1.1 lbs. (500 g) Belgian dark candi syrup (30 min.)
3.8 AAU Herkules hops (75 min.) (0.25 oz./7 g at 15% alpha acids)
1 oz. (28 g) Hallertau Tradition hops (0 min.)
Wyeast 2000 (Budvar Lager), White Labs WLP802 (Czech Budejovice), Omega Yeast OYL-100 (Lager 1), or SafLager S-189 yeast
2⁄3 cup corn sugar (if priming)

Step by Step

This is a single infusion mash, utilizing a grain-to-water ratio of 1.5 qts./lb. (3.1 L/kg). Add 1⁄2 tsp. of both calcium chloride and calcium sulfate. Target a mash temperature of 150 °F (66 °C) and hold for 60–90 minutes. Begin recirculation, then raise temperature to 168 °F (76 °C) for mash out and hold for 10 minutes. Begin sparge, collecting 7.5 gallons (28.4 L) in the kettle. Total boil time is two hours, adding hops, yeast nutrients, candi syrup, and kettle fining per the ingredients list.

Chill to 48 °F (9 °C) and pitch a big starter or three packets of dried yeast. Repitching yeast from a smaller lager may be a great idea for a big lager like this. Also be sure to aerate/oxygenate the wort if repitching or using a liquid yeast strain. Ferment for three weeks at 50 °F (10 °C). Once signs of fermentation have ceased and final gravity has been achieved rack into a secondary vessel, such as a Corny keg, and lager at near-freezing temperatures for 4–6 months. Keg and force carbonate to 2.4 v/v or prime and bottle condition (consider adding a bottle conditioning yeast strain).

Extract With Grains Recipe

(5 gallons/19 L, extract with grains)
OG = 1.083  FG = 1.020
IBU = 15  SRM = 50  ABV = 8.3%

Ingredients

4 lbs. (1.8 kg) Pilsen dried malt extract
4 lbs. (1.8 kg) Munich dried malt extract
1.25 lbs. (570 g) Carafa® Special III malt
6 oz. (170 g) cherry wood-smoked malt
1.1 lbs. (500 g) Belgian dark candi syrup (30 min.)
3.8 AAU Herkules hops (75 min.) (0.25 oz./7 g at 15% alpha acids)
1 oz. (28 g) Hallertau Tradition hops (0 min.)
Wyeast 2000 (Budvar Lager), White Labs WLP802 (Czech Budejovice), Omega Yeast OYL-100 (Lager 1), or SafLager S-189 yeast
2⁄3 cup corn sugar (if priming)

Step by Step

Begin with 5 gallons (19 L) in the brew kettle and submerge crushed grains placed in a muslin bag. Steep grains as the water heats up to about 170 °F (77 °C) then remove grains, allowing the liquid to drip back into the kettle. Turn off the heat and add half the dried malt extract and first hop addition then bring wort up to a boil. Boil for 60 minutes, adding the yeast nutrients, kettle fining, and remaining malt extract with 15 minutes remaining in the boil. Add second hop addition after the heat is turned off. 

Chill to 48 °F (9 °C), top up fermenter with water to 5.25 gallons (20 L), then pitch a large starter or three packets of dried yeast. Repitching yeast from a smaller lager may be a great idea for a big lager like this. Also be sure to aerate/oxygenate the wort if repitching or using a liquid yeast strain. Ferment for three weeks at 50 °F (10 °C). Once signs of fermentation have ceased and final gravity has been achieved rack into a secondary vessel, such as a Corny keg, and lager at near-freezing temperatures for 4–6 months. Keg and force carbonate to 2.4 v/v or prime and bottle condition (consider adding a bottle conditioning yeast strain).