• Favorite
  • Discuss
  • Subscribe
Connect
An interstate free disco

An interstate free disco

Munich Dunkel • All Grain • 310 gal

swinecity

Fast festbier ALE

December 16, 2017 at 04:45pm

0.0/5.0 0 ratings

Ingredients (All Grain310 gal)

  • 280.71 lbs Munich 2RS Malt; Castle Malting

    Munich 2RS Malt; Castle Malting

    Features: Belgian specialty malt of Münich type. Kilned up to 100-105°C. Usage: Pale ale, amber, brown, strong and dark beers, Bocks. Recommended proportion: up to 60%. Characteristics: Rich, golden malt. Provides a modest colour increase toward a nice, golden orange colour. Adds a pronounced grainy malty flavour to many beer styles without affecting the foam stability and body. Is also used in small quantities in combination with Pilsen 2RS to produce light colour beers improving the malty flavour and giving a richer colour. Enhances the taste of character beers.

  • 281.39 lbs American Munich

    American Munich

    Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.

  • 56.15 lbs Vienna Malt; Simpsons

    Vienna Malt; Simpsons

    Enhances colour, flavour and aroma.

  • 11.88 lbs Black Malt; Castle Malting

    Black Malt; Castle Malting

    Features: Malt Black 1500 EBC. The darkest malted barley. Torrefied at up to 230°C. Usage: Very coloured beers, stouts and porters. Recommended proportion: 3% - 6%. Characteristics: Enhances the aroma of character beers, by producing a more stringent flavour than with other coloured malts. Imparts a slight burnt or smoky flavour.

  • 13.09 lbs Chocolate Malt; Castle Malting

    Chocolate Malt; Castle Malting

    Features: Belgian chocolate malt. Torrefied at 220°C and then quickly cooled when the desired colour is reached. Usage: Brown, strong, darker and black beers, such as porters, stouts and brown ales. Recommended proportion: 7%. Characteristics: Chocolate malt is a highly roasted malt with a deep brown colour. This is where its name comes from. Chocolate malt is used to adjust the colour of beer and imparts a nutty, toasted flavour. Chocolate Malt shares many of the characteristics of Black Malt but is less bitter flavour than Black malt and is by 200 EBC lighter than Black, because it is roasted for a slightly shorter period of time and end temperatures are not so high.

  • 39.9 oz Glacier - 5.5 AA% pellets; boiled 60 min

    Glacier

    An excellent new variety with balanced bittering properties combined with a good aroma profile.

  • 30.64 oz Challenger - 8.0 AA% pellets; boiled 15 min

    Challenger

    Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.

  • 31.00 oz Cascade - 5.5 AA% pellets; boiled 1 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • Wyeast 2206 Bavarian Lager

    Wyeast 2206 Bavarian Lager

    Used by many German breweries to produce rich, full-bodied, malty beers. Good choice for Bocks and Dopplebocks.

Style (BJCP)

Category: 4 - Dark Lager

Subcategory: B - Munich Dunkel

Range for this Style
Original Gravity: 1.051 1.048 - 1.056
Terminal Gravity: 1.012 1.010 - 1.016
Color: 20.6 SRM 14 - 28
Alcohol: 5.0% ABV 4.5% - 5.6%
Bitterness: 23.0 IBU 18 - 28

Discussion

Post a Comment

Subscribe to this discussion.