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Cold as a Witches Tit
Munich Dunkel • All Grain • 5 gal
Toasty and (Hopefully) delicious! Brewing as an Ale instead.
December 4, 2011 am 11:13am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 7 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 1 lbs
German Vienna
German Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 1 lbs
Special B - Caramel malt; Dingemans
Special B - Caramel malt; Dingemans
The darkest of the Belgian crystal malts, Dingemans Special B will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian Abbey ales. Larger percentages (greater than 5%) will contribute a dark brown-black color and fuller body.
- 1 lbs
Lyle's Golden Syrup
Lyle's Golden Syrup
Increases alcohol without flavor. Liquid invert sugar.
- 1 oz
Czech Saaz - 5.0 AA% whole; boiled 60 min
Czech Saaz
Very mild. 'Noble'.
- 1 oz
Czech Saaz - 5.0 AA% whole; boiled 15 min
Czech Saaz
Very mild. 'Noble'.
-
Wyeast 1338 European Ale™
Wyeast 1338 European Ale™
From Wissenschaftliche in Munich. Full-bodied complex strain finishing very malty. Produces a dense, rocky head during fermentation.
Notes
Toast 1lb malt in your oven at 350 for 10 minutes or until the color satisfactory and it smells delicious! A large glass dish is said to be best.
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: | 19.6 SRM | 14 - 28 | |
| Alcohol: | 5.1% ABV | 4.5% - 5.6% | |
| Bitterness: | 24.9 IBU | 18 - 28 | |
Discussion
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