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Herr Doon Kles
Munich Dunkel • All Grain • 5 gal
say it with me: dunkles, doooonklessss, doooooooooooooooooonnnnnklllleeeeess yum.
January 19, 2002 pm 02:57pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 6 lbs
English 2-row Lager
English 2-row Lager
- 3 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 1 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- .5 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- .25 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- .25 lbs
Black Roasted Barley
Black Roasted Barley
Unmalted roasted grain, it is the backbone of many stouts. Imparts a sharp acrid flavor characteristic of dry stouts. Gives "dryness" to a stout or porter ,more so than regular Roasted Barley.
- 1 oz
Hallertau - 4.5 AA% whole; boiled 60 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- .5 oz
Hallertau - 4.5 AA% whole; boiled 15 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- .5 oz
Hallertau - 4.5 AA% whole; boiled 1 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 1 tbsp
Irish Moss - (omitted from calculations)
Irish Moss
-
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.
Notes
Mash: Single Infusion w/ Pseudo-Decoct/Mash-Out. 154F for 1 hour, or until Saccharification. Pull a decent portion of thick mash and gently boil and stir for 15 min. Return to mash, mix in gently and let settle while bringing sparge water up to temp. Lauter. Boil for 60 min. Chiller to primary with yeast cake from Obfuscator Dooopelbock (Wyeast Bavarian 2206). Ferment for 6 weeks at 50F, then Lager for 2-4months at 35F
Style (BJCP)
Category: 4 - Dark Lager
Subcategory: B - Munich Dunkel
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.052 | 1.048 - 1.056 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.016 | |
| Color: | 22.9 SRM | 14 - 28 | |
| Alcohol: | 5.1% ABV | 4.5% - 5.6% | |
| Bitterness: | 23.2 IBU | 18 - 28 | |
Discussion
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