
Spotted Tongue 2025 Franconian Rotbier
Munich Dunkel • All Grain • 5.5 gal
Might brew this for the 2025 Oktoberfest picnic.
December 15, 2024 pm 02:13pm
Ingredients (All Grain, 5.5 gal)
- 6.5 lbs
Pilsener; Gambrinus Malting
Pilsener; Gambrinus Malting
Processed from the finest Canadian two-row available, this very low protein base malt may be used in all types of European style beers, not only for Pilsner.
- 5.25 lbs
Munich 30 Lov.; Gambrinus Malting
Munich 30 Lov.; Gambrinus Malting
A very deeply-kilned Munich malt with color and flavor characteristics of roasted malt and the normally associated mellowness of Munich malt. Perfect for beer needing that hint of redness. The color is 30 Lov and is recommended to be used up to 30% depending on the desired flavor and color intensity.
- 0.25 lbs
Weyermann CaraMunich® III; Weyermann
Weyermann CaraMunich® III; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- 0.25 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.
- 0.125 lbs
Pale Chocolate; Crisp
Pale Chocolate; Crisp
Roasted coffee flavor.
- 1 oz
Hallertauer Mittelfrüher - 3.5 AA% pellets; boiled 60 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
- 1 oz
Hallertauer Mittelfrüher - 3.5 AA% pellets; boiled 30 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
- 1 oz
Hallertauer Mittelfrüher - 3.5 AA% pellets; boiled 5 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
-
Fermentis S-23 Saflager S-23
Fermentis S-23 Saflager S-23
This bottom fermenting yeast is originating from the VLB (Berlin) in Germany and is known under the code RH. The strain is used by Western European commercial breweries and has been reported to produce lagers with some fruity and estery notes. Sedimentation: high. Final gravity: medium. Instructions:Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 23C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
Stumbled across this relatively unknown style on Youtube. Might give it a go for the 2025 Oktoberfest picnic. Mash cool (145) to enhance fermentability and lower terminal gravity.
Style (BJCP)
Category: 8 - Dark European Lager
Subcategory: A - Munich Dunkel
Range for this Style | |||
---|---|---|---|
Original Gravity: | 1.051 | 1.048 - 1.056 | ![]() |
Terminal Gravity: | 1.012 | 1.010 - 1.016 | ![]() |
Color: | 20.2 SRM | 17 - 28 | ![]() |
Alcohol: | 5.1% ABV | 4.5% - 5.6% | ![]() |
Bitterness: | 26.3 IBU | 18 - 28 | ![]() |