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Nottys Dunkel
Munich Dunkel • All Grain • 26 L
November 8, 2002 pm 07:05pm
0.0/5.0 0 ratings
Ingredients (All Grain, 26 L)
- 5.2 kg
German Dark Munich
German Dark Munich
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
- .35 kg
Belgian Special B
Belgian Special B
- .28 kg
Weyermann CaraMunich® I; Weyermann
Weyermann CaraMunich® I; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- 20 g
Northern Brewer - 9.8 AA% pellets; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 10 g
Northern Brewer - 9.8 AA% pellets; boiled 15 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 12 g
Hallertauer Mittelfrüher - 3.0 AA% pellets; boiled 5 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
-
White Labs WLP023 Burton Ale
White Labs WLP023 Burton Ale
From the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like apple, clover honey and pear. Great for all English styles, IPA's, bitters, and pales. Excellent in porters a
Notes
The Belgian Special B is a substitute for Weyermans Caraaroma. The resulting colour should be similar. Do a double decoction mash including a 66 deg.C saccharification rest and 76 deg.C mash out. Boil for 90 minutes. Cool to 22 deg.C, rack off the trub and pitch a 1 liter starter of White Labs WLP029 Kolsch. (This Yeast gives a good clean larger like ale. I use it in larger recipies during the warmer months.) Ferment at 19deg.C untill fermentation is complete.
Style (BJCP)
Category: 4 - Dark Lager
Subcategory: B - Munich Dunkel
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.051 | 1.048 - 1.056 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.016 | |
| Color: | 19.4 SRM | 14 - 28 | |
| Alcohol: | 5.1% ABV | 4.5% - 5.6% | |
| Bitterness: | 29.6 IBU | 18 - 28 | |
Discussion
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