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Galt's Dunkel

Galt's Dunkel

Munich Dunkel • All Grain • 5 gal

john_galt

just trying to make something special

February 18, 2003 am 05:59am

0.0/5.0 0 ratings

Ingredients (All Grain5 gal)

  • 10 lbs German Light Munich

    German Light Munich

    For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.

  • 1/2 lbs Belgian Aromatic

    Belgian Aromatic

    Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.

  • 1/2 lbs Honey Malt

    Honey Malt

    Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.

  • 1/4 lbs Weyermann Carafa® II; Weyermann

    Weyermann Carafa® II; Weyermann

    Carafa I, II and III also are available de-husked. Adds aroma, color and body.

  • 1/2 lbs Dextrine Malt

    Dextrine Malt

    In light-colored beers to give additional body. Adds richness without color.

  • 1 oz Hallertauer Mittelfrüher - 5.0 AA% whole; boiled 60 min

    Hallertauer Mittelfrüher

    Fine, 'Noble'.

  • 1/4 oz Hallertauer Mittelfrüher - 5.0 AA% whole; boiled 20 min

    Hallertauer Mittelfrüher

    Fine, 'Noble'.

  • 1/4 oz Hallertauer Mittelfrüher - 5.0 AA% whole; boiled 5 min

    Hallertauer Mittelfrüher

    Fine, 'Noble'.

  • 1 tsp irish moss in boil 60 min - (omitted from calculations)

    irish moss in boil 60 min

  • 1 oz yeast nutrient - (omitted from calculations)

    yeast nutrient

  • White Labs WLP838 Southern German Lager

    White Labs WLP838 Southern German Lager

    This yeast is characterized by a malty finish and balanced aroma. It is a strong fermentor, produces slight sulfur, and low diacetyl.

Notes

rests@92 120 145 155

Style (BJCP)

Category: 4 - Dark Lager

Subcategory: B - Munich Dunkel

Range for this Style
Original Gravity: 1.056 1.048 - 1.056
Terminal Gravity: 1.015 1.010 - 1.016
Color: 18.9 SRM 14 - 28
Alcohol: 5.4% ABV 4.5% - 5.6%
Bitterness: 24.3 IBU 18 - 28

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