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Black Beauty
Munich Dunkel • Partial Mash • 20 L
Just about to brew this one
May 6, 2005 am 09:00am
0.0/5.0 0 ratings
Ingredients (Partial Mash, 20 L)
- 4 kg
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- 0.15 kg
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- 0.3 kg
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- .5 kg
Liquid Amber Extract
Liquid Amber Extract
Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 29 g
Hallertauer Hersbrucker - 4.5 AA% pellets; boiled 50 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 14 g
Hallertauer Hersbrucker - 4.5 AA% pellets; boiled 15 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 14 g
Saaz - 5.0 AA% pellets; boiled 1 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
-
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.
Style (BJCP)
Category: 4 - Dark Lager
Subcategory: B - Munich Dunkel
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.053 | 1.048 - 1.056 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.016 | |
| Color: | 19.7 SRM | 14 - 28 | |
| Alcohol: | 5.3% ABV | 4.5% - 5.6% | |
| Bitterness: | 22.3 IBU | 18 - 28 | |
Discussion
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