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Slam Dunkel
Munich Dunkel • All Grain • 5 gal
brewed 11/9/5
August 28, 2005 am 12:20am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 5 lbs
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- 2.5 lbs
German Dark Munich
German Dark Munich
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
- .75 lbs
Weyermann CaraMunich® II; Weyermann
Weyermann CaraMunich® II; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- 1.5 lbs
German 2-row Pils
German 2-row Pils
- 1 lbs
German Vienna
German Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 1.5 oz
Hallertau - 3.5 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 - 3.5 AA% whole; boiled 20 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
-
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
my dark german munich is 20L. Beertools has it at 9L. This would put the color for me more around 16srm. Double decoction mash: 1)Use 1.33 qts h2o/lb. Strike with 3.5gal @ 132F stir and let rest for 10 min @ 125F. 2)pull 3.5qt thick mash boil for 20 min 3)Mix back and should be 153f. Let rest for 60min. 4)Pull 3.5qt gal thick mash boil for 20 min 5)Mix back and should be 170f. Let rest for 10 min
Style (BJCP)
Category: 4 - Dark Lager
Subcategory: B - Munich Dunkel
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.060 | 1.048 - 1.056 |  |
| Terminal Gravity: | 1.014 | 1.010 - 1.016 | |
| Color: | 13.9 SRM | 14 - 28 | |
| Alcohol: | 6.0% ABV | 4.5% - 5.6% | |
| Bitterness: | 22.0 IBU | 18 - 28 | |
Discussion
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