Dunkel II
Munich Dunkel • All Grain • 12.5 gal
new recipe
November 2, 2005 am 12:00am
Ingredients (All Grain, 12.5 gal)
- 24.38 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 2.40 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 0.51 lbs
Belgian Chocolate Malt
Belgian Chocolate Malt
Adds a nutty flavor, Brown Ales
- 1.5 oz
Tettnanger - 4.5 AA% pellets; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 1.23 oz
Saaz - 5.0 AA% pellets; boiled 15 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1.25 oz
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.
-
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.
Style (BJCP)
Category: 4 - Dark Lager
Subcategory: B - Munich Dunkel
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.052 | 1.048 - 1.056 | |
| Terminal Gravity: | 1.012 | 1.010 - 1.016 | |
| Color: | 20.9 SRM | 14 - 28 | |
| Alcohol: | 5.1% ABV | 4.5% - 5.6% | |
| Bitterness: | 16.8 IBU | 18 - 28 |
