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Dunkel II

Dunkel II

Munich Dunkel • All Grain • 12.5 gal

MartyL

new recipe

November 2, 2005 am 12:00am

0.0/5.0 0 ratings

Ingredients (All Grain12.5 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

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