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Dunkel 3
Munich Dunkel • All Grain • 5.25 gal
3rd try at re-creating Ayinger Altbarisch Dunkel
November 8, 2007 pm 09:09pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.25 gal)
- 9 lbs
German Dark Munich
German Dark Munich
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
- 0.25 lbs
Weyermann Carafa® II; Weyermann
Weyermann Carafa® II; Weyermann
Carafa I, II and III also are available de-husked. Adds aroma, color and body.
- .25 lbs
British Crystal 55°L
British Crystal 55°L
Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.
- 1.5 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 0.176367 oz
Magnum - 15.5 AA% pellets; boiled 60 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- .5 oz
Tettnanger - 3.7 AA% pellets; boiled 90 min
Tettnanger
Mild, slightly spicy. 'Noble'.
-
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
Single infusion mash at 150until converted. Mash out at 169 F through direct heat. 90 minute boil. Ferment at 48F with large lager starter. Cold condition at 38 for 10 weeks.
Style (BJCP)
Category: 4 - Dark Lager
Subcategory: B - Munich Dunkel
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.051 | 1.048 - 1.056 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.016 | |
| Color: | 19.8 SRM | 14 - 28 | |
| Alcohol: | 5.0% ABV | 4.5% - 5.6% | |
| Bitterness: | 23.2 IBU | 18 - 28 | |
Discussion
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