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HerbalJoe's Munich Dunkel
Munich Dunkel • All Grain • 7 gal
A nice basic Munich Dunkel with lots of rich malty goodness.
November 2, 2008 am 11:48am
0.0/5.0 0 ratings
Ingredients (All Grain, 7 gal)
- 13.75 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- .5 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
Melanoidin Malt
Melanoidin Malt
Red Ales
- 1.5 oz
Hallertauer Mittelfrüher - 4.5 AA% pellets; boiled 90 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
- .5 oz
Hallertauer Mittelfrüher - 4.5 AA% pellets; boiled 5 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
- 1 tsp
1 Whirlfloc tablet boiled 10 minutes. - (omitted from calculations)
1 Whirlfloc tablet boiled 10 minutes.
-
Wyeast 2308 Munich Lager™
Wyeast 2308 Munich Lager™
A unique strain, capable of producing fine lagers. Very smooth, well-rounded and full-bodied. Benefits from temperature rise for diacetyl rest.
Notes
Mash at 154F. Boil 90 minutes. Pitch at 46F and ferment at 50F.
Style (BJCP)
Category: 4 - Dark Lager
Subcategory: B - Munich Dunkel
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.054 | 1.048 - 1.056 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.016 | |
| Color: | 20.6 SRM | 14 - 28 | |
| Alcohol: | 5.4% ABV | 4.5% - 5.6% | |
| Bitterness: | 23.1 IBU | 18 - 28 | |
Discussion
Brewed 11/2/08
2008-11-17 2:56pm
Had a nice brew session and everything went according to plan. Hit all the numbers and pitched a LOT of yeast at 44F. Let the temp rise to 50F after 1 day of visible fermentation. Finished at 55F and then crash cooled it before kegging. The batch was done in 1 week which is the fastest I've seen a lager ferment. OG: 1.054 #92
Was it a success?
2009-08-13 9:09pm
So how did this Dunkel come out? Would you brew it again?
Was it a success?
2009-08-13 9:10pm
So how did this Dunkel come out? Would you brew it again?
Post a Comment
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