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Munich Dunkel #1

  • Gash
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7 years 2 weeks ago - 7 years 2 weeks ago #1530 by Gash
Munich Dunkel #1 was created by Gash
This is a Munich Dunkel recipe I came up with for a competition, it came 7th in the Dark Lager category at Bayside Brewers Oktoberfest 2014, it was the second highest scoring Munich Dunkel. I pushed the colour and flavours and added special B just to make it stand out a bit in the competition.

I made a yeast starter 24hrs beforehand.

IMPERIAL US (Metric in next post)

Recipe: Munich Dunkel (V3)
Brewer: Gash
Asst Brewer:
Style: Munich Dunkel
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
Boil Size: 8.29 gal
Post Boil Volume: 7.10 gal
Batch Size (fermenter): 6.08 gal
Bottling Volume: 5.68 gal
Estimated OG: 1.050 SG
Estimated Color: 19.0 SRM
Estimated IBU: 21.9 IBUs
Brewhouse Efficiency: 71.00 %
Est Mash Efficiency: 79.8 %
Boil Time: 60 Minutes

Ingredients:
Amt Name Type # %/IBU
8 lbs 13.1 oz Munich Malt (Hoepfner) (9.0 SRM) Grain 1 75.8 %
1 lbs 12.2 oz Munich, Dark (Joe White) (15.0 SRM) Grain 2 15.2 %
5.3 oz Carafa Special II (Weyermann) (415.0 SRM Grain 3 2.8 %
5.3 oz Caramunich I (Weyermann) (51.0 SRM) Grain 4 2.8 %
5.3 oz Victory Malt (biscuit) (Briess) (28.0 SR Grain 5 2.8 %
1.1 oz Special B (Dingemans) (147.5 SRM) Grain 6 0.6 %
1.98 oz Hallertauer Mittelfrueh [2.51 %] - Boil Hop 7 14.9 IBUs (60mins)
0.84 oz Hallertauer Hersbrucker [2.51 %] - Boil Hop 8 3.1 IBUs (15mins)
0.57 oz Hallertauer Mittelfrueh [3.70 %] - Boil Hop 9 3.2 IBUs (15mins)
0.35 oz Hallertauer Hersbrucker [4.00 %] - Steep Hop 10 0.8 IBUs (10min steep)
1.0 pkg Munich Lager (Wyeast Labs #2308) [124.21 Yeast 11 -


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 11 lbs 10.2 oz
Name Description Step Temperat Step Time
Mash In Add 15.61 qt of water at 165.9 F 152.0 F 60 min
Mash Out Add 8.15 qt of water at 202.8 F 168.0 F 10 min

Sparge: Fly sparge with 4.01 gal water at 168.0 F

I pitched yeast at 59F for 12 hours then dropped to 52F for about 3 weeks, I then kegged and lagered at 37F for another 3 weeks.
Last edit: 7 years 2 weeks ago by Gash.

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7 years 2 weeks ago - 7 years 2 weeks ago #1531 by Gash
Replied by Gash on topic Munich Dunkel #1
Recipe: Munich Dunkel (V3)
Brewer: Gash
Asst Brewer:
Style: Munich Dunkel
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
Boil Size: 31.37 l
Post Boil Volume: 26.87 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 21.49 l
Estimated OG: 1.050 SG
Estimated Color: 37.5 EBC
Estimated IBU: 21.9 IBUs
Brewhouse Efficiency: 71.00 %
Est Mash Efficiency: 79.8 %
Boil Time: 60 Minutes

Ingredients:
Amt Name Type # %/IBU
4.00 kg Munich Malt (Hoepfner) (17.7 EBC) Grain 1 75.8 %
0.80 kg Munich, Dark (Joe White) (29.6 EBC) Grain 2 15.2 %
0.15 kg Carafa Special II (Weyermann) (817.5 EBC Grain 3 2.8 %
0.15 kg Caramunich I (Weyermann) (100.5 EBC) Grain 4 2.8 %
0.15 kg Victory Malt (biscuit) (Briess) (55.2 EB Grain 5 2.8 %
0.03 kg Special B (Dingemans) (290.6 EBC) Grain 6 0.6 %
56.00 g Hallertauer Mittelfrueh [2.51 %] - Boil Hop 7 14.9 IBUs (60mins)
23.90 g Hallertauer Hersbrucker [2.51 %] - Boil Hop 8 3.1 IBUs (15mins)
16.25 g Hallertauer Mittelfrueh [3.70 %] - Boil Hop 9 3.2 IBUs (15mins)
10.00 g Hallertauer Hersbrucker [4.00 %] - Steep Hop 10 0.8 IBUs (10min steep)
1.0 pkg Munich Lager (Wyeast Labs #2308) [124.21 Yeast 11 -


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 5.28 kg
Name Description Step Temperat Step Time
Mash In Add 14.77 l of water at 74.4 C 66.7 C 60 min
Mash Out Add 7.71 l of water at 94.9 C 75.6 C 10 min

Sparge: Fly sparge with 15.18 l water at 75.6 C


I pitched yeast at 15c for 12 hours then dropped to 11c for about 3 weeks, I then kegged and lagered at 3c for another 3 weeks.
Last edit: 7 years 2 weeks ago by Gash.

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2 years 1 month ago #4200 by Tilpants
Replied by Tilpants on topic Munich Dunkel #1
Thanks for the Recipe Gash, definitely one to try when I get my all grain set up next year.

Would you have any advice or a rough guide for someone who wanted to try and brew a Dunkel using an extract? I'm thinking of trying a European Lager extract with some dark malt and ferment with some lager yeast....

Cheers,

Clayton

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2 years 1 month ago #4201 by Gash
Replied by Gash on topic Munich Dunkel #1
yeah I can look into that for you. I'll give it a go tomorrow mate, cheers!

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2 years 1 month ago #4202 by Tilpants
Replied by Tilpants on topic Munich Dunkel #1
Too easy, no stress, I won't be ready for a week or three!

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2 years 1 month ago #4225 by Gash
Replied by Gash on topic Munich Dunkel #1
Sorry I havent got back, but I have thought about it.. so a dunkel shouldnt have any roastiness, so you'd be colouring with a carafa with out the husk, one of the Carafa specials. And guessing it would hurt to mini mash that with some munich malt and a touch of base malt. You up for a mini mash?

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2 years 1 month ago #4251 by Tilpants
Replied by Tilpants on topic Munich Dunkel #1
No worries Gash, I've been AWOL with uni and a bit of stuff and coming in to a busy season at work so I'm waiting for some free time in a few weeks to give it a crack, I'd love to do a mini mash, I've heard they're a fairly simple way to get some great beer. I'll keep an eye out for a good size stainless pot that I can chuck on the burner and get my ducks lined up. I'm keen to get a fermzilla as well so I'll be getting some gear from kegland shortly to make my life a bit easier.

I'm all ears!

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2 years 1 month ago #4252 by Gash
Replied by Gash on topic Munich Dunkel #1
Cool wouldnt need to be too big, just a small one maybe 1 to 2 kilo, guess thats sizeable but easy to do, could mash it in a small stock pot under ten litres, I used to mine in a 7.6 litre pot, Cheers!

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5 months 3 weeks ago #5262 by Wood
Replied by Wood on topic Munich Dunkel #1
Question from a noob, who has just done his first all grain brew! Have done a Munich Dunkel and everything is going fine. The question I have is how do I go about bottling after the lagering process? I am currently using carbonation drops when bottling, but there will not be enough yeast after the racking and lagering process.
Loving the Youtube videos, have learnt a hell of a lot from what you have been doing:) Thanks!!!

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5 months 3 weeks ago #5263 by Gash
Replied by Gash on topic Munich Dunkel #1
gday mate, personally I'd lager in the bottle, safer to have it there than sitting in a fermenter.
If you are lagering in the fermenter you'll just about always have enough yeast to carb in the bottle, unless its over 3 months or something I would'nt worry at all, it will possibly take longer to carb than bottling when ferment is finished.

The way I would do it, is ferment as usual, make sure you do the diacetyl rest, raise the temp at the end for a good few days, a quick sample and taste will let you know if its done, you dont want it reeking of sulphur, you'll near always have a small amount though. Then bottle like you would any beer, put some where warm for 3 weeks or so, can check carbonation on a bottle, then when carbed, lager somewhere cold.

In the end its up to you but the yeast should be fine unless its been over a few months. Cheers!

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Drunken Ramblings

Finnroo's Avatar Finnroo - Wed 13 Oct - 15:17

Hope you are all staying safe and brewing hard out. If your in the south ,its hop growing time so treat them with some worm juice and manure. Cheers

Finnroo's Avatar Finnroo - Sat 18 Sep - 15:56

Nice Skid, haha enjoy your brew Trev. lol.

SkidBaxter's Avatar SkidBaxter - Thu 16 Sep - 13:57

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