Michael’s Dunkel - Munich Dunkel - 2014 National Homebrew Competition Winner

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Ingredients

 

  • For 3.5 Gallons (13.25 L)
    • 4.5 lb (2.04 kg) 20° L Munich malt (60%)
    • 1.5 lb (0.68 kg) Pilsner malt (20%)
    • 1.44 lb (0.65 kg) 10° L Munich malt (19%)
    • 1.0 oz (28 g) pale chocolate malt (1%)
    • 1.1 oz (31 g) Liberty pellets, 5% a.a. (60 min)
    • WLP833 German Bock lager yeast (starter)

    Specifications

    • Original Gravity: 1.055
    • Final Gravity: 1.012
    • ABV: 5.64%
    • IBU: 25
    • SRM: 16

    Directions

    1. Use half RO water and half tap water. Treatw ith 0.5 tsp calcium chloride prior to mash and adjust sparge water pH with phosphoric acid. “I use a Hockhurz-style double decoction for this one and adjust color if necessary near end of boil with pre-steeped debittered black, or Sinimar®.” Mash schedule include a protein rest at 130° F (54° C) for 20 minutes, a maltose rest at 143° F (62° C) for 60 minutes, a dextrin rest at 154° F (68° C) for 40 minutes and a mash-out at 168° F (76° C) for 20 minutes. “Aim for 25ish IBUs. Raise to 60° F (16° C) when it slows, hold for a few days before lowering. Rack to keg and lager about 6 weeks.”
    2. Primary fermentation for 14 days at 48° F (9° C).
    3. Forced CO2 to carbonate (2.4 vol).
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