Tara’s Slam Dunkel - Munich Dunkel - 2010 National Homebrew Competition Winner

Ingredients

For 5 Gallons (18.93 L)

    8.0 lb (3.63 kg) Munich malt
    2.0 lb (0.9 kg) Pilsner malt
    4.0 oz (113 g) chocolate malt
    0.66 oz (19 g) Hallertau hops, 3% a.a. (45 min)
    0.33 oz (9 g) Hallertau hops, 3% a.a. (15 min)
    Wyeast No. 2206 Bavarian lager yeast (1 qt starter)
    1 tablet Whirlfloc to clarify (20 min)
    0.5 tsp calcium carbonate (in mash, to adjust pH to 5.3)
 

Specifications

    Original Gravity: 1.06
    Final Gravity: 1.02
    ABV: 5.25%
 

Directions

 Use a double decoction mash. Mash grains at 122° F (50° C) for 30 min. Use 1.25 qts/lb. Decoct 1/3 of mash (thick portion) and raise to 158° F (70° C). Rest for 20 min. Raise temp and boil for 20 min. Add to main mash and rest at 149° F (65° C) for 20 min. For second decoction, pull 1/3 of mash and raise to 158° F (70° C) for 20 min. Bring to boil and add to main mash to mash out at 167° F (75° C). Sparge with 167° F (75° C) sparge water treated with 1/2 tsp calcium carbonate to collect seven gallons. Boil for 90 min. Cool to 65° F (18° C) and add yeast to adequately aerated wort. Once visible signs of fermentations are observed reduce temp of fermentation to 55° F (13° C).
    Primary fermentation for 14 days at 55° F (13° C).
    Secondary fermentation for 3 weeks at 41° F (5° C).
    Forced CO2 to carbonate (2.4 vol).