Black Saxon - Munich Dunkel - 2012 National Homebrew Competition Winner

For 6 Gallons (22.7 L)

12.0 lb (5.44 kg) 8-10° L Munich malt

2.0 oz (57 g) Weyermann Carafa® III malt

1.5 oz (43 g) Hallertau pellet hops, 6.4% a.a. (60 min)

1.0 oz (28 g) Hallertau pellet hops, 6.4% a.a. (20 min)

2 packs Wyeast 2206 Bavarian lager yeast

2 tsp  CaCO3

 

Original Gravity: 1.063

Final Gravity: 1.022

ABV: 5.38%

IBU: 31

 

Use a triple decoction mash with Munich malt only.  Mash in at 110° F (43° C) for a 30 minute rest.  Pull one-third of the mash for decoction one.  Rests at 128° F (53° C) for 20 minutes; 151° F (66° C) for 20 minutes; 161° F (72° C) for 20 minutes.  Boil 20 minutes.  Recombine to get full mash to 129° F (54° C).  Pull one-third of the mash for decoction two.  Rests at 149° F (65° C) for 20 minutes; 161° F (72° C) for 20 minutes.  Boil 20 minutes.  Recombine to get full mash to 153° F (67° C).  Pull one-third of the mash for decoction three.  Rest at 161° F (72° C) for 20 minutes.  Boil 20 minutes.  Recombine to get full mash to 168° F (76° C).  Add Carafa for 45 minutes.

Primary fermentation for 11 days at 50° F (10° C).

Diacetyl Rest for 2 days at 60° F (16° C).

Secondary fermentation chill by 5° F/day to 45° F (7° C); hold another 17 days.  Chill to 38° F (3° C), transfer to keg and carbonate.

Forced CO2 to carbonate (2.4 vol).