Munich Dunkel Recipe - Munichen Dunkel

Recipe Info

Recipe Image

Munichen Dunkel

by on
All Grain
5 Gallon(s)
6.5 Gallon(s)
60 min
75%
https://byo.com/article/munich-dunkel-the-original-brown-lager-of-bavaria/ This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. of calcium chloride to the mash. Step mash: Mash in Munich malt at 131 ?F (55 ?C) and rest for 10 minutes. Increase to 146 ?F (63 ?C) using direct heat or hot-water infusion and hold for 40 minutes. Increase to 158 ?F (70 ?C) using direct heat or hot-water infusion and hold for 30 minutes. Add Carafa? and melanoidin malts on to the top of the mash and raise to 168 ?F (76 ?C), then hold for 15 minutes while recirculating the wort. Fly sparge with 170 ?F (77 ?C) water, collecting 6.5 gallons (25 L) of wort. Boil the wort for 90 minutes, adding hops at the times indicated in the recipe. A kettle fining can be added but a proper lagering should sufficiently clear the beer. Chill the wort to 50 ?F (10 ?C), pitch the yeast, and ferment at this temperature until complete. Lager the beer at 32 ?F (0 ?C) for six weeks. Rack and package the beer, or rack and clarify the beer, if desired, with finings before packaging (prime and bottle condition, or keg and force carbonate).

Fermentables

95% - Dark Munich - DE
10
36
10
Mash
2% - Melanoidin Malt - US
0.25
37
20
Mash
2% - Carafa II - DE
0.25
32
412
Mash

Hops

Tettnang
1.25
Pellet
Boil
60 min(s)
4.5
20.2

Yeast

Wyeast German Ale 1007
75%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

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Recipe Facts

Munichen Dunkel
Munich Dunkel
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.057 OG
  • 1.014 FG
  • 20.2 IBU (tinseth) Bitterness
  • 0.36 BG:GU
  • 19.5° SRM Color
  • 75% Efficiency
  • 5.5% ABV Alcohol
  • 190 per 12oz Calories
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