Anyone got a good recipe? I can’t find much info but I think the style falls somewhere between a Dunkel and Schwartz? This is what I’ve come up with so far.
50% pilsner
40% dark Munich
6% caramunich III
4% carafa II
25-30 IBU saaz
WY 2000
Where’s that Lazy Monk at? I know he makes a great one.
I’ve got a really good one. I will post it when I get home.
Search for bohemian dunkel and you will find great article.
You need a o have more caramunich and about 24 IBU. You can use hellertau if you want smother beer.
Otherwise your recipe is in the ball park.
Thanks Thirsty Monk. I was going to ask you about this the other night at the meeting but you took off early.
I read an article in an old Zymurgy that had a recipe for U Flecku where they use 15% caramunich, seems kind a high, what percent do you like in yours? I’m thinking of upping mine to 10%.
Also wondering about hop flavor and aroma, sounds like the style is all over the place. What would you recommend? Thanks
This is high on my list of styles I’ve never made that I want to brew, probably pitch some 800 slurry. Sounds great!
I would like to try something like this soon as well. I assume the saaz hops are pretty key to this style. Out of curiosity are there any possible substitutes or would I be better off brewing a normal dunkel?
Yeah, I was on a Munich Dunkel kick for awhile but this Czech Dark Lager style sounds really good. I have a Red X lager planned this weekend but I may have to hold off and brew this.
Sounds delish! I have my 2nd lager finishing up now which I am very excited about. My first was a schwarzbier which turned out amazingly good. I may have to hold off on more lagers until the Fall with warmer temps coming. Not sure my converted son of fermentation will perform as well as it needs to for lagers.
Dang, I forgot to post my recipe. Still not around it, but here’s an approximation. I use around 10%-15% Weyermann Cara-Bohemian in mine. 20% Munich, and the rest is Pils.
20 IBUs of something Nobleish to bitter, and another 5 ibus of something nobelish at 15 minutes. The hops I have used are Mt. Hood, Santium, Perle, and Saaz, and this tends to be a one hop brew for me. I have also only done FWH on this, and that has been excellent. Mt. Hood was my favorite for this.
Yeast is usually WY 2278. 34/70 was good too. Wish I had this going right now. It is usually my spring brew.
This looks like an awesome brew, added to the list of what I would like to brew. Now its just when to find the time.
Looks nice, any carafa for color?
Yes! Carafa III. Like 6 ounces added at sparge.
That looks to make a huge difference. Without the Carafa III, beersmith had me at 13.5SRM, but with it, I am at a nice 24SRM. Thanks for the tip, hope to make this sometime in the near future
I’m going to have to try that technique or try adding late in the mash. I’m just not sure how it would effect the PH?
In theory, just capping the mash after first runoff combined with sparge as soon as mixed in should cause no problems. At least from what I think I’ve read on here, but no personal experience
yep conversion complete so no issues. if you want, you can check for reference the measured PH before and after , just so you know what PH ends up in the kettle.
Ended up going with about 54% Pils, 34% Dark Munich, 10% Caramunich III, and 2% carafa III.
Just tapped it a couple days ago and its very smooth and malty rich. The color is a little light probably because I didn’t add the carafa til the last 10 min of the mash? Its more of a dark reddish brown than the black reddish hue is was going for but I can correct that next time.
Sounds tasty! I’m planning on stopping at Thirsty Monk’s to drink his dark larger next week. Something I’ve been wanting to do for a long time.
I compared his to mine and it has a bit more roast flavor and darker than mine. Very good beer just like all his others.