Munich Dunkel Question

Beer Recipes
1

I’m going to brew a Munich Dunkel soon and was wondering if it’s cool to use a base of mostly (~70%) Global Dark Munich 15L.  I’ve used this malt in much smaller percentages before in Schwarzbier and Oktoberfest and have liked the results.

Right now, my recipe looks like this:

Munich Dunkel
4-B Munich Dunkel
Author: Matt Schwandt

Size: 5.1 gal
Efficiency: 85.0%
Attenuation: 77.0%
Calories: 174.19 kcal per 12.0 fl oz

Original Gravity: 1.053 (1.048 - 1.056)
Terminal Gravity: 1.012 (1.010 - 1.016)
Color: 19.12 (14.0 - 28.0)
Alcohol: 5.3% (4.5% - 5.6%)
Bitterness: 23.9 (18.0 - 28.0)

Ingredients:
6.5 lb Dark Munich
2 lb Pilsen Malt
.50 lb Caramunich® TYPE II
.20 lb Carafa® TYPE II
.45 oz Magnum (12.5%) - added during boil, boiled 60 m
.25 oz Hallertau Mittelfruh (3.4%) - added during boil, boiled 5 m
.50 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 5 m
2 L White Labs WLP833 German Bock Lager

Notes
Single infusion batch sparge

  • Add 1g Ca(OH)2 to mash ==> 5.4 pH
  • 16 qts @ 163 (65 degree grain) ==> Saccharafication @ 153 [60 min]
  • 3 qts @ 212 ==> Mashout @ 165 [10 min]
  • 14 qts Sparge H2O @ 185 ==> Sparge @ 170 [10 min]
  • Add .5g CaCl to kettle

Target water profile: 53 Ca, 6 Mg, 16 Na, 42 Cl, 27 SO4

Results generated by BeerTools Pro 1.5.20

2

i think it should be mostly munich. i noticed you the bulk of the rest is pilsen. i doubt you have any problems.
i like the magnum also.

3

One of the best homebrewed examples I have had was about 85% Dark Munich and the rest Pils.  Maybe there was Carafa for color,but I would have to ask.

4

You might consider dropping the caramunich, especially if you are using nearly all dark munich. I could see the recipe being really good the way you have it, though.

5

Looks pretty good Matt…although I would either lower or remove the caramunich. Some background sweetness is okay as long as it’s not cloying.

6

Thanks for the feedback!

I think I might brew this “as is,” and if I feel like the caramel sweetness is more than appropriate, I’ll back off next time.

7

Looks really good.
But, you should probably bring some over to Maple Grove, when it’s done.

:wink:

8

Agreed.  I don’ think the CaraMunich is necessary.

9

Hey now, buttering your bacon isn’t necessary, but… :stuck_out_tongue:

Ok, I’ll consider losing the caramunich. Or possibly reducing it by half.

10

I don’t think that much (or any) of the Carafa is necesary, with the dark munich.

11

I don’t think you’d find any CaraMunich in a German brewed dunkles.

12

Looks good, FWIW my Munich recipe was 99%Dark Munich (Best Malz) 1% Carafa II. It sure is malty, and if I do say so myself good :wink:

13

Ok, here is a revised grainbill…

Ingredients:
7.5 lb Dark Munich
1.5 lb Pilsen Malt
.25 lb Caramunich® TYPE II
.10 lb Carafa® TYPE II

I cut the caramunich and carafa additions in half and increased the dark munich to pils ratio slightly.

14

looks good. I am going to brew something similar this winter.

15

Recipe update…

I tried some Spaten Dunkel yesterday and I loved it.  But I didn’t get any caramel, so I’m going to drop the caramunich entirely.  Here’s a reformulation.  I’m mashing on the high side because I’m only doing a single infusion mash and I’d like to end up with a medium to medium-full bodied dunkel.

Munich Dunkel
4-B Munich Dunkel
Author: Matt Schwandt

Size: 5.26 gal
Efficiency: 85.0%
Attenuation: 76.0%
Calories: 170.88 kcal per 12.0 fl oz

Original Gravity: 1.051 (1.048 - 1.056)
Terminal Gravity: 1.012 (1.010 - 1.016)
Color: 17.5 (14.0 - 28.0)
Alcohol: 5.13% (4.5% - 5.6%)
Bitterness: 23.0 (18.0 - 28.0)

Ingredients:
7.25 lb Dark Munich
1.85 lb Pilsen Malt
.15 lb Carafa Special® TYPE III
.45 oz Magnum (12.5%) - added during boil, boiled 60 m
.25 oz Hallertau Mittelfruh (3.4%) - added during boil, boiled 5 m
.50 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 5 m
2 L White Labs WLP833 German Bock Lager

Notes
Single infusion batch sparge

  • Add .8g Ca(OH)2 to mash ==> 5.4 pH
  • 16 qts @ 165 (65 degree grain) ==> Saccharafication @ 155 [60 min]
  • 3 qts @ 212 ==> Mashout @ 165 [10 min]
  • 14 qts Sparge H2O @ 185 ==> Sparge @ 170 [10 min]
  • .5g CaCl added to kettle

Target water profile: 65 Ca, 6 Mg, 16 Na, 49 Cl, 27 SO4

  • Pitch 2 Smackpacks in 2L starter

  • Starter should be fully fermented and cold crashed prior to pitching.  When ready to pitch, decant starter wort and only pitch the slurry.

  • Pitch at 46; ferment between 48-50 until within 2-5 points of F.G.; raise temp to 65-68 for 48 hours for diacetyl rest; lower temp 5 degrees per day until beer temp is near 32 degrees.

Results generated by BeerTools Pro 1.5.20

16

That is almost exactly what I would do!

17

Glad you dropped the CaraMunich.  A dunkel should be an example of a very malty beer that isn’t sweet.

18

Now that looks better Matt…I think it will turn out closer to a Spaten with the the revised recipe.

19

Well then I’m in good company!  :wink:

I’m pretty excited about this dunkel; it will be my first one.  One of my brewing goals for 2011 was to brew German styles I hadn’t brewed before.

20

Global Dark Munich will give you a lot of taste and color.