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Beer Style: Muinich Dunkel
Recipe Type: all-grain
Yield: 5 gallons
Description:
Adapted from 'Old School Dunkel' from the May / June 2008 BYO magazine. Munich malt provides the rick malty flavors while the Chocolate (which is being substituted for the Cafara used in the original recipe) provides the color while not adding much roasted flavors. Grain bill was increased 25% to match O.G. of original recipe. The SRM is a little lighter than the 20 SRM of the original recipe. 11.75 OZ of Chocolate Millet Malt will get you there, but we were concerned about it impart too much flavor and detracting from the Munich Millet Malt flavor profile.
Ingredients:
- 13.75 LBS Munich Millet Malt
- 5.25 OZ Chocolate Millet Malt
- 1.5 OZ Hallertauer Hops
- SafLager S-23 or Mangrove Jack's M76 Yeast
Additional Instructions
Primary Ferment: 1 - 3 weeksSecondary Ferment: 6 - 8 weeks
Beer Profile
Original Gravity: 1.053Final Gravity: 1.013
Alcohol by Vol: 5.3%
Color SRM: 15.2
Bitterness IBU: 23.0
Recipe Type: all-grain
Yield: 5.0 Gallons
Procedure:
Perform a Single Infusion Mash at 163.4 F for 90 to 120 minutes; or Step Mash at 155-165F for 90 to 120 minutes followed by 140-150F for 90 to 120 minutes with SEBAmyl BAL 100 or Termamyl, and SEBAmyl L enzymes. Use the appropriate amount of rice hulls to ensure circulation and filtration.
Allow to achieve hot break and maintain rolling boil.
1 OZ Hallertauer Hops @ 60 min
0.5 OZ Hallertauer Hops @ 20 min
SafLager S-23 or Mangrove Jack's M76 Yeast
Ferment around 50F until the yeast drops clear.Rack and keg or bottle. Target a carbonation level of 2 - 2.5 volumes. Cold condition at near freezing temperatures which will mellow some of the flavors. Serve at 43 - 46F.