Back to SearchMunich Dunkel
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Beer Style: Muinich Dunkel
Recipe Type: all-grain
Yield: 5 gallons
Description:
Adapted to a gluten-free beer recipe from 'Old School Dunkel' in the May / June 2008 BYO magazine. Munich malt provides the rich 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. This beer recipe is a great example of experimenting with converting conventional recipes into flavorful gluten-free beer.
Ingredients:
- 13.75 LBS Munich Millet Malt
- 5.25 OZ Chocolate Roasted Vienna Millet Malt
- 1.5 OZ Hallertauer Hops
- SafLager S-23 or Mangrove Jacks 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:
● Enzyme Note: Ceremix® Flex and Ondea Pro can replace the listed enzymes; in a rising step mash they increase mash efficiency and may alter target beer parameters ●
Perform a Single Infusion Mash at 163.4 F for 60-90 minutes; or Step Mash at 155-165F for 45-60 minutes followed by 140-150F for 45-60 minutes with Termamyl SC DS and SEBAmyl L enzymes per dosing instructions and in order of optimal temperature recommendations.
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 Jacks 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.