I love this beer. Quite frankly, it’s one of the best I’ve brewed in a long time. And, it was just plain enjoyable! There aren’t a lot of commercially available Munich dunkels out there, so I was happy to really get to know this style. Of course, a tasty beer sadly leads to an empty keg…with dreams of rebrewing this sometime.

• The Basics
  • O.G. = 1.050; f.g. = 1.016; 4.5% abv; 20 SRM; 22 estimated IBU
•  Aroma
  • Nice toasty and malty-sweet aroma, with the very slightest hint of chocolate behind that. Wonderful!
• Appearance
  • Deep reddish brown color with brilliant clarity and a fine ivory head that sticks around nicely. This is a really pretty beer!
• Flavor
  • Rich and toasty flavor, with a clean hop profile.
• Mouthfeel
  • Medium bodied, moderate carbonation that seems to fit what I have read about the style. Malt dominates the finish.
• Would I brew this again?
  • Absolutely! This is a phenomenal recipe, and I’m really pleased with my first effort at the style. One friend who tasted it (whose taste I trust) suggested it is maybe a touch on the sweet side, and that a lower mash temperature would dry it out a bit. Along these lines, I might aim for a 150 or 152 degree target temperature. Alternatively, I might use the decoction schedule in Gordon Strong’s book and see if that also does the trick. In any case, this ranks among my favorite beers of 2017 and will definitely get brewed again.
• Overall
  • 9.5/10