This is another rebrew of another favorite recipe. I seem to be doing this a lot lately! My Munich Dunkel is a wonderfully drinkable dark lager, and this year’s version was no exception.
- 10 lb. Munich II malt (Weyermann)
- 0.5 lb. Carafa Special II malt (Weyermann)
- 6 oz. melanoidin malt (Weyermann)
- 0.5 oz. Magnum hop pellets (13.2% alpha), 60 minute boil
- 1 Whirlfloc tablet, 5 minute boil
- 2 pkg. W34/70 yeast (Fermentis)
- 1.050 o.g., 1.012 f.g., 5.1% abv, 24 IBU, 23 SRM
- 60 minute full volume mash at 152°, with mash-out at 168°
- Claremont tap water
- I mashed in with 7.25 gallons of water at 158°, to hit a mash temperature of 152°. I held it here, with recirculation, for 60 minutes. Then, I raised the temperature to 168° for 10 minutes, before removing the grains and bringing the kettle to a boil.
- In total, I collected 6.25 gallons of runnings with a gravity of 1.043, for 66% mash efficiency.
- I boiled for 60 minutes, adding hops and finings per the recipe.
- After the boil, I chilled, transferred, and chilled down to 50° before pitching the yeast. I let the beer free rise to 52° for fermentation.
- I brewed this beer on 8 May 2021. Starting gravity was 1.048.
- I let the beer free rise to 60° on 24 May, and then cold crashed to 33° on 26 May 2021.
- I kegged the beer on 29 May 2021, and it had a gravity of 1.017, for 4.0% abv.
- The beer is brilliantly clear, and pours with a persistent, creamy, and tan head. The color of the beer itself is deep brown, with deep ruby highlights when viewed on edge.
- The aroma is toasty and chocolatey, with a clean character.
- Amazing! A chocolate character is prominent, with a deep toasted, malty, bread crust character to the malt. The malt aspect is rich, yet not overwhelming. Bitterness is moderate, making this a very drinkable beer.
- Medium-light body, moderate carbonation, smooth finish.
- Would I brew this again?
- Yes! This is one of my very favorite recipes…such a good dark lager!