Recipes

Tara’s Slam Dunkel

This recipe was crafted by Shekhar and Paula Nimkar of Swampscott, Mass. They won the Dark Lager Category (4) with this recipe at the 2010 National Homebrew Competition.

Munich Dunkels are typically a smooth, soft and malty lager, with a big, sweetish body and a gentle roasty finish. They generally boast a beautiful dark color with a slight ruby hue. German noble hops provide the a subtle bitterness to this sweet lagar.

Taking their name from the large amounts of munich malt used in this dark beer, Shekhar and Paula Nimkar truly made a slam dunkel with this recipe! Give it a shot!

Recipe located in Zymurgy September/October Issue 2010. (Page 49) and the AHA Homebrewopedia, 2010 National Homebrew Competition recipes.

Tara’s Slam Dunkel | Munich Dunkel

Ingredients

  • For 5 gallons (19 L)
  • 8 lb (3.63 kg) Munich malt
    2 lb (.9 kg) Wheat malt
    4 oz (112 g) Chocolate malt
    .66 oz (19 g) Hallertau hops (3%) (45 minutes)
    .33 oz (9 g) Hallertau hops (3%) (15 minutes)
    1 packet Wyeast 2206 Bavarian lager yeast
    1 tablet Whirlfloc to clarify (20 minutes)
    .5 tsp calcium carbonate (in mash to adjust pH to 5.3)

    Specifications

    • Original Gravity: 1.060
    • Final Gravity: 1.020
    • ABV: 5.25%
    • IBU: n/a
    • SRM: n/a
    • Boil Time: 90 minutes
    • Efficiency: n/a
    • Pre-boil Volume: n/a
    • Pre-boil Gravity: n/a

    Directions

    Use a double decoction mash. Mash grains at 122°F (50°C) for 30 minutes. Use 1.25 qts/lb. Decoct 1/3 of mash (thick portion) and raise to 158°F (70°C). Rest for 20 minutes. Raise temperature and boil for 20 minutes. Add to main mash and rest at 149°F (65°C) for 20 minutes. Bring to boil and add to main mash to mash out at 167°F (75°C). Sparge with 167°F (75°C) sparge water treated with 1/2 tsp calcium carbonate to collect seven gallons. Boil for 90 minutes. Cool to 65°F (18°C) and add yeast to adequately aerated wort. Once visible signs of fermentation are observed reduce temperature of fermentation to 55°F (13°C).

    • Primary Fermentation: 14 days at 55°F (13°C)
    • Secondary Fermentation: 3 weeks at 41°F (5°C)
    • Carbonation: 2.4 volumes CO2