I am going to be doing my first Dunkel in a couple weeks and am trying to formulate a recipe. Here is what I have so far:
6 lbs Munich 15.5 SRM
4 lbs Best Pilsner
4 oz Carafa II
2 oz Hallertauer 3.5%, boil 60 min
WLP 833 German Bock Lager yeast, 3L starter on stir plate
Triple decoction mash, 95F, 122F, 152F
I decoction mashed a bohemian pilsner last week, and hit 81% efficiency, which is way better than any single infusion I have done, so I want to stick with the decoction. How do my temps look?
As far as malt goes, I have seen people rave about Best Malz, but I can only locate pilsner. I can get several different kinds of Munich, so I am not sure which one to use. My choices are: Munich 15.5L, Munich 10L, and Munich 7L (not sure on the malster of any of those). Which should I go for, or does anyone have a website where I can order some Best Munich?
As far as the yeast goes, how well does 833 work in a Dunkel? I am trying to make this beer medium-dry, and I want a lot of the malty goodness without a lot of the sweetness. I will also have a yeast cake of 2001 Urquell Lager available, but I am not sure how well that one works for Dunkels.