Denny, I am trying a new dunkel recipe out, based on the link to the Weyermann site that Jeff Rankert posted in a dunkel thread here. Of course, I had to tweak it
10 gallons, OG 1.055, 22 IBUs
60% Best Munich 1 (14 lbs.)
30% Gambrinus Vienna (7 lbs.)
8.5% Weyermann CaraRed (1.5 lbs - recipe called for CaraMunich III but I was all out)
1.5% Weyerman dehusked Carafa II (5 oz.)
Mashed in at 140° for 20 min, add boiling water to raise to 150° for 60 min, heat slowly to 158° for 20 min. Batch sparge.
22 IBUs Hallertauer Mittelfreuh pellets for 60 min (4 oz. of 4%)
Split between buckets of yeast cake – Wyeast 2575 Kolsch II and Wyeast 2352 Munich Lager II. Third and final use of these. (Yes I know one is an ale yeast....but it seems to ferment at 50°F better than the lager yeast).
I'll let you know how these turn out.