Author Topic: Munich Dunkel Recipe?  (Read 2890 times)

Offline bluesman

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Munich Dunkel Recipe?
« on: November 21, 2013, 10:41:12 AM »
Anyone have a good recipe, tips, ideas they'd like to share?

Don't be shy. :)

Ron Price

Offline denny

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Re: Munich Dunkel Recipe?
« Reply #1 on: November 21, 2013, 11:26:50 AM »
I'll try to remember to dig mine up, Ron.  I've been working on something like Ayinger dunkel for years.
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Offline hopfenundmalz

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Re: Munich Dunkel Recipe?
« Reply #2 on: November 21, 2013, 11:37:12 AM »
I think you want something like this for the malt bill.
75% dark Munich
20 % Pils
4% CaraMunich II
1 % carafa for color

Decoction if you wish, or steps at 133F for 10 min, 144F for 40 min., 158 - 160F for 20. Mash out.

Water should be from Martin's NHC talk, Munich profile. Edit - the boiled profile.

18 to 20 IBUs noble hops of your choice.

I would use either 833 (Ayinger), 835 lager X (rhymes with Kloster Andechs), or 830. Ferment at 48 to 50F. Lager at 32F for 6 weeks.

You might conclude I am going to brew one soon and have been researching, and will split it between 833 and 835. There is a recipe on Weyermann's FAQ page, that is similar, but has 8.5% CaraMunich II, and that is too much for my taste.

Hope this helps. Dunkel is a rewarding beer to brew and drink. The last one I did was 80% Dark Munich, 20 % Pils, maybe a touch of Carafa for color. That makes one more like what is served in Franconia, so a little more dry.

« Last Edit: November 22, 2013, 10:44:04 AM by hopfenundmalz »
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Offline denny

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Re: Munich Dunkel Recipe?
« Reply #3 on: November 21, 2013, 12:48:56 PM »
Good advice, Jeff!  IIRC, that looks a lot like what I do.  I have really liked the 833 for it, but haven't tried 835.
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Offline majorvices

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Re: Munich Dunkel Recipe?
« Reply #4 on: November 21, 2013, 09:52:36 PM »
I think you want something like this for the malt bill.
75% dark Munich
20 % Pils
4% CaraMunich II
1 % carafa for color

Decoction if you wish, or steps at 133F for 10 min, 144F for 40 min., 158 - 160F for 20. Mash out.

Water should be from Martin's NHC talk, Munich profile.

18 to 20 IBUs noble hops of your choice.

I would use either 833 (Ayinger), 835 lager X (rhymes with Kloster Andechs), or 830. Ferment at 48 to 50F. Lager at 32F for 6 weeks.

You might conclude I am going to brew one soon and have been researching, and will split it between 833 and 835. There is a recipe on Weyermann's FAQ page, that is similar, but has 8.5% CaraMunich II, and that is too much for my taste.

Hope this helps. Dunkel is a rewarding beer to brew and drink. The last one I did was 80% Dark Munich, 20 % Pils, maybe a touch of Carafa for color. That makes one more like what is served in Franconia, so a little more dry.

As with a good doppelbock, the pils is for the enzymes. You want to be sure the beer dries out. Sweet german beers suck. I think a lot of american interpretations totally strike out here.
Keith Y.
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Offline hopfenundmalz

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Re: Munich Dunkel Recipe?
« Reply #5 on: November 22, 2013, 06:13:03 AM »
I think you want something like this for the malt bill.
75% dark Munich
20 % Pils
4% CaraMunich II
1 % carafa for color

Decoction if you wish, or steps at 133F for 10 min, 144F for 40 min., 158 - 160F for 20. Mash out.

Water should be from Martin's NHC talk, Munich profile.

18 to 20 IBUs noble hops of your choice.

I would use either 833 (Ayinger), 835 lager X (rhymes with Kloster Andechs), or 830. Ferment at 48 to 50F. Lager at 32F for 6 weeks.

You might conclude I am going to brew one soon and have been researching, and will split it between 833 and 835. There is a recipe on Weyermann's FAQ page, that is similar, but has 8.5% CaraMunich II, and that is too much for my taste.

Hope this helps. Dunkel is a rewarding beer to brew and drink. The last one I did was 80% Dark Munich, 20 % Pils, maybe a touch of Carafa for color. That makes one more like what is served in Franconia, so a little more dry.

As with a good doppelbock, the pils is for the enzymes. You want to be sure the beer dries out. Sweet german beers suck. I think a lot of american interpretations totally strike out here.

Yeah, I had some dark Munich once that must have been a little low on enzymes, it needed to be coddled along the mash process to get it to convert. Since then, a little pils malt gives insurance that the mash will go along smoothly.

Ayinger's Dunkel has a nice malt complexity, and does not finish sweet. I really liked that one in Germany, in fact my avatar picture is drinking one at the Liebhardt's Biergarten in Aying. The sun was shining, the food was good, and the bier was excellent.
Jeff Rankert
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Offline beersk

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Re: Munich Dunkel Recipe?
« Reply #6 on: November 22, 2013, 07:21:24 AM »


As with a good doppelbock, the pils is for the enzymes. You want to be sure the beer dries out. Sweet german beers suck. I think a lot of american interpretations totally strike out here.
Totally agree. I don't think I've had a good American interpretation of a style such as Dunkel. I think most fail because they use American malts instead of authentic ingredients.
I typically brew dunkel with something like 93% Munich I, 5-6% Caramunich III, and 1-2% Blackprinz for color. But I think I'll try adding some Best pils next time. Planning to brew one in a month or so with harvested WY2206 from a helles I have fermenting right now.
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Online krebsy

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Re: Munich Dunkel Recipe?
« Reply #7 on: November 22, 2013, 07:28:49 AM »
I've brewed a few of these and my preference is for 80-90% Weyermann Munich II, with the rest being pils and just enough Carafa Special to get the color where you want it.  I choose to leave out any Cara malts, but a dash of CaraMunich might serve to boost the toasty characteristics a bit. Noble hops to hit 20 IBU or so. I usually add a half oz or so hop charge at 20-15 minutes for a tiny hint of hop flavor.  WLP833 makes a nice dunkel and is great to repitch into a doppelbock. 

Offline majorvices

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Re: Munich Dunkel Recipe?
« Reply #8 on: November 22, 2013, 07:34:14 AM »
I've brewed a few of these and my preference is for 80-90% Weyermann Munich II, with the rest being pils and just enough Carafa Special to get the color where you want it.  I choose to leave out any Cara malts, but a dash of CaraMunich might serve to boost the toasty characteristics a bit. Noble hops to hit 20 IBU or so. I usually add a half oz or so hop charge at 20-15 minutes for a tiny hint of hop flavor.  WLP833 makes a nice dunkel and is great to repitch into a doppelbock.

I think exactly like you! Perhaps we are doppelgangers? ;)
Keith Y.
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Offline AmandaK

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Re: Munich Dunkel Recipe?
« Reply #9 on: November 22, 2013, 07:44:08 AM »
I'll try to remember to dig mine up, Ron.  I've been working on something like Ayinger dunkel for years.

I'd like to see this for comparison, if you have time Denny.
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Online michaeltrego

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Re: Munich Dunkel Recipe?
« Reply #10 on: November 22, 2013, 08:40:00 AM »
Last week I attempted my first Dunkel and went with 80% Munich light, 10% Munich dark, 4% Melanoidin, 3% Acidulated, 3% Carafa with 23 IBU Hallertauer on a cake of Wy2124 from previous batch of BoPils.  Step infusion 130/142/156.  The split of light/dark Munich was due to what I had on hand, otherwise I would have used all dark and skipped the melanoidin.  Hit all the pH and gravity targets and it was a beautifully clear, deep mahogany brown.  Can't wait to savor this in the new year.

pH 5.4 with Ca 58, Mg 1, Na 6, SO4 16, Cl 32, HCO3 116, Alk 96, RA 54
« Last Edit: November 22, 2013, 09:23:58 AM by michaeltrego »

Offline mabrungard

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Re: Munich Dunkel Recipe?
« Reply #11 on: November 22, 2013, 09:09:33 AM »

Water should be from Martin's NHC talk, Munich profile.


No! Don't use that profile. Consider the boiled Munich profile. It still has plenty of alkalinity that will pair nicely with the modest acidity of the grist. Don't be surprised if you have to add a little acid to get the pH right, even with that less alkaline boiled profile.  Be sure to use lactic since that would be more authentic. The base Munich water profile is far too alkaline for any brewing. 

AHA members will learn much more about Munich water in a few months from the Zymurgy article I'm writing now. If you aren't an AHA member...membership has its benefits.
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Offline roger

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Re: Munich Dunkel Recipe?
« Reply #12 on: November 22, 2013, 09:26:16 AM »
Since you said don't be shy, here's my 2 cents. I decided to make my first lager a dunkel mainly to use some Munich II that had been siting a couple of months. That batch has lagered 1 week so far. I plan to serve by Christmas.

Since I have zero lager experience, I did some research, decided to "go with the flow" and went with what seems to be close to a typical recipe:

Munich II - 71%
Pilsen - 27%
Carafa II - 2%
Tettnang to 23 IBU, all 60 Min
WLP838, fermented at 49 DegF

I walked into my LHBS expecting to buy WLP830. With my luck, they were out of it. I choose the 838 from the White Labs chart, but in retrospect I might have considered using Saflager 34/70. I noticed the 838 may have slightly lower attenuation, so at the end of fermentation, I raised the temp slowly to 68. No perceived sulfur or diacetyl. Hopefully my Dunkel won't be sweet as mentioned above. That would be a hard lesson for me. At least I'll gain some experience with a new (for me) yeast.

I agree the Dunkel was rewarding to brew.
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Offline hopfenundmalz

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Re: Munich Dunkel Recipe?
« Reply #13 on: November 22, 2013, 09:34:06 AM »

Water should be from Martin's NHC talk, Munich profile.


No! Don't use that profile. Consider the boiled Munich profile. It still has plenty of alkalinity that will pair nicely with the modest acidity of the grist. Don't be surprised if you have to add a little acid to get the pH right, even with that less alkaline boiled profile.  Be sure to use lactic since that would be more authentic. The base Munich water profile is far too alkaline for any brewing. 

AHA members will learn much more about Munich water in a few months from the Zymurgy article I'm writing now. If you aren't an AHA member...membership has its benefits.

Sorry, the Munich profile boiled is what I had as the take away from your talk. As I said, under the Reinheitsgebot the can boil, teat with slaked lime, or one other way is acidulated malt.
Jeff Rankert
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Offline denny

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Re: Munich Dunkel Recipe?
« Reply #14 on: November 22, 2013, 09:50:07 AM »
I've brewed a few of these and my preference is for 80-90% Weyermann Munich II, with the rest being pils and just enough Carafa Special to get the color where you want it.  I choose to leave out any Cara malts, but a dash of CaraMunich might serve to boost the toasty characteristics a bit. Noble hops to hit 20 IBU or so. I usually add a half oz or so hop charge at 20-15 minutes for a tiny hint of hop flavor.  WLP833 makes a nice dunkel and is great to repitch into a doppelbock.

I think exactly like you! Perhaps we are doppelgangers? ;)

That's so much like my alt recipe that I could just use a lager yeast on the alt and cut back the hops a bit.
Life begins at 60.....1.060, that is!

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