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Author Topic: Let's see some dunkel recipes  (Read 46614 times)

Offline Hydro

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Re: Let's see some dunkel recipes
« Reply #60 on: March 13, 2011, 08:19:36 pm »
What is the url for locating Best grains?  Did some google searching, unable to locate.  I am planning on making a Munich Dunkle and am interested in this recipe.  Is this for a 5.5 gal or 6 gal batch?  What hops and schedule did you use?
Thanks

9 lb. Best Munich II
2 lb. Best pils
.5 lb. CaraMunich 40
2 oz. carafa

sure looked and smelled good when I took the OG!
« Last Edit: March 13, 2011, 08:26:44 pm by Hydro »
For the Love of Beer,
Hydro

On Tap Now:
1. Irish Red Ale
2. American Amber Ale
3. Kolsch
4. Scotch Ale
5. Strong Scotch Ale
6. Key Lime Pie (11%) Chilled to 29 deg. F. you can not even taste the alcohol.

It is time to start brewing again.

Offline denny

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Re: Let's see some dunkel recipes
« Reply #61 on: March 14, 2011, 09:48:03 am »
It was a 5.5 gal. batch.  I'll have to look at my notes to see what hops I used.
Life begins at 60.....1.060, that is!

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jaybeerman

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Re: Let's see some dunkel recipes
« Reply #62 on: March 14, 2011, 10:28:50 am »
What is the url for locating Best grains?  Did some google searching, unable to locate.  I am planning on making a Munich Dunkle and am interested in this recipe.  Is this for a 5.5 gal or 6 gal batch?  What hops and schedule did you use?
Thanks

Try "Best Malting," my usual link to their site didn't work today.  Try this http://www.countrymaltgroup.com/bestmaltz.asp for grain descriptions

Offline 4swan

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Re: Let's see some dunkel recipes
« Reply #63 on: March 15, 2011, 06:52:22 am »
The maltsters url is http://www.bestmalz.de/en/

Offline dmtaylor

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Re: Let's see some dunkel recipes
« Reply #64 on: November 28, 2014, 09:57:34 am »
This thread deserves resurrection because it's so friggin awesome.  ;D

I've never made a dunkel yet, but when I do... I don't know what I'll do.  Looks like Best Malz is a no brainer.  Other than that... I bet you really can't go wrong as long as you use a ton of Munich and a good German lager yeast with good lagering time.  One of these days, I shall brew one up...
Dave

The world will become a much more pleasant place to live when each and every one of us realizes that we are all idiots.

Offline denny

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Re: Let's see some dunkel recipes
« Reply #65 on: November 28, 2014, 10:10:35 am »
This thread deserves resurrection because it's so friggin awesome.  ;D

I've never made a dunkel yet, but when I do... I don't know what I'll do.  Looks like Best Malz is a no brainer.  Other than that... I bet you really can't go wrong as long as you use a ton of Munich and a good German lager yeast with good lagering time.  One of these days, I shall brew one up...

Mine is just finishing up fermentation.  12 lb. Best Munich II, 6 oz. carafa special, WY2206
Life begins at 60.....1.060, that is!

www.dennybrew.com

The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell

Offline colinhayes

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Re: Let's see some dunkel recipes
« Reply #66 on: December 02, 2014, 08:29:46 pm »
This is making me wonder if the Best Malz is why my german style beers always win medals.

Looks like I'm not going to change using it, and may use it in non-german styles

Offline erockrph

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Re: Let's see some dunkel recipes
« Reply #67 on: December 03, 2014, 08:10:03 am »
This thread deserves resurrection because it's so friggin awesome.  ;D

I've never made a dunkel yet, but when I do... I don't know what I'll do.  Looks like Best Malz is a no brainer.  Other than that... I bet you really can't go wrong as long as you use a ton of Munich and a good German lager yeast with good lagering time.  One of these days, I shall brew one up...

Mine is just finishing up fermentation.  12 lb. Best Munich II, 6 oz. carafa special, WY2206
Denny, do you have any issues with conversion using 100% Munich II as your base malt? Did you mash any longer than usual? I always chicken out and use maybe 15-20% Pils in my Dunkel for enzyme insurance.
Eric B.

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Offline denny

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Re: Let's see some dunkel recipes
« Reply #68 on: December 03, 2014, 10:14:29 am »
Denny, do you have any issues with conversion using 100% Munich II as your base malt? Did you mash any longer than usual? I always chicken out and use maybe 15-20% Pils in my Dunkel for enzyme insurance.

No problems at all.  I'd have to check my notes, but I'm pretty sure I mashed at 154 for 60 min.  Got 100% conversion efficiency, so no problems.
Life begins at 60.....1.060, that is!

www.dennybrew.com

The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell

Offline HoosierBrew

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Re: Let's see some dunkel recipes
« Reply #69 on: December 03, 2014, 11:08:01 am »

No problems at all.  I'd have to check my notes, but I'm pretty sure I mashed at 154 for 60 min.  Got 100% conversion efficiency, so no problems.

Great info. I'd always used a little pils too, out of fear of not doing it.
« Last Edit: December 03, 2014, 12:43:01 pm by HoosierBrew »
Jon H.

Offline dmtaylor

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Re: Let's see some dunkel recipes
« Reply #70 on: December 03, 2014, 12:15:38 pm »
I recently read somewhere (maybe even earlier in this very thread!?) that many maltsters don't make Munich malt too dark anymore these days.  I imagine the reason is to conserve enzymes for cases like these, but now that's just a wild a-- guess.  That's my theory and I'm sticking to it... for now.
Dave

The world will become a much more pleasant place to live when each and every one of us realizes that we are all idiots.

Offline HoosierBrew

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Re: Let's see some dunkel recipes
« Reply #71 on: December 03, 2014, 12:20:14 pm »
I recently read somewhere (maybe even earlier in this very thread!?) that many maltsters don't make Munich malt too dark anymore these days.  I imagine the reason is to conserve enzymes for cases like these, but now that's just a wild a-- guess.  That's my theory and I'm sticking to it... for now.

Makes sense.
Jon H.

Offline denny

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Re: Let's see some dunkel recipes
« Reply #72 on: December 03, 2014, 01:02:30 pm »
I recently read somewhere (maybe even earlier in this very thread!?) that many maltsters don't make Munich malt too dark anymore these days.  I imagine the reason is to conserve enzymes for cases like these, but now that's just a wild a-- guess.  That's my theory and I'm sticking to it... for now.

FWIW, I use 10L Best for continental beers and 10L Great Western for domestic.  No problems with either.
Life begins at 60.....1.060, that is!

www.dennybrew.com

The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell

Offline mmmbeeer

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Re: Let's see some dunkel recipes
« Reply #73 on: March 06, 2015, 12:26:38 pm »
Denny,
I see you changed your malt bill on your most recent go around on a dunkel. Dropped the pils and caramunich. Which one did you prefer?  Which was a more authentic dunkel, if you recall?  Thx!

Offline denny

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Re: Let's see some dunkel recipes
« Reply #74 on: March 06, 2015, 12:43:30 pm »
Denny,
I see you changed your malt bill on your most recent go around on a dunkel. Dropped the pils and caramunich. Which one did you prefer?  Which was a more authentic dunkel, if you recall?  Thx!

I think the one with pils and caramunich was more to my liking.  I've tried the recipe from BCS twice now, thinking that I screwed something up the first time.  But both came out the same and I found them too sweet and roasty.
Life begins at 60.....1.060, that is!

www.dennybrew.com

The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell