Author Topic: Munich Dunkel Question  (Read 2461 times)

Offline Pawtucket Patriot

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Munich Dunkel Question
« on: November 15, 2011, 06:10:28 PM »
I'm going to brew a Munich Dunkel soon and was wondering if it's cool to use a base of mostly (~70%) Global Dark Munich 15L.  I've used this malt in much smaller percentages before in Schwarzbier and Oktoberfest and have liked the results.

Right now, my recipe looks like this:

Munich Dunkel
4-B Munich Dunkel
Author: Matt Schwandt

Size: 5.1 gal
Efficiency: 85.0%
Attenuation: 77.0%
Calories: 174.19 kcal per 12.0 fl oz

Original Gravity: 1.053 (1.048 - 1.056)
Terminal Gravity: 1.012 (1.010 - 1.016)
Color: 19.12 (14.0 - 28.0)
Alcohol: 5.3% (4.5% - 5.6%)
Bitterness: 23.9 (18.0 - 28.0)

Ingredients:
6.5 lb Dark Munich
2 lb Pilsen Malt
.50 lb Caramunich® TYPE II
.20 lb Carafa® TYPE II
.45 oz Magnum (12.5%) - added during boil, boiled 60 m
.25 oz Hallertau Mittelfruh (3.4%) - added during boil, boiled 5 m
.50 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 5 m
2 L White Labs WLP833 German Bock Lager

Notes
Single infusion batch sparge
- Add 1g Ca(OH)2 to mash ==> 5.4 pH
- 16 qts @ 163 (65 degree grain) ==> Saccharafication @ 153 [60 min]
- 3 qts @ 212 ==> Mashout @ 165 [10 min]
- 14 qts Sparge H2O @ 185 ==> Sparge @ 170 [10 min]
- Add .5g CaCl to kettle

Target water profile: 53 Ca, 6 Mg, 16 Na, 42 Cl, 27 SO4

Results generated by BeerTools Pro 1.5.20
Matt Schwandt | Minneapolis, MN
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Offline weithman5

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Re: Munich Dunkel Question
« Reply #1 on: November 15, 2011, 06:52:40 PM »
i think it should be mostly munich. i noticed you the bulk of the rest is pilsen. i doubt you have any problems.
i like the magnum also.
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Offline hopfenundmalz

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Re: Munich Dunkel Question
« Reply #2 on: November 15, 2011, 07:18:34 PM »
One of the best homebrewed examples I have had was about 85% Dark Munich and the rest Pils.  Maybe there was Carafa for color,but I would have to ask.
Jeff Rankert
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Offline majorvices

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Re: Munich Dunkel Question
« Reply #3 on: November 16, 2011, 06:19:19 AM »
You might consider dropping the caramunich, especially if you are using nearly all dark munich. I could see the recipe being really good the way you have it, though.
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Offline bluesman

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Re: Munich Dunkel Question
« Reply #4 on: November 16, 2011, 07:44:05 AM »
Looks pretty good Matt...although I would either lower or remove the caramunich. Some background sweetness is okay as long as it's not cloying.
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Re: Munich Dunkel Question
« Reply #5 on: November 16, 2011, 07:50:37 AM »
Thanks for the feedback! 

I think I might brew this "as is," and if I feel like the caramel sweetness is more than appropriate, I'll back off next time.
Matt Schwandt | Minneapolis, MN
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Offline Kit B

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Re: Munich Dunkel Question
« Reply #6 on: November 16, 2011, 09:06:12 AM »
Looks really good.
But, you should probably bring some over to Maple Grove, when it's done.

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Offline denny

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Re: Munich Dunkel Question
« Reply #7 on: November 16, 2011, 09:09:18 AM »
You might consider dropping the caramunich, especially if you are using nearly all dark munich. I could see the recipe being really good the way you have it, though.

Agreed.  I don' think the CaraMunich is necessary.
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Offline Pawtucket Patriot

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Re: Munich Dunkel Question
« Reply #8 on: November 16, 2011, 10:43:55 AM »
Hey now, buttering your bacon isn't necessary, but... :P

Ok, I'll consider losing the caramunich. Or possibly reducing it by half.
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Offline beer_crafter

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Re: Munich Dunkel Question
« Reply #9 on: November 16, 2011, 04:41:01 PM »
I don't think that much (or any) of the Carafa is necesary, with the dark munich.

Offline The Professor

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Re: Munich Dunkel Question
« Reply #10 on: November 16, 2011, 06:02:13 PM »
I don't think that much (or any) of the Carafa is necesary, with the dark munich.

I don't think you'd find any CaraMunich in a German brewed dunkles.
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Offline rabeb25

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Re: Munich Dunkel Question
« Reply #11 on: November 16, 2011, 06:05:34 PM »
Looks good, FWIW my Munich recipe was 99%Dark Munich (Best Malz) 1% Carafa II. It sure is malty, and if I do say so myself good ;)
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Offline Pawtucket Patriot

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Re: Munich Dunkel Question
« Reply #12 on: November 16, 2011, 08:44:49 PM »
Ok, here is a revised grainbill...

Ingredients:
7.5 lb Dark Munich
1.5 lb Pilsen Malt
.25 lb Caramunich® TYPE II
.10 lb Carafa® TYPE II

I cut the caramunich and carafa additions in half and increased the dark munich to pils ratio slightly.
Matt Schwandt | Minneapolis, MN
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Offline beer_crafter

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Re: Munich Dunkel Question
« Reply #13 on: November 17, 2011, 03:44:55 PM »
looks good. I am going to brew something similar this winter.

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Re: Munich Dunkel Question
« Reply #14 on: November 19, 2011, 07:57:57 AM »
Recipe update...

I tried some Spaten Dunkel yesterday and I loved it.  But I didn't get any caramel, so I'm going to drop the caramunich entirely.  Here's a reformulation.  I'm mashing on the high side because I'm only doing a single infusion mash and I'd like to end up with a medium to medium-full bodied dunkel.

Munich Dunkel
4-B Munich Dunkel
Author: Matt Schwandt

Size: 5.26 gal
Efficiency: 85.0%
Attenuation: 76.0%
Calories: 170.88 kcal per 12.0 fl oz

Original Gravity: 1.051 (1.048 - 1.056)
Terminal Gravity: 1.012 (1.010 - 1.016)
Color: 17.5 (14.0 - 28.0)
Alcohol: 5.13% (4.5% - 5.6%)
Bitterness: 23.0 (18.0 - 28.0)

Ingredients:
7.25 lb Dark Munich
1.85 lb Pilsen Malt
.15 lb Carafa Special® TYPE III
.45 oz Magnum (12.5%) - added during boil, boiled 60 m
.25 oz Hallertau Mittelfruh (3.4%) - added during boil, boiled 5 m
.50 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 5 m
2 L White Labs WLP833 German Bock Lager

Notes
Single infusion batch sparge
- Add .8g Ca(OH)2 to mash ==> 5.4 pH
- 16 qts @ 165 (65 degree grain) ==> Saccharafication @ 155 [60 min]
- 3 qts @ 212 ==> Mashout @ 165 [10 min]
- 14 qts Sparge H2O @ 185 ==> Sparge @ 170 [10 min]
- .5g CaCl added to kettle

Target water profile: 65 Ca, 6 Mg, 16 Na, 49 Cl, 27 SO4

- Pitch 2 Smackpacks in 2L starter

- Starter should be fully fermented and cold crashed prior to pitching.  When ready to pitch, decant starter wort and only pitch the slurry.
- Pitch at 46; ferment between 48-50 until within 2-5 points of F.G.; raise temp to 65-68 for 48 hours for diacetyl rest; lower temp 5 degrees per day until beer temp is near 32 degrees.

Results generated by BeerTools Pro 1.5.20
Matt Schwandt | Minneapolis, MN
AHA Member

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