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Homebrewers Association
Homebrew Recipes

Springside Armenian Dunkel

This beer recipe is featured in the July/August 2006 issue of Zymurgy magazine. Six issues of Zymurgy magazine are published annually and are included in American Homebrewers Association (AHA) membership, along with access to the online digital archive.

AHA founder Charlie Papazian shares the story behind this uniquely-named dark lager:

“The origins of the recipe were brewed as a German-style dunkel (dark) lager, but my recipe has morphed into a life of its own (or maybe my own). A bit too dark, cocoa-like with a hefty foundation of hop character, it defines its own style. And, well, because I’m Armenian and I can, I’ve named it Springside Armenian Dunkel because it is springtime as I enjoy the latest glassful.”

Springside Armenian Dunkel | Munich Dunkel

Ingredients

  • For 5.5 gallons (21 L)
    • 5.0 lb (2.3 kg) German Pilsener malt
    • 2.5 lb (1.15 kg) Munich malt (10° L)
    • 1.0 lb (454 g) Belgian aromatic malt
    • 8.0 oz (225 g) German CaraMunich malt (75° L)
    • 8.0 oz (225 g) Honey malt (75° L)
    • 4.0 oz (113 g) English Chocolate malt
    • 1.0 oz (28 g) German Black Caraffe malt
    • 0.5 oz (14 g) Perle whole hops, 8.9% a.a. (60 min)
    • 1.0 oz (28 g) Mt. Hood hops, 6% a.a. (30 min)
    • 0.75 oz (21 g) Santiam hop pellets, 5.3% a.a. (3 min)
    • 0.25 tsp (1 g) powdered Irish Moss
    • Your favorite German-style lager yeast

    Specifications

    • Original Gravity: 1.054
    • Final Gravity: 1.020
    • ABV: 4.4%
    • IBU: 31
    • SRM: 18
    • Boil Time: 60 minutes

    Directions

    A step infusion mash is employed to mash the grains. Add 10 quarts (9.5 liters) of 140°F (60°C) water to the crushed grain, stir, stabilize and hold the temperature at 132°F (53°C) for 30 minutes.

    Add 5 quarts (4.8 liters) boiling water and add heat to bring temperature up to 155°F (68°C). Hold for about 30 minutes. Raise temperature to 167°F (75°C), lauter and sparge with 3.5 gallons (13.5 L) of 170°F (77°C) water.

    Collect about 5.75 gallons (22 liters) or runoff. Add 60-minute hops and bring to a full and vigorous boil.

    The total boil time will be 60 minutes. When 30 minutes remain add the 30-minute hops. When 10 minutes remain add the Irish moss. When three minutes remain add the three-minute hops.

    After a total wort boil of 60 minutes turn off the heat and place the pot (with cover on) in a running cold-water bath for 30 minutes. Continue to chill in the immersion or use other methods to chill your wort.

    Strain and sparge the wort into a sanitized fermenter. Bring the total volume to 5.5 gallons (21 liters) with additional cold water if necessary. Aerate the wort very well.

    Pitch the yeast when temperature of wort is about 70°F (21°C). Once visible signs of fermentation are evident ferment at temperatures of about 55°F (12.5°C) for about one week or when fermentation shows signs of clam and stopping. Rack from your primary to a secondary. If you have the capability, “lager” the beer between 35-45°F (1.5-7°C) for 4-7 weeks.

    Prime with sugar and bottle or keg when complete.


    Extract with Grains Version

    Ingredients for 5.5 gallons (21 liters):

    • 6.5 lb (3 kg) Amber malt extract syrup (or 5.2 lb of dry extract)
    • 1.0 lb (454 g) Belgian aromatic malt
    • 8.0 oz (225 g) German CaraMunich malt (75° L)
    • 8.0 oz (225 g) Honey malt (75° L)
    • 4.0 oz (113 g) English Chocolate malt
    • 1.0 oz (28 g) German Black Caraffe malt
    • 0.75 oz (21 g) Perle who hops, 8.9% a.a. (60 min)
    • 1.0 oz (28 g) Mt. Hood hops, 6% a.a. (30 min)
    • 0.75 oz (21 g) Santiam hop pellets, 5.3% a.a. (3 min)
    • 0.25 tsp (1 g) Powdered Irish Moss
    • Your favorite German-style lager yeast

    Directions:

    Heat 4 quarts (4 L) of water to 172°F (77.5°C) and add crushed grains to the water. Stir well to distribute heat. Temperature should stabilize at about 155°F (68°C). Wrap a towel around the pot and set aside for about 45 minutes. Have a homebrew.

    After 45 minutes add heat to the mini-mash and raise the temperature to 167°F (75°C). Pass the liquid and grains into a strainer and rinse with 170°F (77°C) water. Discard the grains.

    Add more water to the sweet extract you have just produced, bringing the volume up to about 3 gallons (9.5 L). Add malt extract and 60 minute hops and bring to a boil.

    The total boil time will be 60 minutes. When 30 minutes remain add the 30-minute hops. When 10 minutes remain add the Irish moss. When three minutes remain add the three-minute hops. After a total wort boil of 60 minutes turn off the heat.

    Immerse the covered pot of wort in a cold water bath and let it sit for 15-30 minutes or the time it takes to have a couple of homebrews.

    Strain out and sparge hops and direct the hot wort into a sanitized fermenter to which 2 gallons (7.6 liters) of cold water has been added. If necessary add cold water to achieve a 5.5-gallon (21-liter) batch size. Aerate the wort very well.

    Pitch the yeast when temperature of wort is about 70°F (21°C). Once visible signs of clam and stopping. Rack from your primary to a secondary. If you have the capability "lager" the beer at temperatures between 35-45°F (1.5-7°C) for 4-7 weeks.

    Prime with sugar and bottle or keg when complete.

     
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