Shekhar Nimkar of Swampscott, MA won a gold medal in Category #4: Dark Lager during the 2010 National Homebrew Competition Final Round in Minneapolis, MN with the help of Paula Nimkar. Nimkar’s Dark Lager was chosen as the best among 144 final round entries in the category.
To see other winning homebrew recipes from the 2010 National Homebrew Competition, visit our archive of National Homebrew Competition winners.
Tara’s Slam Dunkel | Munich Dunkel
- 8.0 lb (3.63 kg) Munich malt
- 2.0 lb (0.9 kg) Pilsner malt
- 4.0 oz (113 g) chocolate malt
- 0.66 oz (19 g) Hallertau hops, 3% a.a. (45 min)
- 0.33 oz (9 g) Hallertau hops, 3% a.a. (15 min)
- Wyeast No. 2206 Bavarian lager yeast (1 qt starter)
- 1 tablet Whirlfloc to clarify (20 min)
- 0.5 tsp calcium carbonate (in mash, to adjust pH to 5.3)
- Original Gravity: 1.06
- Final Gravity: 1.02
- ABV: 5.25%
- Use a double decoction mash. Mash grains at 122° F (50° C) for 30 min. Use 1.25 qts/lb. Decoct 1/3 of mash (thick portion) and raise to 158° F (70° C). Rest for 20 min. Raise temp and boil for 20 min. Add to main mash and rest at 149° F (65° C) for 20 min. For second decoction, pull 1/3 of mash and raise to 158° F (70° C) for 20 min. Bring to boil and add to main mash to mash out at 167° F (75° C). Sparge with 167° F (75° C) sparge water treated with 1/2 tsp calcium carbonate to collect seven gallons. Boil for 90 min. Cool to 65° F (18° C) and add yeast to adequately aerated wort. Once visible signs of fermentations are observed reduce temp of fermentation to 55° F (13° C).
- Primary fermentation for 14 days at 55° F (13° C).
- Secondary fermentation for 3 weeks at 41° F (5° C).
- Forced CO2 to carbonate (2.4 vol).