Munich Dunkel

(5 gallons/19 L, all-grain)
OG = 1.053  FG = 1.013
IBU = 23  SRM = 16  ABV = 5.3%

Ingredients:
9.5 lbs. (4.3 kg) German Pilsner malt (1.8° L)
1 lb. (0.45 kg) German crystal malt (40° L)
8 oz. (227 g) caramel Vienne malt (20° L)
4 oz. (113 g) chocolate malt
5.1 AAU Hallertau Mittelfruh hops (60 min.) (1 oz./28 g at 5.1% alpha acids)
2.6 AAU Hallertau Mittelfruh hops (20 min.) (0.5 oz./14 g at 5.1% alpha acids)
1.1 AAU Saaz hops (10 min) (0.25 oz./7 g at 4.2% alpha acids)
Wyeast 2206 (Bavarian Lager), Wyeast 2308 (Munich Lager),  White Labs WLP920 (Old Bavarian Lager) or Mangrove Jack’s M76 (Bavarian Lager) yeast
3/4 cup corn sugar (if priming)

Step by Step

Add 3.5 gallons (13.3 L) of 130 °F (54 °C) water to crushed grains. Stabilize at 122 °F (50 °C) and rest for 30 minutes. Then add 10 quarts (9.5 L) boiling water to  bring mash up to about 156 °F (69 °C), adding bottom heat or more boiling water if necessary (wait until mash temperature fully stabilizes though, this may take several minutes of stirring though). Rest, checking for conversion at 45 minutes. Mash out at 168 °F (76 °C) and sparge with 5 gallons (19 L) water. Collect 6 gallons (22.7 L) of wort and bring to a boil.

Boil per hopping schedule indicated above. Total boil time is 60 minutes. Cool wort as quickly as possible to 55 °F (13 °C) and pitch yeast. Hold temperature for 14 days. Transfer lager to secondary fermenter or keg. Slowly lower temperature to as cold as possible without freezing. Hold this temperature for 60 days.

Munich Dunkel

(5 gallons/19 L, extract with grains)
OG = 1.053  FG = 1.013
IBU = 23  SRM = 16  ABV = 5.3%

Ingredients:
6.6 lbs. (3 kg) pale liquid malt extract or 5 lbs. 5 oz. (2.4 kg) light dried malt extract (DME)
1 lb. (0.45 kg) German crystal malt (40° L)
8 oz. (227 g) caramel Vienne malt (20° L)
4 oz. (113 g) chocolate malt
5.1 AAU Hallertau Mittelfruh hops (60 min.) (1 oz./28 g at 5.1% alpha acids)
2.6 AAU Hallertau Mittelfruh hops (20 min.) (0.5 oz./14 g at 5.1% alpha acids)
1.1 AAU Saaz hops (10 min) (0.25 oz./7 g at 4.2% alpha acids)
Wyeast 2206 (Bavarian Lager), Wyeast 2308 (Munich Lager),  White Labs WLP920 (Old Bavarian Lager) or Mangrove Jack’s M76 (Bavarian Lager) yeast
3/4 cup corn sugar (if priming)

Step by Step

Add crushed grains to a grain bag and submerge in 5 gallons (19 L) water at 155 °F (68 °C). Hold for 20 minutes. Remove grain bag, allowing the grains to drop back into the pot. Add malt extract and stir until completely dissolved. Top off boiling vessel to 6 gallons (22.7 L). Boil for 60 minutes, adding hops as indicated by the hopping schedule above. You should have 5.2 gallons (20 L) at the end of the boil.

Cool wort as quickly as possible to 55 °F (13 °C) and pitch yeast starter. Hold temperature for 14 days. Transfer lager to secondary fermenter or keg. Slowly lower temperature to as cold as possible without freezing. Hold this temperature for 60 days.