Brauerei Ayinger Altbairisch Dunkel Clone

(5 gallons/19 L, extract with grains)
OG = 1.057  FG = 1.015
IBU = 23 SRM = 16

13 oz. (370 g) Belgian caramel Munich malt (60° L)
12 oz. (340 g) German Munich malt
6 oz. (170 g) German dark crystal malt (150° L)
1.5 oz. (43 g) British chocolate malt
3.3 lb. (1.5 kg) light liquid malt extract
2.75 lb. (1.25 kg) Muntons extra light dried malt extract
4 oz. (113 g) maltodextrin
7 AAU German Hallertauer Hersbrucker hops (60 min.) (2 oz./57 g at 3.5% alpha acids)
1 tsp. Irish moss
Wyeast 2124 (Bohemian Lager) or White Labs WLP838 (Southern German Lager) yeast
3/4 cup corn sugar (if priming)

Step by step
Bring one gallon of water to 155 °F (68 °C), add the crushed grain and hold for 30 minutes at 150° F. Strain the grain into the brewpot and sparge with one gallon of 168° F water. Add the dry malt, malt syrup, maltodextrin and bittering hops. Bring the total volume in the brewpot to 2.5 gallons.

Boil the wort for 45 minutes, then add the Irish moss. Boil with Irish moss for 15 minutes, then remove the brewpot from the stove. Cool the wort for 15 minutes in an ice bath or chill with wort chiller. Strain into the primary fermenter and add water to obtain 5-1/8 gallons. Add yeast when wort has cooled to below 80° F. Oxygenate-aerate well.

Start the primary fermentation at 60° to 62° F until fermentation begins (approximately 24 hours). Bring primary fermenter to 47° to 52° F for 7 days, then rack into secondary (glass carboy).

Ferment at 47° to 52° F until the target gravity has been reached and the beer has cleared (approximately 4 weeks). Then prime and bottle the beer. Carbonate at 70° to 72° F for two to three weeks. Store at cellar temperature.

Mini-Mash: Acidify the mash water to below 7.2 pH. Mash 1 lb. (0.45 kg) German two-row Pilsner malt and the specialty grains in 1 gallon (3.8 L) water at 152° F for 90 minutes. Sparge with 1.5 gallon water at 5.7 pH and 168° F. Then follow the extract recipe, omitting 2 lbs. Muntons extra-light dry malt extract from the boil.

All-Grain: Acidify the mash water to below 7.2 pH. Mash 7.25 lbs. German two-row Pilsner malt, 2.75 lbs. German Munich malt, 13 oz. Belgian Cara-Munich malt, 6 oz. German dark crystal malt (65° Lovibond) and 1.5 oz. British chocolate malt in 3 gallons of water at 153° F for 90 minutes. Sparge with 5.5 gallons of water at 5.7 pH and 168° F. The total boil time is approximately 120 minutes.

Add 4.8 AAU of bittering hops for the last 60 minutes of the boil. Add the Irish moss as indicated by the extract recipe.

This tasty Munich dunkel is ready to drink as soon as it is carbonated. The beer will peak between two and five months after it is carbonated and will last for up to eight months at cool cellar temperatures.

Issue: February 2001

The Ayinger brewery was established in 1878 and has been named one of the “Top Ten Breweries in the World” for four consecutive years at the World Beer Championships. The brewery lies some 15 miles outside of Munich, in a picturesque valley at the foot of the Alps, in the 1200-year-old village of Aying.

The trademark of the Aying beers is their incredible maltiness. This dunkel is a classic example of its style. It has a rich, chestnut-brown color with a creamy beige head. The aroma of warm, sweet malt has nuances of toffee. There is a big, round malt palate that ends with a hint of coffee and hops.