Recipe

Gordon Strong’s Munich Dunkel

Munich Dunkel

(5 gallons/19 L, all-grain)
OG = 1.049 FG = 1.012
IBU = 21 SRM = 20  ABV = 4.9%

Ingredients
10 lbs. (4.5 kg) Weyermann dark Munich malt (9 °L)
4 oz. (113 g) melanoidin malt
4 oz. (113 g) Weyermann Carafa® II Special malt
5.5 AAU Tettnanger hops (60 min.) (1.25 oz/28 g at 4.4% alpha acid)
White Labs WLP833 (German Bock Lager), Wyeast 2487 (Hella Bock Lager) or Mangrove Jack’s M76 (Bavarian Lager) yeast
3⁄4 cup corn sugar (if priming)

Step by Step
This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. of calcium chloride to the mash.

Step mash: Mash in Munich malt at 131 °F (55 °C) and rest for 10 minutes. Increase to 146 °F (63 °C) using direct heat or hot-water infusion and hold for 40 minutes.
Increase to 158 °F (70 °C) using direct heat or hot-water infusion and hold for 30 minutes. Add Carafa® and melanoidin malts on to the top of the mash and raise to 168 °F
(76 °C), then hold for 15 minutes while recirculating the wort. Fly sparge with 170 °F (77 °C) water, collecting 6.5 gallons (25 L) of wort.

Boil the wort for 90 minutes, adding hops at the times indicated in the recipe. A kettle fining can be added but a proper lagering should sufficiently clear the beer.

Chill the wort to 50 °F (10 °C), pitch the yeast, and ferment at this temperature until complete. Lager the beer at 32 °F (0 °C) for six weeks. Rack and package the beer, or rack and clarify the beer, if desired, with finings before packaging (prime and bottle condition, or keg and force carbonate).

Munich Dunkel

(5 gallons/19 L, extract with grains)
OG = 1.049 FG = 1.012
IBU = 21 SRM = 20  ABV = 4.9%

Ingredients
6.6 lbs. (3 kg) Munich liquid malt extract
4 oz. (113 g) melanoidin malt
4 oz. (113 g) Weyermann Carafa® II Special malt
5.5 AAU Tettnanger hops (60 min.) (1.25 oz/28 g at 4.4% alpha acid)
White Labs WLP833 (German Bock Lager), Wyeast 2487 (Hella Bock Lager) or Mangrove Jack’s M76 (Bavarian Lager) yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Start with 6 gallons (23 L) of water in the brew kettle; heat to 158 °F (70 °C). Steep the Carafa® and melanoidin malts for 30 minutes, then remove.

Turn off the heat. Add the liquid malt extract and stir thoroughly to dissolve completely. You do not want to feel liquid extract at the bottom of the kettle when stirring with your spoon. Turn the heat back on and bring to a boil.

Boil the wort for 60 minutes, adding remaining hops at the times indicated. A kettle fining can be added but a proper lagering should sufficiently clear the beer.

Chill the wort to 50 °F (10 °C), pitch the yeast, and ferment at this temperature until complete. Lager the beer at 32 °F (0 °C) for six weeks. Rack and package the beer, or rack and clarify the beer, if desired, with finings before packaging (prime and bottle condition, or keg and force carbonate).

Tips For Success:
Don’t skimp on two important aspects with this style of beer: Appropriate yeast pitching and a proper lagering phase.

This recipe is somewhat of a compromise in mash techniques. Traditionally, this is a decocted style, but we’re going to use a step mash and a little extra character malt instead. If you want to use a decoction, I’ll describe that as well.