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Written by Horst D. Dornbusch
Authentic dunkels rely on Munich malts to provide color, without the roastiness or burnt flavors often associated with darker beers.
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Weizen Trippelbock
Inspired by The Livery’s Trippel Weizenbock. Steve Berthel told us that, “Most lagers do not use black patent, chocolate, or roast barley in the recipes. I favor a two-hour boil with dark crystal malts to achieve the raisiny, toffee flavors.” He combines extra dark 155–165 °L English crystal malt with bready German base malts (malted wheat, Pilsner, Vienna, and dark Munich). Moderate hopping with Perle and Tettnang provide the balance. Mike’s second attempt to dial in this recipe is currently resting in a 5-gallon (19-L) malt whisky barrel from Balcones Distillery in Texas.
Lakefront Brewery: Eastside Dark clone
This Bavarian dark lager is a blend of three specialty grains, creating a rich, smooth, dark beer that anyone can enjoy.