King Wenceslas Dunkel

(5 gallons/19 L, all-grain)
OG = 1.048  FG = 1.012
IBU = 21  SRM = 32  ABV = 4.7%

Ingredients
4.2 lbs. (1.9 kg) Weyermann Bohemian Pilsner Malt (1.5–2.5 °L)
5.2 lbs (2.4 kg) Weyermann Munich Malt Type II (9–11°L)
14 oz. (0.40 kg) Weyermann Caramunich® Type II (110–130°L)
0.1 lbs (0.05 kg) Weyermann Carafa® Special Type I (300–340°L)
4.1 AAU Czech Saaz hops (bittering) (1.0 oz./28 g of 4% alpha acid)
1 oz. Czech Saaz hops (flavor/aroma)
1 package of Wyeast 2278 (Czech Pils), White Labs WLP800 (Pils), or White Labs WLP802 (Czech Budejovice Lager); or 0.7 oz. (20 g) dried Fermentis Saflager W-34/70
1 cup light dried malt extract (for priming)

Step by Step
Dough in at about 122 °F (50 °C) and let the mash rest for 30 minutes. Then infuse the mash with near-boiling water, while stirring to avoid hot spots. Infuse until the mash reaches a temperature of about 144 °F (62 °C). Give the mash a 20-minute rest. Repeat the infusion to raise the mash temperature to about 162 °F (72 °C) for another 20-minute rest. Start sparging with near-boiling water until the mash temperature is at 172 °F (78 °C). Then reduce the sparge temperature to the mash-out temperature. Stop the sparge when the kettle gravity is at about 1.044 (11 °P). Boil for 60 minutes. Evaporation losses should raise the density of the wort to the target original gravity of 1.048 (12°P). Add the bittering hops about 20 minutes and the flavor/aroma hops about 40 minutes into the boil.

After shut-down, check the kettle gravity and liquor the wort down if necessary. Let the wort rest about 30 minutes so the trub can settle. Then heat-exchange it to the preferred fermentation temperature of around 53 °F (12 °C). Next, aerate the cool wort and pitch the yeast. Allow about a week for primary fermentation. Rack the brew when the gravity has dropped to about 1.018 (4.5 °P). Then reduce the temperature to 41 °F (5 °C) and let the brew lager for three or four weeks. After a final racking, pressurize it in a Cornelius keg for about two days or add the conditioning agent and bottle it. Store bottles cool for about a week to let the priming agent carbonate the brew. Serve your finished Bohemian Dunkel at about 45 to 50 °F (7 to 10 °C).

King Wenceslas Dunkel

(5 gallons/19 L, extract with grains)
OG = 1.048  FG = 1.012
IBU = 21  SRM = 32  ABV =  4.7%

Ingredients
4.0 lbs. (1.8 kg) Weyermann Bavarian Pilsner liquid malt extract
4.0 lbs (1.8 kg) Weyermann Munich Malt Type II (9–11°L)
14 oz. (0.40 kg) Weyermann Caramunich® Type II (110–130°L)
0.1 lbs (0.05 kg) Weyermann Carafa® Special Type I (300–340°L)
4.1 AAU Czech Saaz hops (bittering) (1.0 oz./28 g of 4% alpha acid)
1 oz. Czech Saaz hops (flavor/aroma)
1 package of Wyeast 2278 (Czech Pils), White Labs WLP800 (Pils), or White Labs WLP802 (Czech Budejovice Lager); or 0.7 oz. (20 g) dried  Fermentis Saflager W-34/70
1 cup light dried malt extract (for priming)

Step by Step
Crack or coarsely mill the 5.0 lbs (2.3 kg) of specialty grains and divide them into three steeping bags. In your brew kettle, heat about 2 gallons (7.6 L) of water to about 180 °F (82 °C). Steep the grains in the liquid for about an hour. Lift, rinse each with 2 cups of cold water, and discard. Add another 2 gallons (7.6 L) of water and bring the liquid to a boil. Shut off and stir in the malt extract. Bring back to a boil. During the 60-minute boil, add the two hops additions as described in the all-grain instructions. At the end of the boil, check and adjust the gravity. Then follow the remaining steps from the all-grain recipe.

King Wenceslas Dunkel

(5 gallons/19 L, extract only)
OG = 1.048  FG = 1.012
IBU = 21  SRM = 32  ABV =  4.7%

Ingredients
2.2 lb (1.0 kg) Weyermann Bavarian Pilsner liquid malt extract
5.0 lb (2.3 kg) Weyermann Bavarian Dunkel liquid malt extract
4.1 AAU Czech Saaz hops (bittering) (1.0 oz./28 g of 4% alpha acid)
1 oz. Czech Saaz hops (flavor/aroma)
1 package of Wyeast 2278 (Czech Pils), White Labs WLP800 (Pils), or White Labs WLP802 (Czech Budejovice Lager); or 0.7 oz. (20 g) dried Fermentis Saflager W-34/70
1 cup light dried malt extract (for priming)

Step by Step
Bring about 4 gallons (15 L) of water to a boil. Shut off and stir in the two malt extracts. Bring back to a boil. During the 60-minute boil, add the two hops additions as described in the all-grain instructions. At the end of the boil, check and adjust the gravity. Then follow the remaining steps from the all-grain recipe.