Munich Dunkel

(5 gallon/19 L, all-grain)
OG = 1.052   FG = 1.014 IBU = 20  SRM = 20  ABV = 5%

Authentic dunkels rely on Munich malts to provide color, without the roastiness or burnt flavors often associated with darker beers.

Ingredients

6 lbs. (2.7 kg) German Munich malt (6 °L)
3.3 lbs. (1.5 kg) continental Pilsner malt
17.6 oz. (500 g) Weyermann CaraMunich® I malt (35 °L)
14.1 oz. (400 g) Weyermann Special W® malt (114 °L)
2.5 oz. (70 g) Carafa® Special I (338 °L)
4.25 AAU Mittelfrüh hops (60 min.) (1 oz./28 g at 4.25% alpha acids)
2.1 AAU Mittelfrüh hops (15 min.) (0.5 oz./14 g at 4.25% alpha acids)
0.3 oz. (9 g) Mittelfrüh hops (0 min.)
Saflager W-34/70 or Wyeast 2124 (Bohemian Lager) or White Labs WLP830 (German Lager) yeast
3⁄4 cup corn sugar (if priming)

Step by Step

This recipe uses a multi-step infusion mash. Dough in at around 104 °F (40 °C) for a hydration rest of 15 minutes. Raise the temperature to 122 °F (50 °C) for a protein rest of 15 minutes. Raise the temperature to 149 °F (65 °C) for a beta amylase rest of 30 minutes. Raise the temperature to 162 °F (72 °C) for an alpha amylase rest of 30 minutes. Raise temperature to 169 °F (76 °C) for the mash-out. Recirculate wort then begin sparge.

Boil for 75 minutes, adding hops as indicated. At the end of the boil, turn off heat and whirlpool for 15 minutes. Heat-exchange to the high end of the temperature range for the selected yeast. As soon as primary fermentation is vigorous, reduce the tank temperature to the low end of the yeast’s temperature range. After 7 additional days, give the beer a diacetyl rest by raising the tank temperature to 66 °F (19 °C) and hold it there for about 2 days. Rack and reduce the beer temperature for lagering by 2 °F (1 °C ) a day until reaching 31 °F (–1 °C) or close to it, equipment permitting. Lager for

4 to 6 weeks. Some brewers may shorten the lagering time to 2 to 4 weeks, others will lengthen it to 12 weeks. Rack again. Carbonate to approximately 2.6 volumes of CO₂.

Munich Dunkel

(5 gallon/19 L, extract with grains)
OG = 1.052   FG = 1.014 IBU = 20  SRM = 20  ABV = 5%

Ingredients

3.3 lbs. (1.5 kg) Munich liquid malt extract
2 lbs. (0.91 kg) Pilsen dried malt extract
17.6 oz. (500 g) Weyermann CaraMunich® I malt (35 °L)
14.1 oz. (400 g) Weyermann Special W® malt (114 °L)
2.5 oz. (70 g) Carafa® Special I (338 °L)
4.25 AAU Mittelfrüh hops (60 min.) (1 oz./28 g at 4.25% alpha acids)
2.1 AAU Mittelfrüh hops (15 min.) (0.5 oz./14 g at 4.25% alpha acids)
0.3 oz. (9 g) Mittelfrüh hops (0 min.)
Saflager W-34/70 or Wyeast 2124 (Bohemian Lager) or White Labs WLP830 (German Lager) yeast
3⁄4 cup corn sugar (if priming)

Step by Step

Start with 5 gallons (19 L) brewing water in your pot. Steep the crushed grains placed in a muslin bag as the water heats up to 170 °F (77 °C). Remove the grain bag, allowing the liquid to drip back into the pot. Remove from heat and stir in all the malt extract. Turn heat back on once all the extract is dissolved and bring wort to a boil for 60 minutes, adding hops as indicated. Follow the remainder of the all-grain recipe.

Munich Dunkel

(5 gallon/19 L, extract only)
OG = 1.052   FG = 1.014 IBU = 20  SRM = 20  ABV = 5%

This extract-only recipe utilizes Weyermann Munich Dunkel liquid malt extract, which can be sourced in 8.8-lb. (4-kg) canisters, but is not available in the USA. The extract with grains recipe will need to be utilized if this extract is not available to you.

Ingredients

7.25 lbs. (3.3 kg) Weyermann Munich Dunkel liquid malt extract
4.25 AAU Mittelfrüh hops (60 min.) (1 oz./28 g at 4.25% alpha acids)
2.1 AAU Mittelfrüh hops (15 min.) (0.5 oz./14 g at 4.25% alpha acids)
0.3 oz. (9 g) Mittelfrüh hops (0 min.)
Saflager W-34/70 or Wyeast 2124 (Bohemian Lager) or White Labs WLP830 (German Lager) yeast
3⁄4 cup corn sugar (if priming)

Step by Step

Heat 5 gallons (19 L) of water to 180 °F (82 °C). Remove from heat and stir in malt extract. Return to heat and boil for 60 minutes, adding hops as indicated. Follow the remainder of the all-grain recipe.