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Munich Dunkel tthhee bbeesstt ooff MUNICH DUNKEL Please note all file contents are Copyright © Battenkill Communications, Inc. All Rights Reserved. This file is for the buyer’s personal use only. It’s unlawful to share or distribute this file to others in any way including e-mailing it, posting it online, or sharing printed copies with others. Munich Dunkel by Jamil Zainasheff love technology, but there are recipes that use half Munich malt, half times when going “old school” is Pilsner malt and a substantial amount i just better. I could write these of CaraMunich®. The CaraMunich® columns using the latest computer adds a caramel sweetness that some software, but I like to write them with people may enjoy, but I find it com - pencil and paper while enjoying a pint pletely out of place in this style. Even in some wonderful spot. There is moderate amounts of CaraMunich® something about writing a little slow - result in a beer more like a bock than er and sipping a pint, doing it old a Munich dunkel. The best Munich MUNICH DUNKEL by the numbers school, which makes the article bet - dunkel that I’ve had was made from a ter, right? At least it makes the simple recipe. Munich dunkel is a beer OG: . .1.048 –1.056 (11.9 –13.8 °P) process of writing more enjoyable. rich in malty flavors, but it does not FG: . .1.010 –1.016 (2.6 –4 °P) The funny thing is, there are require a complex recipe. SRM: . .14 –28 some beer styles that feel old school, The key to brewing Munich IBU: . .18 –28 regardless of how they are produced. dunkel is using a very high percentage ABV: . .4.5 –5.6% Munich dunkel is one of those beer of Munich malt. Munich malt provides styles. It isn’t light, fizzy, and near col - all of the rich malty flavors and aro - orless. It is dark with gemstone high - mas that the beer needs. Some of the lights and rich with bready malt fla - best commercial examples are made vors. When I drink a fine Munich entirely from Munich malt and a dash dunkel, I get the feeling, right or of Weyermann Carafa® Special for wrong, that the brewery must have coloring. The question many all-grain been producing this style of beer for brewers have is what color Munich many years, if not many centuries. malt? Maltsters produce varying Munich dunkel is the maltiest colors of Munich malt, from a low of style in the Beer Judge Certification 6 °L to a high of 20 °L or more. Program (BJCP) Dark Lager category. Generally, the darker the Munich malt It is a beer full of toasted bread and the more intense the rich melanoidin other malt flavors and aromas from flavors and aromas. I’ve heard some the heavy use of melanoidin-rich brewers report good results using Munich malt. Most good examples dark Munich malt, around 20 °L. are balanced nearly even, leaning a lit - However, I’m not sure if that is the tle to the sweet side, which hides the best choice, as the flavors can be too restrained hop bitterness. However, it intense when that is the bulk of the is never overly sweet, heavy, or as grist. It is not good to use too light a intensely malty as bock-style beers. Munich malt either. I prefer Munich While schwarzbier will often have a malt in the 8 to 12 °L range, which slight roast note, Munich dunkel gives plenty of melaniodin rich charac - should never be roasty. Munich ter, but not so much that it becomes dunkel is also lighter in color than overwhelming. Another factor in schwarzbier, ranging from deep cop - choosing Munich malt is the source. per to dark brown. When brewing German-style beers, I Hop character in this style is prefer using malts from German malt - restrained. A touch of hop flavor or sters. While there are excellent prod - aroma is acceptable, but it should be ucts made elsewhere, there is some - no more than a subtle complement to thing comforting about using German the overall beer. malt for a German beer style. When I’ve seen some excessively cre - purchasing European malts, be aware ative recipes for Munich dunkel, that the color listed on the bag is including everything from molasses often in degrees EBC, which is rough - and honey to roasted barley and ly twice the Lovibond scale. wheat malt. Then there are other By itself most Munich malt results Continued on page 3 1 Best of Brew Your Own Magazine byo.com © Battenkill Communications, Inc. All Rights Reserved Old School Dunkel weeks or less. If desired, perform a (11.35 °P). Stir thoroughly and bring 1 (5 gallons/19 L, all-grain) diacetyl rest during the last ⁄3 of fer - to a boil. Once the wort is boiling, OG = 1.054 (13.4°P) mentation. Rack to a keg and force add the bittering hops. The total FG = 1.014 (3.6°P) carbonate or rack to a bottling wort boil time is 1 hour after adding IBU = 23 SRM = 20 ABV = 5.3% bucket, add priming sugar and bot - the bittering hops. Add the flavor tle. Target a carbonation level of 2 hops with 20 minutes remaining Ingredients to 2.5 volumes. Cold conditionin for and Irish moss or other kettle fin - 11.0 lb. (5 kg) Durst or Weyermann a month or more at near freezing ings at 15 minutes. Chill the wort to Munich Malt (8 °L) temperatures. Serve at 43 to 46 °F 50 °F (10 °C), pitch the yeast and 5.0 oz. (142 g) Weyermann (6 to 8 °C). aerate thoroughly. Follow the Carafa® Special II (huskless) remaining instructions for the all- (430 °L) Old School Dunkel grain version. 4 AAU Hallertauer pellet hops (5 gallons/19 L, (1.0 oz./28 g at 4% alpha acids) extract with grains) Simple Mash Option: (60 min.) OG = 1.053 (13.3 °P) Use 11.0 lb (5 kg) Munich malt 2 AAU Hallertauer pellet hops FG = 1.014 (3.5 °P) instead of the Munich malt extract. (0.50 oz./14 g at 4% alpha acids) IBU = 23 SRM = 19 ABV = 5.3% Crush the Munich malt and (20 min.) Carafa® Special and put it in a White Labs WLP833 (German Bock Ingredients large mesh bag. Heat 1.5 quarts of Lager), Wyeast 2308 (Munich 7.5 lb. (3.4 kg) Weyermann 100% water per pound of grain (~1.5L) to Lager) or Fermentis Saflager S-23 Munich liquid malt extract 163 °F (73 °C) and immerse the yeast 5.0 oz. (142 g) Weyermann grain bag. Gently stir the grain Carafa® Special II (huskless) inside the bag with a large spoon to Step by Step 430 °L make sure it is wet throughout and Mill the grains and dough-in target - 4 AAU Hallertauer pellet hops check the temperature. The grain ing a mash of around 1.5 quarts of (1.0 oz./28 g at 4% alpha acids) and water (the mash temperature) water to 1 pound of grain (a liquor- (60 min.) should now be around 152–156 °F to-grist ratio of about 3:1 by weight) 2 AAU Hallertauer pellet hops (67–69 °C). If not, add a boiling and a temperature of 154 °F (0.50 oz./14 g at 4% alpha acids) water to the pot to warm it up or (68 °C). Hold the mash at 154 °F (20 min.) cold water to cool it down. Let the (68 °C) until enzymatic conversion is White Labs WLP833 (German Bock mash sit for a half hour. Add more complete. Infuse the mash with Lager), Wyeast 2308 (Munich heat by adding boiling water to get near boiling water while stirring or Lager) or Fermentis Saflager S-23 the temperature back up in the with a recirculating mash system yeast. desired range. Let mash sit for raise the temperature to mash out another half hour. At that time, the at 168 °F (76 °C). Sparge slowly Step by Step starches in the Munich malt should with 170 °F (77 °C) water, collecting To make an all-extract version, sub - have converted to sugars. The liq - wort until the pre-boil kettle volume stitute the Weyermann Carafa® uid in the pot should taste sweet. is around 5.9 gallons (22.3 L) and Special with 2.5 oz. (71g) by weight Heat 2 gallons (8 L) of water in your the gravity is 1.046 (11.44 °P). of SINAMAR® extract. boiling pot to 165 °F (74 °C). Lift Once the wort is boiling, add Mill or coarsely crack the spe - the bag out of the first pot and let it the bittering hops. The total wort cialty malts. Mix them well and drain for a minute before transfer - boil time is 1 hour after adding the place loosely in a grain bag. Steep ring the grain and bag into the bittering hops. Add the flavor hops the bag in 1⁄2 gallon (~2 liters) of water in the other pot. Let the bag with 20 minutes left in the boil. 170 °F (77 °C) water for about 30 sit in the pot for at least 10 minutes, Add Irish moss or other kettle fin - minutes. Lift the grain bag out of agitating the bag to rewet the grain ings with 15 minutes left in the the steeping liquid and rinse with and rinse out the sugars. Lift the boil. Chill the wort rapidly to 50 °F warm water.
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