Hofbrau Dunkel - Share Your AG Recipe!

**BobbyB029** · 11-02-2011, 04:58 PM

I want to fill my 1-liter glass mug to the top with an ice cold, clear, dark amber colored, mouth watering Munich-style dunkel as similar as possible to the delicious Hofbrau Dunkel!

What all-grain, 5-10 gallon, lager recipes do you have to share?

I'm on such a German kick right now. Just finished brewing another O-Fest but want to top off the season with Dunkel recipe that I can keep brewing for years to come! This is my first post btw. Been absorbing knowledge from this site for a while! Thanks guys.

Boodlemania · 11-02-2011, 07:11 PM

For good recipes and advice on German beers, I recommend Kai's site. He's got a dunkel recipe on there for sure.:

http://braukaiser.com.

List of recipes is here:

http://braukaiser.com/wiki/index.php?title=Recipes

**Malticulous** · 11-02-2011, 08:36 PM

Munich malt with 2% or so carafa special for some color and a single addition of noble hops to around 25 IBU. You can add a small late addition but this style is not about hops. WLP 830 is good yeast choice.

bh10 · 11-02-2011, 11:57 PM

Hofbrau's is a little lighter in color then most, so I do 100% Munich II and around 25 IBU's from a 60 minute bittering addition, you can use really any noble hop, or use perle, with 2308 Munich lager yeast.

Pivovar_Koucky · 11-03-2011, 05:13 PM

Like they said, German Dark Munich and a little Carafa for the malts. I like to add a 20 min flavor addition of Hersbrucker (.5-1.0 oz) (Hallertau or Tettnang would be good too, maybe Saaz if you're a wild man), not strictly traditional though.

I think the real hard thing with this style is to end up with that crisp, dry maltiness. I think it really would help to keep the OG down (<1.050).

Call me crazy, but 2 packets of Saflager w34/70 will definitely get your fermentation done quick and clean with no starter (Mr. Malty Calculator recommends 7.37L starter for 5 G of 1.048 lager).

**Malticulous** · 11-03-2011, 06:56 PM

At one pack of W34/70 would be pitching 11.5 million cells per ml in a 20L batch. Just 10 million/ml is fairly standard for 12P lagers (1.048.)

**BobbyB029** · 01-29-2012, 04:03 PM

Quote:

Originally Posted by Pivovar_Koucky

Like they said, German Dark Munich and a little Carafa for the malts. I like to add a 20 min flavor addition of Hersbrucker (.5-1.0 oz) (Hallertau or Tettnang would be good too, maybe Saaz if you're a wild man), not strictly traditional though.

I think the real hard thing with this style is to end up with that crisp, dry maltiness. I think it really would help to keep the OG down (<1.050).

Call me crazy, but 2 packets of Saflager w34/70 will definitely get your fermentation done quick and clean with no starter (Mr. Malty Calculator recommends 7.37L starter for 5 G of 1.048 lager).

That crisp clean and lighter taste is what is so great about that beer. Their oktoberfest is like that also. I'll for sure make a starter but I'm glad you recommended dry yeast as well and I'm not apposed to using it. Maybe I'll mash lower too. Thanks