AG - chainsaw brewing "death by dunkel"

**chainsawbrewing** · 05-25-2007, 12:18 PM

Recipe Type: All Grain
Yeast: wyeast 2565 kolsh
Yeast Starter: yes
Batch Size (Gallons): 5
Original Gravity: 1.057
Final Gravity: 1.008
IBU: 33.6
Boiling Time (Minutes): 60
Color: 19.65
Primary Fermentation (# of Days & Temp): 7@70*
Secondary Fermentation (# of Days & Temp): 14@70*

death by dunkel chainsaw brewing
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General
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Category: Dark Lager
Subcategory: Munich Dunkel
Recipe Type: All Grain
Batch Size: 5 gal.
Volume Boiled: 6 gal.
Mash Efficiency: 70 %
Total Grain/Extract: 11.65 lbs.
Total Hops: 2.3 oz.
Calories (12 fl. oz.): 219.1
Cost to Brew: $26.85 (USD)
Cost per Bottle (12 fl. oz.): $0.50 (USD)

Ingredients
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7.25 lbs. German 2-row Pils
.5 lbs. Weyermann CaraFoam®
3.5 lbs. German Dark Munich
.20 lbs. American Chocolate Malt
.20 lbs. Weyermann Carafa III®
1.5 oz. Hallertau (Pellets, 4.50 %AA) boiled 60 minutes.
.5 oz. Hallertau (Pellets, 4.50 %AA) boiled 15 minutes.
.25 oz. Tettnanger (Pellets, 4.50 %AA) boiled 5 minutes.
Yeast: WYeast 2565 Kolsch

mash in at 165* for 60minutes. batch sparge with 170* water.

enjoy!

beerboy007 · 07-08-2007, 10:08 PM

So how did this one turn out?? I'm a big Warsteiner Dunkel fan, and was just curious how this compared....

**chainsawbrewing** · 07-09-2007, 02:55 PM

Quote:

Originally Posted by beerboy007

So how did this one turn out?? I'm a big Warsteiner Dunkel fan, and was just curious how this compared....

imo it's near perfect. it tastes like the draft version. i serve it on draft also though.

it's my friends favorite. i brew a batch about every two weeks. i'm on my 5th batch now.

**Smurfe** · 11-18-2007, 09:16 PM

This would be a recipe of my favorite beer. Anyone converted it to an extract or partial mash and tried it? I am an experienced winemaker but have never made beer. I am gearing up to and think this would be the perfect beer for me to make. Suggestions?

explosivebeer · 12-05-2007, 05:07 PM

Quote:

Originally Posted by Smurfe

This would be a recipe of my favorite beer. Anyone converted it to an extract or partial mash and tried it? I am an experienced winemaker but have never made beer. I am gearing up to and think this would be the perfect beer for me to make. Suggestions?

I'd LOVE to hear how someone who's more experienced than I would convert this to an extract. As it is, I may just have to wing it and see how it goes. But any advice would be much appreciated.

redneckbeagle · 12-29-2007, 04:36 PM

What was your lagering temps and shedule?

Nevermind I should have read further!!!!

**ShortSnoutBrewing** · 02-08-2008, 03:59 AM

Quote:

Originally Posted by redneckbeagle

What was your lagering temps and shedule?

Nevermind I should have read further!!!!

Well I'm lost. It says you're at 70º....Where are the lagering temps?

**chainsawbrewing** · 02-08-2008, 03:08 PM

Quote:

Originally Posted by Kilted Brewer

Well I'm lost. It says you're at 70º....Where are the lagering temps?

i DON'T lager it. i ferment in primary for about two weeks usually, and keg it immedeatley afterward, and am drinking it 5 days later and it's delicious.

brian

**ShortSnoutBrewing** · 02-08-2008, 03:10 PM

Got it.
Thanks

**Chriso** · 06-01-2008, 09:44 PM

OMG I don't know how I never noticed this recipe. Warsteiner Dunkel is one of my fave everyday draught beers. SO EXCITED to brew this one, I'm ordering the grains on payday!