Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Dark Lager > All-Grain - Munich Dunkel SMaSH

Reply
 
LinkBack Thread Tools
Old 04-06-2009, 02:01 PM   #1
AnOldUR
fer-men-TAY-shuhn
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
AnOldUR's Avatar
Recipes 
 
Join Date: Mar 2007
Location: New Jersey
Posts: 6,404
Liked 653 Times on 473 Posts
Likes Given: 486

Default All-Grain - Munich Dunkel SMaSH

Recipe Type: All Grain
Yeast: Wyeast 2308 Munich Lager
Yeast Starter: Slurry
Batch Size (Gallons): 5
Original Gravity: 1.056
Final Gravity: 1.014
IBU: 21
Boiling Time (Minutes): 75
Color: 16
Primary Fermentation (# of Days & Temp): 10
Secondary Fermentation (# of Days & Temp): 54
Tasting Notes: Need an unbiased opinion on style match, but this is an excellent beer!

Munich / Tettnang SMaSH

11½ lb Light Munich / Weyermann
1oz American Tettnang / Alpha 4.2% - FWH
½ oz American Tettnang / Alpha 4.2% - 20 min
½ oz American Tettnang / Alpha 4.2% - 10 min
½ oz American Tettnang / Alpha 4.2% - 0 min
Slurry of Wyeast 2308 Munich Lager – Second Generation

Roasted 1-1/2lbs of the Munich @ 350 degrees for 20 minutes.
Decoction mashout w/ 20 minute boil to darken wort.
Use enough grain to shoot for an OG of 1.056 depending on your efficiency.

Step mash:
20 min @ 104 dgrs (infusion)
30 min @ 140 dgrs (infusion)
60 min @ 154 dgrs (decoction)
15 min @ 168 dgrs (decoction)

Pitched at 58 degrees
Brought temperature down to 50 over next 24 hours
8 days in primary @ 50 degrees
2 day diacetyl rest at 65 degrees
54 day lager in secondary glass carboy
Temperature dropped from 50 to 38 degrees over first three days of lagering
Kegged and conditioned for 3 weeks before tapping.






Edit: Added second picture courtesy of 944play
__________________
Personal taste is one thing, but to be arrogant about yours is what makes you an a-hole. Don't be an a-hole with personal taste.
. . .This has been a PSA from your local Klubb.

Billy-Klubb
AnOldUR is offline  
 
Reply With Quote Quick reply to this message
Old 05-12-2009, 08:01 PM   #2
944play
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2008
Location: Santa Rosa, CA
Posts: 2,733
Liked 35 Times on 32 Posts
Likes Given: 56

Default Munich/Tettnang/WY2308 SMaSH lagers


AnOldUR's is on the left, mine is on the right (MoreBeer Vienna in pint glass):

His is deep, complex, rich and spicy. Mine reflects its simpler process - I'm calling mine a Märzen.
11 lb 6.5ºL Munich
140-154-168F double decoction
1.75oz 3.4% Tett 60min
0.25oz 3.4% Tett 10min
200ml 838/2308 slurry, ferment @52F 7 days, @61 another 10
Rack to keg and lager for a month

__________________
OD: ?
Pri:-
Keg: Simple AIPA (2-row, Chinook, Cascade, WLP090)
944play is offline  
 
Reply With Quote Quick reply to this message
Old 05-22-2009, 10:05 PM   #3
TexLaw
Here's Lookin' Atcha!
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
TexLaw's Avatar
Recipes 
 
Join Date: Sep 2007
Location: Houston, Texas
Posts: 3,698
Liked 25 Times on 24 Posts

Default


AnOldUR sent me a bottle, too. Here are my thoughts:

Aroma – Malty, bready, nutty character of raw or lightly toasted almonds – definitely Munich malt and very, very rich; mildly fruity – very mild; medium-mild, earthy, spicy noble hops; no diacetyl; I might be picking up mild DMS, which is quite acceptable; fruitiness fades a bit with time; melanoidins definitely present. – 9/12

Appearance – deep copper with red hues; clear; poured dense, finely-grained, off-white head that lasted for some time. – 3/3

Flavor – richly malty and bready; sweetness is quite bold for a dunkel but not to the point where it is unappetizing; finish is sweet and a bit cloying, at first, but then dries out and actually becomes bitter; low noble hop flavor; notes of toast; very mild, almost fleeting roasty note; some sweetness seems to come from caramel malt; melanoidins most certainly present and add wonderful complexity throughout flavor – tough to tell if melanoidins come from decoction or melanoidins malt. – 14/20

Mouthfeel – Very full-bodied; rolls around in the mouth, and is too heavy for style, almost distracting; chewy; moderately low carbonation could be a bit higher to help lighten the body and balance sweetness; slightly warm in back of throat and, in time, in cheeks. – 3/5

Overall Impression – This is a very nice beer. However, it is so rich and sweet, I find it more akin to a low alcohol bock than a dunkel. The finish takes too long to dry out. The body is too full for the style and weighs down what should be a beer you can drink by the liter. Basically, all this adds up to the conclusion that this beer either contains too much unfermentable sugars from the decoction or is underattenuated. Fix that, and you probably have a very nice (although potentially low alcohol) bock on your hands.

Again, as a beer, I like this one very much. I don’t know if I would want more than one at a time, though, as it is so full-bodied and heavy. However, I very much enjoyed the one that I did have! Thanks! - 7/10

Total – 36/50

__________________
Beer is good for anything from hot dogs to heartache.

Drinking Frog Brewery, est. 1993
TexLaw is offline  
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Munich Dunkel recipe mjm76 Extract Brewing 15 02-11-2010 06:55 PM
Low Efficiency with Munich Dunkel gxm All Grain & Partial Mash Brewing 3 07-15-2009 05:10 PM
Munich Dunkel Question pp270 All Grain & Partial Mash Brewing 1 02-15-2009 12:46 AM
SMaSH Dunkel bbrim Recipes/Ingredients 3 01-20-2009 10:10 PM
Munich Dunkel for contest! Reverend JC Recipes/Ingredients 5 12-09-2006 07:09 AM



Newest Threads

LATEST SPONSOR DEALS