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**AnOldUR** · 04-06-2009, 01:01 PM

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

**944play** · 05-12-2009, 07:01 PM

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

**TexLaw** · 05-22-2009, 09:05 PM

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