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Uncle Crunkel's Munich Dunkel (AG) All-Grain - Uncle Crunkel's Munich Dunkel (AG)
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Old 11-03-2008, 08:30 PM   #1
scientist3000
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Default All-Grain - Uncle Crunkel's Munich Dunkel (AG)
Recipe Type: All Grain
Yeast: WLP838 Southern German Lager
Yeast Starter: Large 1/2 gal (see below)
Batch Size (Gallons): 5.5
Original Gravity: 1.051
Final Gravity: 1.011
IBU: 25
Boiling Time (Minutes): 75
Color: 16 See Below
Primary Fermentation (# of Days & Temp): 10 Days (75% attenuated) @ 55
Additional Fermentation: 36 Hr Diacetyl Rest @ 70
Secondary Fermentation (# of Days & Temp): Lager at 34 (+/- 1) for 8-10 weeks
Tasting Notes: chocolate, hops drop off palate quickly, very smooth(with another month until finish)

Uncle Crunkel's Munich Dunkel
-Recipe is based on brew365's.

7.5 LBS Munich
3.5 Lbs Pilsner
.25 Lbs Crystal 120 (+ tossed in some vienna)
.25 Lbs chocolate malt 350L

1.00 Oz Tettnanger @60
.5 Oz Tettnanger @30
.5 Oz Tettnanger@ 10
i went for about 25 ibus (cap of the spectrum for the style is 28)
ABV~5.3%

Mashed in a MLT cooler at 153 for 60-70 minutes. Batch sparged hot and hit 168 in the grain bed. 75 minute boil just to drive off DMS from pilsner (and possibly get a little extra color)...I didint feel like 90 minutes was nessesary here.

For my starter i used WLP838 Southern Lager yeast with a half gal of Starting wort (sg: 1.045). Once this started fermenting i dropped the temperature down so it would be starting at the same temp as the lager. Pitched cold. When gravity is 75-80% of where you think its gonna finish (pulled mine at just under 1.020) pull to warmer area for a diacytal rest at 68-70. After 36 hours taste for diacytal and move to lagering fridge if not present. Dropped 4 degrees per day until at 34 and lager for time desired.

laggered at 34 (+/-1) for 8-10 week.

Drinking it now as im typing and it turned out great! Extremely sessionable and smooth. Chocolate overtones, restrained sweetness and a balance toward the Munich malt. A very creamy head

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Last edited by scientist3000; 09-04-2009 at 06:21 AM.
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Old 03-11-2009, 10:01 AM   #2
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Looks awesome- I think this is the Dunkel recipe that I will try.....
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Old 03-26-2009, 06:14 PM   #3
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what a brew
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Old 05-29-2009, 11:15 PM   #4
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Update: So after about almost 6 months on gas it really has lost some of its mouth feel. For the first few months it was like liquid bread- delicious! and now its more reminescent of a newcastle type smoothness. Either way its still great but i think next time im going to try a decoction mash to add even more melanoidins. The chocolate comes through better with age also!
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Bottled: Apfelwein, Stoneface RIS, Helles Bock, Tusch's Blueberry Cider, Tangerine Wine, Cherry Dubbel, Banana Wine, Parched Villager IPA, Vanilla Bourbon Porter, Chocolate Porter
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Old 06-18-2009, 12:53 PM   #5
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Looks REALLY good. I would love to try it right now, but can't since I don't have anything to control the temp as well as a fridge. Bummer HUH?

Anyway, couple questions...When you did your yeast starter and you mentioned Starting Wort...

Is that the wort right out of the MLT?

What temp did you pitch the yeast in the starter? and, How long did you let it ferment?

And lastly, What does diacetyl taste like???

Thanks...
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Old 06-18-2009, 06:56 PM   #6
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Quote:
Originally Posted by smarek82 View Post
Is that the wort right out of the MLT?

What temp did you pitch the yeast in the starter? and, How long did you let it ferment?

And lastly, What does diacetyl taste like???

Thanks...
I'm not sure why i wrote it that way, it was a DME starter.

I had the starter in the temp controlled freezer at around 50 ambient temp. I let this ferment for around a month. WHen it started to die down i kept checking the gravity every few days until i was close to being attenuated fully.

Diacetyl comes across as a slickness in the mouth. The beer seems to coat your tounge and in severe cases will actually taste buttery. This one is smooth and crisp and matly
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Bottled: Apfelwein, Stoneface RIS, Helles Bock, Tusch's Blueberry Cider, Tangerine Wine, Cherry Dubbel, Banana Wine, Parched Villager IPA, Vanilla Bourbon Porter, Chocolate Porter
Kegged:Kitchen Sink (sorta) Black IPA
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Old 09-03-2009, 11:52 PM   #7
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How come the ABV is never shown?
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Old 09-04-2009, 12:59 AM   #8
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Quote:
Originally Posted by Peets View Post
How come the ABV is never shown?
It can be found using the OG and FG, his is 5.3% ABV.

I've been looking for a Munich Dunkel, I'd like to try this... Any suggestions/modifications?
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Old 09-04-2009, 06:20 AM   #9
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if anything i may add a # of munich and subtract a # of pils. I also though about combining the 10 minute hop addition and the 30... It was really really good though. Its deffinitly on my list to brew again.
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THIRSTY GOAT BREWING COMPANY
On Deck:Alaskan Amber
Primary:
Secondary: Creme De Phlegm Flemish Red
Bottled: Apfelwein, Stoneface RIS, Helles Bock, Tusch's Blueberry Cider, Tangerine Wine, Cherry Dubbel, Banana Wine, Parched Villager IPA, Vanilla Bourbon Porter, Chocolate Porter
Kegged:Kitchen Sink (sorta) Black IPA
Projects: Keezer Conversion
Brix-->SG


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Old 10-15-2009, 01:32 AM   #10
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Awesome cup
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