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:
25 Boiling Time (Minutes):
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)
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