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Old 12-05-2012, 05:35 PM   #41
barhoc11
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Well I finally got this bad boy on tap and its pretty tasty. I love the sweet start with the malty finish that the decoction creates but does it get even better with age like most darker lagers?

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Old 12-07-2012, 11:18 PM   #42
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Originally Posted by barhoc11 View Post
Well I finally got this bad boy on tap and its pretty tasty. I love the sweet start with the malty finish that the decoction creates but does it get even better with age like most darker lagers?
this was optimal at around 2-3 months. It was amazingly complex and balanced by then
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Old 12-15-2012, 09:44 PM   #43
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Only getting better with age, crystal clear and now I am wishing I made a 10 gallon batch instead of 5.

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Old 12-16-2012, 04:49 PM   #44
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Quote:
Originally Posted by barhoc11
Only getting better with age, crystal clear and now I am wishing I made a 10 gallon batch instead of 5.
Great pic! I had to borrow it to show a few brewing friends what a dark lager can look like!
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Old 03-26-2013, 06:20 AM   #45
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I plan on making this as my next brew and seeing how I have not done a lager yet I had a couple questions.Did you have to re-yeast after the 10 week lagering process? And did you bring the beer to a warmer temp before priming? I just have worries that the majority of yeast will have dropped out after being at 34 for like 10 weeks.

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Old 03-27-2013, 03:12 AM   #46
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Brewed this on 2/4 and fermented at 50F with Wyeast 2206. Haven't had good of luck with the white labs 838. After decreased air lock activity of about 35 sec between burps, raised a deg F / day starting on 2/17 up to 56 F and held for 2 days here. Then took it back down to 35 over the next week in a similar fashion. Just put it on gas this weekend and it tastes great. My numbers were 1.060 to 1.017. One thing with Lagers you just have to be patient. Hopefully, you have made a starter and doubled it a couple of times. That always helps.

I keg my beer so don't know about activity of those little buggers after the long haul. Good Luck. BB

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Old 07-23-2013, 05:15 PM   #47
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Originally Posted by Baja_Brewer View Post
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?
1. Get rid of the chocolate malt; wholly inappropriate in a Munich dunkel; replace it with some Carafa I or Carafa II.
2. Increase the Munich malt %, decrease the Pils malt %
3. Pull the thick first runnings and cook them down on the oven top while sparging -this will get you plenty-O melanoidins without having to increase your brew day length by decocting and without having to buy melanoidin malt. Also add a TINY pinch of yeast nutrient to the first runnings. --melanoidin reactions are between proteins and sugars and increasing the protein levels with a small pinch of yeast nutrient will help speed the reactions up.


Adam
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Old 08-29-2013, 12:08 AM   #48
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Is Wyeast 2633 Oktoberfest OK for a Munich Dunkel? I bought that instead of Wyeast Czech Pils or Munich Lager. Thanks

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Old 02-10-2014, 03:59 PM   #49
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I brewed something very close to this back in September. I dropped the chocolate + crystal and only used carafa II special. I went about 84% munich, 13% pils, 2% carafa. Fermented with WLP 860 (munich helles) yeast, lagered at 31 for 9 weeks. It came out very good, albeit a little sweet. I mashed to high for all of the munich malt that I used. I've done a second batch that I've yet to tap with a lower + longer first temperature step in an attempt to dry it out a bit. The extra sweetness didn't stop me from kicking this in two weeks.

Great recipe though, came out super clear. Glass started to frost up in my cold garage so picture clarity is no good, but still a good looking beer.

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Old 02-10-2014, 04:31 PM   #50
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billym99,

What mash temp did you use on the second bash? Let us know how it turns out. I'd like to make another batch of this.

Thanks

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