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Old 09-10-2011, 03:35 PM   #21
mhenry41h
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How are you getting that color out of that grist bill? I would expect the SRM to be like 6 using that? Your beer appears to be around 17-18 SRM. Something doesnt add up?

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Old 09-10-2011, 03:43 PM   #22
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Im writing a recipe for A dunkel Im calling "Dark Side of the Mun"

74.9% Weyermann Munich Type II (9.5 lbs)
11.8% Gambrinus Dark Munich (1.5 lbs)
09.9% Weyermann Pilsner (1.25 lbs)
02.0% Crisp Crystal 77 (1/4 lb)
01.5% Carafa III De-Husked (3 oz)

.350 oz Magnum 60 Mins-16.5 IBU
.500 oz Hallertau 20 Mins-4 IBU
.250 oz Tettnang 10 Mins-1.5 IBU

Wyeast #2308 Munich Lager

1.052 OG
1.014 FG
22.1 IBU
19.2 SRM
5.1% ABV
BU/GU .421

The intent is a nice toasty base with just the slightest, and I mean slightest, notes of toffee/caramel & roast.

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Old 09-10-2011, 04:52 PM   #23
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Originally Posted by mhenry41h View Post
How are getting that color out of that grist bill? I would expect the SRM to be like 6 using that? Your beer appears to be around 17-18 SRM. Something doesnt add up?
Good catch, I forgot to list one of the ingredients (0.25 lbs Black Patent). I've updated the recipe, and I sincerely hope nobody followed it exactly and was disappointed. Sorry!
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Old 09-10-2011, 04:53 PM   #24
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Quote:
Originally Posted by mhenry41h View Post
Im writing a recipe for A dunkel Im calling "Dark Side of the Mun"
...
The intent is a nice toasty base with just the slightest, and I mean slightest, notes of toffee/caramel & roast.
That sounds very tasty, you'll have to let us know how it comes out.
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Old 09-10-2011, 05:52 PM   #25
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Originally Posted by Hegh View Post
Good catch, I forgot to list one of the ingredients (0.25 lbs Black Patent). I've updated the recipe, and I sincerely hope nobody followed it exactly and was disappointed. Sorry!
I feel much better now! lol How much "roast" comes through when using a 1/4 lb of black malt? Ive considered using a touch of special roast as its my new secret weapon in many different styles. I LOVE the deep toast flavor without the astringency. Im not going to use it until I see how this base one turns out though.
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Old 09-10-2011, 06:16 PM   #26
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Originally Posted by mhenry41h View Post
I feel much better now! lol How much "roast" comes through when using a 1/4 lb of black malt? Ive considered using a touch of special roast as its my new secret weapon in many different styles. I LOVE the deep toast flavor without the astringency. Im not going to use it until I see how this base one turns out though.
It wasn't a lot of roast. I don't know if you saw it, but I posted a comparison with the real Warsteiner dunkel a page or two earlier. It was a very drinkable beer; ran out about two weeks ago.

I'm hoping to do it again this fall, but I'll probably tweak it a little. I'd like a little more roast, so maybe .33 lbs or so of black patent. Thinking about dropping the corn for some more Munich, also.
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Old 09-10-2011, 06:50 PM   #27
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Quote:
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It wasn't a lot of roast. I don't know if you saw it, but I posted a comparison with the real Warsteiner dunkel a page or two earlier. It was a very drinkable beer; ran out about two weeks ago.

I'm hoping to do it again this fall, but I'll probably tweak it a little. I'd like a little more roast, so maybe .33 lbs or so of black patent. Thinking about dropping the corn for some more Munich, also.
I think I recall reading that Jamil Z reccommends something like 6 oz black malt in his Dunkel. He even goes out of his way to state that the style shouldnt be overtly roasty so 6 oz must be a good amount. I think he uses de-husked Carafa and grinds it into powder to avoid stout-like astringency from the roasted malt. I just did an American Brown with 9 oz Chocolate and while I am very happy with the result, I think next time Id reduce it to 7 ozs to get it away from crossing the line into quasi porter flavors. It always amazes me how such little dark roasted malt can add so much to beer.
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Old 10-07-2011, 03:23 AM   #28
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Tasting WD, I don't taste much aroma or flavor hops. I think that either do 1
hop addition, or do 2 hops with just a bit for flavor at the end of the boil.

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Old 10-09-2011, 02:21 PM   #29
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Tasting WD, I don't taste much aroma or flavor hops. I think that either do 1
hop addition, or do 2 hops with just a bit for flavor at the end of the boil.
I accidentally threw in the 1/4 oz at 15 minutes instead of 5 (mentioned in another post), and will be sticking to that. It came out very well.
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Old 07-13-2013, 05:43 PM   #30
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Quote:
Originally Posted by adam01
can you do a taste test against warsteiner dunkel ?
Only when you are tasting both beers can you taste differences between them.
Like one is sweater, more roasty, crisper finish, etc.

Brewing is coming up for me before the end of the month. I'd like to get something real close
to warsteiner for the fall.
w
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