All-Grain - Warsteiner Dunkel Clone - Page 3

mhenry41h · 09-10-2011, 03:35 PM

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?

mhenry41h · 09-10-2011, 03:43 PM

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.

**Hegh** · 09-10-2011, 04:52 PM

Quote:

Originally Posted by mhenry41h

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!

**Hegh** · 09-10-2011, 04:53 PM

Quote:

Originally Posted by mhenry41h

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.

mhenry41h · 09-10-2011, 05:52 PM

Quote:

Originally Posted by Hegh

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.

**Hegh** · 09-10-2011, 06:16 PM

Quote:

Originally Posted by mhenry41h

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.

mhenry41h · 09-10-2011, 06:50 PM

Quote:

Originally Posted by Hegh

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.

adam01 · 10-07-2011, 03:23 AM

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.

**Hegh** · 10-09-2011, 02:21 PM

Quote:

Originally Posted by adam01

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.