How long have folks allowed a dunkel to lager? What have you found to be the 'sweet spot'?
Lagering a Munich Dunkel
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OP
OP
Dunkel, dunkel, dunkel, dunkel.... any one?
SpeedYellow
Well-Known Member
I specialize in Munich styles and have found this: 2 weeks in absolutely insufficient. 4 weeks is ok, but the truly sweet spot is 8 to 10 weeks. I lager around 38F.
Mine are usually amber, but I don't think a dunkel would be very different.
Mine are usually amber, but I don't think a dunkel would be very different.
smakudwn
Well-Known Member
I agree, 8-10 weeks and mine was awesome.
motobrewer
I'm no atheist scientist, but...
yes, 8 weeks is a solid starting point. wouldn't go less than that.
badhabit
Well-Known Member
1 day for each 1/100th of OG, so 1.060 is 2 months in the lager, 1.067 is 7 weeks etc.
Yeah, a lot of folks say one week per 8 gravity points so that's close to what you are saying...
...not sure I follow your math of 1.067 being 7 weeks and 1.060 being 8 weeks though...
badhabit
Well-Known Member
Yeah, a lot of folks say one week per 8 gravity points so that's close to what you are saying...
...not sure I follow your math of 1.067 being 7 weeks and 1.060 being 8 weeks though...
So I also answered the question about your profession that floats around here once in a while as....non-engineer....9 weeks is also one week different than 8 weeks
OP
OP
At about week 2 of lagering at 40F, I noticed some bubbles coming out of the airlock. One every minute or two. This lasted about 1 day. The beer is crystal clear, all of the yeast is at the bottom and there's absolutely zero signs of any infection. Is CO2 coming out of solution - after 14 days in the cold? Is it actual yeast activity? I can't imagine it is activity since my FG was right where it should have been when I racked it to 2ndry. Anyone ever see this before?
pvtschultz
Well-Known Member
It could also be residual CO2 coming out of solution.
OP
OP
Yep - added that as one possibility in my last post. Seems odd to come out after 14 days @40F, though.
Isn't beer supposed to hold more CO2 per volume naturally at lower temperatures, and lose CO2 concentrations at higher temps.
I Think about opening a new soda or beer bottle cold vs. warm and the louder "psssh" at warm temperatures.
I Think about opening a new soda or beer bottle cold vs. warm and the louder "psssh" at warm temperatures.
Brew-ta-sauraus
Well-Known Member
Can you post your dunkle recipe? Would like to brew a dark lager. aslo update how your dunkle came out after lagering.
OP
OP
11 lbs 5.4 oz Munich
5.8 oz Carafa
1 hr Mash at 154F
1.4 oz Hallertauer (3.9%) @ 60'
0.6 oz Hallertauer (3.9%) @ 20'
Total IBUs = 21.8
WLP833 @ 50F (make an appropriate starter)
OG 1.055
FG 1.015
SRM = 20
motobrewer
I'm no atheist scientist, but...
I brewed 10 gal of that recipe back in october. I split it on two different yeasts, WY2206 and WLP833. Both turned out very good - 833 is a touch more malty, and has a slightly cleaner finish. 2206 lingers a bit in the mouth, which isn't necessarily a bad thing.
OP
OP
FYI - The recipe I posted was from Brewing Classic Styles. Lots-o-good stuff in there.
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