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Old 08-22-2009, 02:27 AM   #1
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Default Munich Dunkle/German Pils Hybrid

Here is a recipe I've been messing around with on Beer Smith and I'd like you ideas and suggestions. We are trying to match a beer that we found in Switzerland. I originally thought it was a Munich Dunkle but after a little reasearch and some input here I think it may be a dark German Pilsner. It is called Feldschlosschen Dunkle Perle. The Perle we figured came from the hops. Here is a link to a website from the brewer.

Carlsberg Group - Feldschlosschen Dunkle Perle

I have the color close but that is all I can really tell, so that is where you come in. I'm new to brew smith (and brewing for that matter) so any input you have there too I'd appreciate.

Batch Size: 5.00 gal
Brewer: Reformation Brewery
Boil Size: 5.72 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:


Amount Item Type % or IBU
6.75 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 79.41 %
1.00 lb Munich Malt (9.0 SRM) Grain 11.76 %
0.50 lb Vienna Malt (3.5 SRM) Grain 5.88 %
0.25 lb Chocolate Malt (450.0 SRM) Grain 2.94 %
1.00 oz Hallertauer [4.80 %] (60 min) Hops 17.9 IBU
0.50 oz Hallertauer [4.80 %] (30 min) Hops 6.9 IBU
0.50 oz Pearle [8.00 %] (10 min) Hops 5.4 IBU
1 Pkgs Munich Lager (Wyeast Labs #2308) Yeast-Lager

Beer Profile

Est Original Gravity: 1.047 SG

Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 4.66 %
Bitterness: 30.2 IBU Calories: 43 cal/pint
Est Color: 14.4 SRM

Mash Profile

Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 8.50 lb
Sparge Water: 4.09 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Single Infusion, Full Body, Batch Sparge Step Time Name Description Step Temp
45 min Mash In Add 10.63 qt of water at 170.5 F 158.0 F

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Created with BeerSmith

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Old 08-22-2009, 03:48 AM   #2
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Looking decent, but what in the world is chocolate malt doing in there? Not really sure about that (I'm sure someone will have a smart comment about this)
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Old 08-22-2009, 01:33 PM   #3
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I would use Carafa (dehusked) and add it to the mash just before sparge. Also, might be too malty for a Pils. More like a Dortmunder.
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