Munich Dunkel recipe - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Extract Brewing > Munich Dunkel recipe

Reply
 
Thread Tools
Old 11-03-2006, 12:13 AM   #1
mjm76
Recipes 
 
Oct 2006
Collinsville, IL
Posts: 115
Liked 1 Times on 1 Posts



Anybody have a good recipe or some advice for making a Munich Dunkel extract recipe?

Ryat66 Likes This 
Reply With Quote
Old 11-03-2006, 12:22 AM   #2
Baron von BeeGee
Beer Bully
HBT_LIFETIMESUPPORTER.png
 
Baron von BeeGee's Avatar
Recipes 
 
Jul 2005
Barony of Fuquay-Varina, NC
Posts: 5,397
Liked 23 Times on 22 Posts


How about this one? Just replace the Pilsner with 4-4.5lbs of Pils (or extra light) extract and steep the other grains. Also increase the bittering hops by 15-20%.

http://www.brew365.com/style_munich_dunkel.php

Again, I don't really have any experience at all with this style, but I am intrigued...I think a Vienna lager will be on tap pretty soon.

 
Reply With Quote
Old 11-03-2006, 04:13 AM   #3
Kaiser
 
Kaiser's Avatar
Recipes 
 
Nov 2005
Pepperell, MA
Posts: 3,895
Liked 129 Times on 75 Posts


I wouldn't brew a dunkel with Pilsner or light extract. The base malt for a dunkel is Munic malt. If you use Pilsner and try to get the color only with specialty grains, you will get a roasty flavor, which I find out of place in almost any German beer style.

Munic malt can be replaced with Amber malt extract. Add a little (0.5 lb) Cara Munic II (dark crystal), some Carafa Special (dehusked roasted malt). Aim for about 12-13*P and hop to about 25 IBU with one bittering addition of German hops.

If you want to do a mini mash, add 1-2 lb of dark Munic malt. Ferment with a German lager yeast. This should give you a nice Dunkel. I still have my first one lagering, but I feel that I'm pretty close to the style with this one.

Kai

 
Reply With Quote
Old 11-08-2006, 03:39 AM   #4
mjm76
Recipes 
 
Oct 2006
Collinsville, IL
Posts: 115
Liked 1 Times on 1 Posts


what do you guys think of this recipe? I combined what I had read and came up with this.

6 lbs Munich Malt extract
3 lbs Amber DME
1/2 caramunich
1/4 crystal
1/4 chocolate

1 oz Herbrucker (60)
1/2 oz Hersbrucker (30)
1/2 oz Hersbrucker (10)

Wyeast bavarian lager

One more question? Can someone walk me through making a yeast starter for this?

 
Reply With Quote
Old 11-08-2006, 01:48 PM   #5
Kaiser
 
Kaiser's Avatar
Recipes 
 
Nov 2005
Pepperell, MA
Posts: 3,895
Liked 129 Times on 75 Posts


I'd cut the chocolate to only 2oz. More will give you to much roasted flavor.

Kai

 
Reply With Quote
Old 11-08-2006, 04:16 PM   #6
mjm76
Recipes 
 
Oct 2006
Collinsville, IL
Posts: 115
Liked 1 Times on 1 Posts


will it still be good and dark if I cut the chocalate? Should I consider adding some black patent in addition or instead of an ingredient to ensure a deep brown color while retaining a malty taste?

 
Reply With Quote
Old 11-08-2006, 11:13 PM   #7
Kaiser
 
Kaiser's Avatar
Recipes 
 
Nov 2005
Pepperell, MA
Posts: 3,895
Liked 129 Times on 75 Posts


Unlike stouts and porters most dark german beers don't take their color from lots of roasted malts like black patent and chocolate. One very bad example of a Dark Munich that comes to mind is Harpoon's interpretation of the style. This beer is way to bitter and roasty for a German beer.

This is also why Weyermann makes dehusked roasted malt called Carafa Special. Removing the husks lowers the bitterness that you get from the roasted malt while it still gives you the color. That's also why I suggested to use a munich malt extract rather than a light ME.

Did you have a chance to taste German examples of the style yet? I know that they are rather hard to find.

Kai

 
Reply With Quote
Old 11-09-2006, 12:27 AM   #8
sonvolt
Recipes 
 
Feb 2006
Posts: 901
Liked 10 Times on 6 Posts


That Dehusked Carafa malt is really good. Not roastiness and lots of color. I second the Kaiser's recommendation.

 
Reply With Quote
Old 11-09-2006, 03:25 AM   #9
mjm76
Recipes 
 
Oct 2006
Collinsville, IL
Posts: 115
Liked 1 Times on 1 Posts


I sampled quite a few versions several years ago when I was in Bavaria. Unfortunately my knowledge of beer was not as developed then so I couldn't tell you what I liked about them, I just liked them. One in particular that was very good was from a brewery in regensburg. Let me do some research and I will come up with the name. Would you suggest using that dehusked malt in place of chocolate?

 
Reply With Quote
Old 11-09-2006, 03:29 AM   #10
mjm76
Recipes 
 
Oct 2006
Collinsville, IL
Posts: 115
Liked 1 Times on 1 Posts


Thurn and Taxis

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Spaten Munich Dunkel as an ale strangebrew Extract Brewing 7 07-23-2013 05:46 PM
Munich Dunkel Recipe wanted UselessBrewing Recipes/Ingredients 4 07-23-2013 05:00 PM
Munich Dunkel Question pp270 All Grain & Partial Mash Brewing 1 02-15-2009 12:46 AM
Munich Dunkel for contest! Reverend JC Recipes/Ingredients 5 12-09-2006 07:09 AM
Munich Dunkel or Schwarzbier PT Ray Recipes/Ingredients 5 01-13-2006 04:51 PM


Forum Jump