100% barke munich dunkel

[rmr9]

I’m curious if anyone has brewed a Munich dunkel (or similar) using 100% Barke Munich malt. I recently brewed a nice altbier with barke Pils and Munich but it was heavier on the Pils. I know a lot of people have had great success with barke Pils or Vienna SMaSH beers in the past but what about the Munich?

 

[GuldTuborg]

I've been meaning to try this, but haven't got around to it yet. I'm curious as well.

 

[rmr9]

I’ve been meaning to crack into the lager world so I thought this might be a good place to start. I’ve been trying to comb the internet for recipes and it seems like it’s either all Munich (light, dark or a mix) or sometimes has some Pils thrown in for fermentability. I’m thinking if I do another hochkurz mash it should attenuate well even if it’s 100% Munich malt

 

[GuldTuborg]

Attenuation shouldn't be an issue. Here's a recipe and site from an old member here with lots of great info.

http://braukaiser.com/wiki/index.php/Dunkel

 

[rmr9]

One of my often frequented sites! I think I’ll give this a go with all barke munich end of next month.

 

[GuldTuborg]

I'd love to hear how it turns out. With pics, if possible.

 

[Brooothru]

I’ve been meaning to crack into the lager world so I thought this might be a good place to start. I’ve been trying to comb the internet for recipes and it seems like it’s either all Munich (light, dark or a mix) or sometimes has some Pils thrown in for fermentability. I’m thinking if I do another hochkurz mash it should attenuate well even if it’s 100% Munich malt

If you're looking to increase fermentability you might try adding 5%~10% Distillers' Malt to greatly increase the diastatic power in the grist. That, along with a Hoch-Kurz mash, would give you very good attenuation with no effect on flavor and minimal effect on color.
(250°Lintner, 2°~4° Lovibond).

 

[rmr9]

At long last ab update!

So I brewed this up in early august. All barke munich with a dash of blackprinz for color. Hochkurz mash to ensure attenuation, bittered with magnum and a half oz of hallertauer mittelfruh for aroma, wlp833 with a huge starter fermented at 48 for 2 weeks, diacetyl rest for a couple days, crashed and kegged.

I think it tastes good, but it’s lacking just a touch in malt character oddly enough. Almost muted in a way. Maybe next time I’ll do a single infusion instead of hochkurz mash. Maybe that lead to a touch too much attenuation and loss of malt character?

I submitted it to 2 local competitions. In the first it scored a 37 - not too bad! The second is at the very beginning of December. Depending on the score, I may toss it at one more comp. I hope it scores a touch better in this second competition!

 

[Beermeister32]

At long last ab update!

So I brewed this up in early august. All barke munich with a dash of blackprinz for color. Hochkurz mash to ensure attenuation, bittered with magnum and a half oz of hallertauer mittelfruh for aroma, wlp833 with a huge starter fermented at 48 for 2 weeks, diacetyl rest for a couple days, crashed and kegged.

I think it tastes good, but it’s lacking just a touch in malt character oddly enough. Almost muted in a way. Maybe next time I’ll do a single infusion instead of hochkurz mash. Maybe that lead to a touch too much attenuation and loss of malt character?

I submitted it to 2 local competitions. In the first it scored a 37 - not too bad! The second is at the very beginning of December. Depending on the score, I may toss it at one more comp. I hope it scores a touch better in this second competition!

If I were going after more maltiness, I'd use the bittering charge only and remove the aroma and or taste additions. Great pick on the WLP833, that's my favorite. I usually try to age these out about 90 days, and test it along the way.

 

[rmr9]

It’s been in keg since September 13th - I agree 100% the extra time really helps a lot. I drank a pint a couple weeks after kegging and I was disappointed. Fast forward to now and it’s much better.

Next time I’ll drop the flavor/aroma and maybe do 80% barke munich and maybe 20% Munich II or something like that. Maybe that’ll add just a bit extra.

 

[passedpawn]

If I were going after more maltiness, I'd use the bittering charge only and remove the aroma and or taste additions. Great pick on the WLP833, that's my favorite. I usually try to age these out about 90 days, and test it along the way.

agreed. Makes so much sense.

 

[rmr9]

I’m sure it’ll be around come mid-December for a 90 day sample. I recently picked up a few extra kegs so if 90ish days is the sweet spot I’ll be able to plan ahead for a long lager.

 

[rmr9]

Decided to enjoy a pour of the dunkel tonight. It didn’t do as well in the second competition but I like it!

 

[GoodTruble]

Looks great. I'm sitting on 13 lbs of munich barke. So this may be a good option.

 

[rmr9]

I’d say go for it! Only change I would make from this attempt is to do a single infusion at like 152 instead of the hochkurz mash I did. I don’t know if it’s the hochkurz or not but the body was just a touch thin.

 

[GoodTruble]

I did a Munch smash about a year ago. But I user ale yeast (New World Strong Ale). It fermented very quickly but took several weeks to age/improve/peak.

 

[Jack Arandir]

I'm looking to brew a Munich Dunkel this year, probably around June so it'll hit its prime around November. Here's what I was thinking:

50% Weyermann Munich I (Because I have a full sack of it)
25% Dark Munich (Weyermann or Bestmalz if I can get it)
22% Bestmalz Pilsner
3% Weyermann Carafa II
22 IBU bittering addition at 60 minutes
WY2308 Munich Lager yeast
Double decoction 140F, 156F, 170F
Primary at 50F, rack to keg 2 gravity points above FG, spund at 15 psi
Lager at 35F for ~12 weeks

I don't have much experience with dunkels, but the one I did several years back turned out good. The few dunkels I get in Germany taste like Helles with a slight chocolate flavor. German brewers believe in restraint. I'm looking for a bit more Munich punch.