Quantcast
Namespaces
Variants
Actions
Personal tools

Munich Dunkel

From HomeBrewTalk Wiki
Revision as of 18:22, 14 October 2007 by Chapka (Talk | contribs)
(diff) ← Older revision | Latest revision (diff) | Newer revision → (diff)
Jump to: navigation, search


Munich Dunkel, also called or Münchner Dunkel or simply Dunkel, is a style of dark-colored lager brewed in Munich. It features the distinctive melanoidin flavors of Munich malt, which may comprise up to 100% of the grist. Its flavor is rich and malt-balanced, but less intensely so than Bock.

Contents

[edit] History of Munich Dunkel

This section is a stub.
Help make this wiki better and contribute some content.

[edit] Brewing Munich Dunkel

This section is a stub.
Help make this wiki better and contribute some content.

[edit] Competition Styles

Munich Dunkel is recognized by both the BJCP and the GABF.

[edit] BJCP Style Guidelines

[edit] Munich Dunkel

4B. Munich Dunkel Vital Statistics
BJCP Style Guideline Definition (2004)
IBUs: 18-28 SRM: 14-28 OG: 1.048-1.056 FG: 1.010-1.016 ABV: 4.5-5.6
Aroma: Rich, Munich malt sweetness, like bread crusts (and sometimes toast.) Hints of chocolate, nuts, caramel, and/or toffee are also acceptable. No fruity esters or diacetyl should be detected, but a slight noble hop aroma is acceptable.
Appearance: Deep copper to dark brown, often with a red or garnet tint. Creamy, light to medium tan head. Usually clear, although murky unfiltered versions exist.
Flavor: Rich, Munich malt sweetness, like bread crusts (and sometimes toast.) Hints of chocolate, nuts, caramel, and/or toffee are also acceptable. No fruity esters or diacetyl should be detected, but a slight noble hop aroma is acceptable.
Mouthfeel: Medium to medium-full body, providing a firm and dextrinous mouthfeel without being heavy or cloying. Moderate carbonation. May have a light astringency and a slight alcohol warming.
Overall Impression: Rich, Munich malt sweetness, like bread crusts (and sometimes toast.) Hints of chocolate, nuts, caramel, and/or toffee are also acceptable. No fruity esters or diacetyl should be detected, but a slight noble hop aroma is acceptable.
History: The classic brown lager style of Munich which developed as a darker, malt-accented beer in part because of the moderately carbonate water.
Comments: Unfiltered versions from Germany can taste like liquid bread, with a yeasty, earthy richness not found in exported filtered dunkels.
Ingredients: Grist is primarily made up of German Munich malt (up to 100% in some cases) with the remainder German Pilsner malt. Very small amounts of crystal malt can add dextrins and color but should not introduce excessive sweetness. Very slight additions of roasted malts (such as Carafa or chocolate) may be used to improve color but should not add any flavor. Noble German hop varieties and German lager yeast strains should be used. Moderately carbonate water. Often decoction mashed to enhance the malt flavors and create the depth of color.
Commercial Examples: Ayinger Altbairisch Dunkel, Hacker-Pschorr Alt Munich Dark, Paulaner Alt Münchner Dunkel, Weltenburger Kloster Barock-Dunkel, Penn Dark Lager, Capital Munich Dark, Harpoon Munich-type Dark Beer, Gordon Biersch Dunkels, Dinkel Acker Dark

[edit] GABF Style Listings

[edit] European Style Dark/Münchner Dunkel

31. European Style Dark/Münchner Dunkel
GABF Style Listing (2007)
These light brown to dark brown beers have a pronounced malty aroma and flavor that dominates over the clean, crisp, moderate hop bitterness. This beer does not offer an overly sweet impression, but rather a mild balance between malt sweetness, hop bitterness and light to moderate mouthfeel. A classic Münchner Dunkel should have a chocolate-like, roast malt, bread-like or biscuit-like aroma that comes from the use of Munich dark malt. Chocolate or roast malts can be used, but the percentage used should be minimal. Noble-type hop flavor and aroma should be low but perceptible. Diacetyl should not be perceived. Fruity esters and chill haze should not be perceived.
Original Gravity (ºPlato): 1.052-1.056 (13-14 ºPlato)
Apparent Extract/Final Gravity (ºPlato): 1.014-1.018 (3.5-4.5 ºPlato)
Alcohol by Weight (Volume): 3.8-4.2% (4.5-5%)
Bitterness (IBU): 16-25
Color SRM (EBC): 15-20 (30-40 EBC)