Munich Dunkel AG - chainsaw brewing "death by dunkel"

[pvtschultz]

Well, I bottled on 02/26 at about 2.5 weeks shooting for 2.5 volumes of CO2. I couldn't RDWAHAHB and tried one last night. Carbonation was well underway and so was the flavor! I bought a 12 pack of Warsteiner Dunkel for brew day and was disappointed with it. There is a very grape juice like flavor up front that really takes away from what a Dunkel should taste like to me. I'm going to wait until this weekend to do a side-by-side and will update this posting then. But so far I am very happy with the results!

 

[pvtschultz]

A green taste showed up after a couple days and made the beer horrible. Of course that was because I couldn't wait to try them. It has now been just over two weeks in the bottle and the beer is good. I definitely over carbonated for style but that's alright and letting the glass sit for a while takes care of that. My beer is clear too (thank you whirlfloc). It's a good beer so far, not quite what I was shooting for, but much better than the 12 pack of Warsteiner that I bought and very drinkable. I'm going to let the second case sit for a couple more weeks before drinking to see if it just needs a bit more time to age. I'm not good at describing flavors, but there just seems to be some flavor conflict right now that I hope to balance out with time. The beer is very crisp though (over carbonation?); I was hoping for a little more mouth-feel. All-in-all not too bad so far.

 

[chainsawbrewing]

i haven't bottled in a long time. i do remember though, back when i bottled this recipe, the BEST one i ever had, was one that i forgot about, and left in my buddies fridge for 6 months. even though i think/thought it was great bottled after just a few weeks, it really shined after sitting longer. when i keg it, hell, i don't have any idea how much better it tastes/would taste if it sat longer, because a keg gets draned in less than a month every time.

 

[pvtschultz]

I was going to edit my last post, but maybe it'll serve as a lesson learned. This beer is now six weeks old, 3.5 weeks in the bottle, and tastes great! I was picking up a roasted maltiness that didn't fit the style initially, it could have been hop related too (who knows), but this beer is pretty much liquid bread now! Unfortunately, I only have a 12 pack left so I'll have to brew this one up again very soon!

Great beer, just give it some time if you're bottling; this yeast tends to throw some off flavors while it is eating that it will clean up with a bit of time from my experience (four beers). There is definitely a resemblance of Warsteiner Dunkel in there.

 

[Fighthouse]

I kicked a keg of this a couple of weeks ago, and it was delicious! I did have a stuck fermentation, but nothing a little amylase enzyme couldn't fix. My wife loved it, and even preferred it in a side by side tasting with Warsteiner dunkel! This recipe could have a permamant spot on my keezer!:rockin:

 

[chainsawbrewing]

Awesome! glad to hear it.

 

[adam01]

You say ferment at 70 degrees?! That is outside the 58-64 optimal fermentation range
for the yeast. That is also the highest fermentation temperature for all of my ale recipes.

Have you done a side by side taste test with warsteiner. Its the only way to see how you
compare in taste, body, carbonation, etc.

 

[C-Rider]

death by dunkel chainsaw brewing
--------------------------------------------------------------------------

General
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Category: Dark Lager
Subcategory: Munich Dunkel
Recipe Type: All Grain
Batch Size: 5 gal.
Volume Boiled: 6 gal.
Mash Efficiency: 70 %
Total Grain/Extract: 11.65 lbs.
Total Hops: 2.3 oz.
Calories (12 fl. oz.): 219.1
Cost to Brew: $26.85 (USD)
Cost per Bottle (12 fl. oz.): $0.50 (USD)

Ingredients
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7.25 lbs. German 2-row Pils
.5 lbs. Weyermann CaraFoam®
3.5 lbs. German Dark Munich
.20 lbs. American Chocolate Malt
.20 lbs. Weyermann Carafa III®
1.5 oz. Hallertau (Pellets, 4.50 %AA) boiled 60 minutes.
.5 oz. Hallertau (Pellets, 4.50 %AA) boiled 15 minutes.
.25 oz. Tettnanger (Pellets, 4.50 %AA) boiled 5 minutes.
Yeast: WYeast 2565 Kolsch


mash in at 165* for 60minutes. batch sparge with 170* water.

enjoy!

Looking for recipes, I don't see the wheat in your wheat beer?

 

[pvtschultz]

This is a "dunkel", a Bavarian dark lager; not a dunkelweissen, a dark wheat beer...

 

[C-Rider]

This is a "dunkel", a Bavarian dark lager; not a dunkelweissen, a dark wheat beer...

OOPS, sorry. I miss read something.

 

[elproducto]

I'd like to try this.. but only have Munich 1 which is 10L. Any problems subbing that?

 

[barhoc11]

Has anyone made this recently? I want to make this if it is close to Warsteiner but the lack of comments makes me think its not that great of a recipe. Anyone that can give some feedback on this?

 

[Smurfe]

I haven't made it recently but I did make it right after I posted the first time in this thread which was like 4 years ago or so. This was my 2nd or 3rd all grain batch if I remember. It came out very good. Don't think it was a spot on clone but was very good and very close. Plus I was a brand new all grain brewer. It was close enough though. I'd recommend it.

 

[barhoc11]

I haven't made it recently but I did make it right after I posted the first time in this thread which was like 4 years ago or so. This was my 2nd or 3rd all grain batch if I remember. It came out very good. Don't think it was a spot on clone but was very good and very close. Plus I was a brand new all grain brewer. It was close enough though. I'd recommend it.

Thanks for posting that, I think I am going to try this out as it doesn't require lagering like true Dunkel's do.

 

[adam01]

More roasted flavors than Warsteiner. Warsteiner has more malt/sweetness (a tiny bit.)
May latest try is in the lagering tank til end of jan.

 

[Nightbiker]

Nice to see this threat pop up again. I think I'll give this one a whirl after I get back from the upcoming bike rally. I love a good dunkel -this one lacking a lager period has me intrigued. 'Specially since my lagering keezer bit the dust.

 

[Bugaboo]

Anybody have a good mash temp for this? If I remember right, the op said like somewhere between 150 and 154 which is too vague for me. I was thinking about 153

 

[jscovill]

I'm planning to try this one as my first AG.

Can you give any more details about making the starter? I've never made one before and it remains a bit of a mystery to me still.

Thanks

 

[Mojzis]

I'm planning to try this one as my first AG.

Can you give any more details about making the starter? I've never made one before and it remains a bit of a mystery to me still.

Thanks

https://www.homebrewtalk.com/f39/how-make-yeast-starter-pictorial-76101/

 

[jscovill]

Just what I was looking for. Thanks!

 

[evancold]

This is my first post however I have been reading these forums for a long time. Just had to post regarding this recipe. I just transferred to secondary today, only hit 1.011 for FG but the taste is amazing. Even flat out of the test tube I drank the whole thing! Thanks for this recipe I sure cant wait to keg it here in a few weeks! Oh on another note I used Kolsch II yeast.

 

[jscovill]

I put a batch in the bucket last week. Giving it another week before bottling. Can't wait to try it! This was my second AG batch ever so I'm hoping it turns out.

 

[WhiteCliffsBrewery]

You say ferment at 70 degrees?! That is outside the 58-64 optimal fermentation range
for the yeast. That is also the highest fermentation temperature for all of my ale recipes.

It may be outside the optimal temp range but according to Wyeast, 2565 Kölsch™ has a Temperature Range of 56-70° F (13-21° C)

Yes, it's at the high end but the OP and his friends seem to like it and that's OK for me to give this recipe a try before making any modifications for personal preferences.

 

[FlyDoctor]

It may be outside the optimal temp range but according to Wyeast, 2565 Kölsch™ has a Temperature Range of 56-70° F (13-21° C)

Yes, it's at the high end but the OP and his friends seem to like it and that's OK for me to give this recipe a try before making any modifications for personal preferences.

The white labs kolsch recommends 65+. Given that this is meant to be a clean beer (lager) I would go with the kolsch at the lower temps. Well try this out next month.

 

[WhiteCliffsBrewery]

The white labs kolsch recommends 65+. Given that this is meant to be a clean beer (lager) I would go with the kolsch at the lower temps. Well try this out next month.

Would like to hear from any others that have brewed this "as is" and their tasting notes.....

 

[Turfmanbrad]

Time to brew!

 

[Chriso]

It's near the top of my To Brew list but it keeps getting bumped for other ales. Mostly because I stockpile american and english ale ingredients in a way that would qualify me to be on Hoarders, but I don't have any of the requisite german stuff to brew this, such as Carafoam, Carafa, Hallertauer, or Tettnang. I should get off my butt, order them, and brew this, asap. At my house, we drink Warsteiner Dunkel like it's water.

 

[knuckleheadbrewing]

I'm gonna try it....as is...I have a month to get some beer for an Oktoberfest...I tried a Dunkelweizen but it got wacked...need something German style quick turn around..3 weeks primary 1 week keg...

GOnna brew it per your recipe except swap that last .25 oz of Tattanger for like 1/4oz of Willamette since I have them on hand and dont want to buy an oz, for just a 1/4....

 

[pvtschultz]

I'm going to be brewing this one soon as well, probably after Labor Day I imagine. One thing to keep in mind, the Wyeast Kolsch yeast is a very powdery strain and doesn't flocculate all that well. Cold crashing for several days as well as some fermentor rocking will get it to drop out a lot quicker.

 

[FlyDoctor]

What do mean by fermenter rocking?