Are Dunkel fermentation temps important?

[tophedwards]

I've noticed that most Dunkel recipes call for first fermentation to be 50 to 55 degrees or 50 to 60 degrees depending on yeast chosen. Then the secondary recommendations has been pretty consistent to be at 40 to 45. My basement is pretty close to 60 at all times, so high end on the first/primary fermentation, however no way close to 40 to 45 for secondary. How important is this? Should I just go with it or is it really important?

Any input greatly appreciated.

 

[therealrsr]

Would help if you specified the yeast you plan to use. You get a little more leeway with the dunkel than a lager by nature of the beer itself, but 60 is outside the rec range for most lager yeasts and taking a risk in my opinion. You never know what fruit will result and being able to repeat it if it does work out is questionable. The Cali lager strain, steam beer, has a bit higher temp range than the German, Czech strains if that is an option. Best of luck.