Munich Dunkel Dunk!!!

[camonick]

Recipe Type

All Grain

Yeast

Saflager W-34/70

Yeast Starter

N/A

Batch Size (Gallons)

3.4

Original Gravity

1.053

Final Gravity

1.014

Boiling Time (Minutes)

60

IBU

25.4

Color

15.5 SRM

Primary Fermentation (# of Days & Temp)

14-21 days @ 54 °F

Tasting Notes

A smooth, malty version of Dunkel

Here is my version of a Munich Dunkel lager. I researched the style and this is comparable to some commercial versions I've had.
NOTE: THIS IS A 3.4 GALLON BATCH SIZE WITH A FINAL KEGGING VOLUME OF 3 GALLONS!!!

I BIAB so you may need to adjust the grain bill to match your rig as well as scale up or down depending on your needs.

Being a 3 gallon recipe, 1 package of 34/70 was sufficient for this size.

Dunk!!!
Munich Dunkel
Type: All Grain Date: 28 Jul 2019
Batch Size (fermenter): 3.40 gal
Brewer: Nick
Boil Size: 4.77 gal
Boil Time: 60 min
Equipment: Windblown Brewery 3 gal
End of Boil Volume 3.67 gal
Brewhouse Efficiency: 74.00 %
Final Bottling Volume: 3.00 gal
Measured Mash Efficiency 80.4 %
Fermentation: 14-21 days @ 54° Single stage
Taste Rating(out of 50): 42.0

Ingredients
Amt Name Type # %/IBU
5 lbs 4.0 oz Munich Malt (9.0 SRM) Grain 1 77.0 %
1 lbs 4.0 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 2 18.3 %
2.5 oz Carafa I (337.0 SRM) Grain 3 2.3 %
2.5 oz Melanoidin Malt (27.0 SRM) Grain 4 2.3 %
1.00 oz Tettnanger [3.70 %] - Boil 60.0 min Hop 16.2 IBUs
0.50 oz Tettnanger [3.70 %] - Boil 30.0 min Hop 6.2 IBUs
0.50 oz Tettnanger [3.70 %] - Boil 10.0 min Hop 2.9 IBUs
0.5 Whirlfloc Tablet (Boil 5.0 mins) Fining
1.0 pkg Saflager Lager (DCL/Fermentis W-34/70) Yeast

Beer Profile
Est Original Gravity: 1.053 SG Measured Original Gravity: 1.053 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.3 % Actual Alcohol by Vol: 5.2 %
Bitterness: 25.4 IBUs Calories: 177.4 kcal/12oz
Est Color: 15.5 SRM
Mash Profile

Mash Name: BIAB, Medium Body
Total Grain Weight: 6 lbs 13.0 oz
Sparge Water: 0.00 gal
Grain Temperature: 72.0 F
Sparge Temperature:
Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Estimated Mash PH: 5.5

Mash Steps
Name Description Step Temperature Step Time
Saccharification Add 5.11 gal of water at 158.9 F Mash @ 153.0 F 60 min
Sparge Step: If steeping, remove grains, and prepare to boil wort
Mash Notes: Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a medium body beer profile.

Carbonation and Storage
Carbonation Type: Keg Volumes of CO2: 2.5
Pressure/Weight: 14.89 PSI Carbonation Used: Keg with 14.89 PSI
Keg/Bottling Temperature: 36.0 F Age for: 30.00 days

 

[Brooothru]

Here is my version of a Munich Dunkel lager. I researched the style and this is comparable to some commercial versions I've had.
NOTE: THIS IS A 3.4 GALLON BATCH SIZE WITH A FINAL KEGGING VOLUME OF 3 GALLONS!!!

I BIAB so you may need to adjust the grain bill to match your rig as well as scale up or down depending on your needs.

Being a 3 gallon recipe, 1 package of 34/70 was sufficient for this size.

Dunk!!!
Munich Dunkel
Type: All Grain Date: 28 Jul 2019
Batch Size (fermenter): 3.40 gal Brewer: Nick
Boil Size: 4.77 gal Asst Brewer:
Boil Time: 60 min Equipment: Windblown Brewery 3 gal.
End of Boil Volume 3.67 gal Brewhouse Efficiency: 74.00 %
Final Bottling Volume: 3.00 gal Measured Mash Efficiency 80.4 %
Fermentation: Lager, Two Stage Taste Rating(out of 50): 42.0

Ingredients
Amt Name Type # %/IBU Volume
5 lbs 4.0 oz Munich Malt (9.0 SRM) Grain 1 77.0 % 0.41 gal
1 lbs 4.0 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 2 18.3 % 0.10 gal
2.5 oz Carafa I (337.0 SRM) Grain 3 2.3 % 0.01 gal
2.5 oz Melanoiden Malt (27.0 SRM) Grain 4 2.3 % 0.01 gal
1.00 oz Tettnang (Tettnang Tettnager) [3.70 %] - Boil 60.0 min Hop 5 16.2 IBUs -
0.50 oz Tettnang (Tettnang Tettnager) [3.70 %] - Boil 30.0 min Hop 6 6.2 IBUs -
0.50 oz Tettnang (Tettnang Tettnager) [3.70 %] - Boil 10.0 min Hop 7 2.9 IBUs -
0.5 Items Whirlfloc Tablet (Boil 5.0 mins) Fining 8 - -
1.0 pkg Saflager Lager (DCL/Fermentis #W-34/70) [50.28 ml] Yeast 9 - -

Beer Profile
Est Original Gravity: 1.053 SG Measured Original Gravity: 1.053 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.3 % Actual Alcohol by Vol: 5.2 %
Bitterness: 25.4 IBUs Calories: 177.4 kcal/12oz
Est Color: 15.5 SRM
Mash Profile

Mash Name: BIAB, Medium Body Total Grain Weight: 6 lbs 13.0 oz
Sparge Water: 0.00 gal Grain Temperature: 72.0 F
Sparge Temperature: Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Estimated Mash PH: 5.5


Mash Steps
Name Description Step Temperature Step Time
Saccharification Add 5.11 gal of water at 158.9 F Mash @ 153.0 F 60 min
Sparge Step: If steeping, remove grains, and prepare to boil wort
Mash Notes: Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a medium body beer profile.

Carbonation and Storage
Carbonation Type: Keg Volumes of CO2: 2.5
Pressure/Weight: 14.89 PSI Carbonation Used: Keg with 14.89 PSI
Keg/Bottling Temperature: 36.0 F Age for: 30.00 days
Fermentation: Lager, Two Stage Storage Temperature: 36.0 F

View attachment 676730
View attachment 676729

Looks beautiful. Back when I frequently traveled to Germany I would occasionally quaff a liter or two of Dunkel. It was a very nice contrast to the lighter Pils and Helles which were always my go-to beers, and your beer looks exactly like a 'slam dunk' likeness of the Dunkels I remembered.

Dang it. Now I have ANOTHER must-do beer to brew. Thank you, I suppose.

Brooo Brother

 

[camonick]

...and your beer looks exactly like a 'slam dunk' likeness of the Dunkels I remembered.

Dang it. Now I have ANOTHER must-do beer to brew. Thank you, I suppose.

Brooo Brother

Funny you mention that. Here's a picture of my bottle label.

 

[Brooothru]

Funny you mention that. Here's a picture of my bottle label.

View attachment 676774

That's really cool. I also saw you recipe post of "Blonde Moment". You're brewing some good lookin' beers, not to mention some clever labels.

 

[Pianoman]

Thanks for posting! Subscribing

 

[BongoYodeler]

Hi @camonick I love Dunkels but have never brewed one before, or any kind of lager for that matter. So I'm thinking of brewing a Dunkel and have started looking at some recipes and I saw this one, (looks beautiful btw). What were your impressions of it? Anything you'd do differently?
I don't secondary so I'd be more apt to leave it in the fermenter for 3 weeks or so and then pressure transfer to a keg to lager for a month or more.

 

[camonick]

Hi @camonick I love Dunkels but have never brewed one before, or any kind of lager for that matter. So I'm thinking of brewing a Dunkel and have started looking at some recipes and I saw this one, (looks beautiful btw). What were your impressions of it? Anything you'd do differently?
I don't secondary so I'd be more apt to leave it in the fermenter for 3 weeks or so and then pressure transfer to a keg to lager for a month or more.

Thanks for considering my recipe. As of now, I wouldn’t change a thing. I have changed the amount of Carafa and the darkness a little but haven’t noticed any big difference so I just brew the original recipe. I personally think it’s as good or better than any American version of a Dunkel and might hold its own against some imported brews. I have shared it with several members in the FotHB trades, and I know @ThirstyPawsHB (Pianoman) has a fondness for it. I don’t secondary either and just noticed the fermentation schedule says 2 stage… please ignore that.
Good luck if you decide to brew this and please let me know your impressions if you do.

Edit:
Here is the water profile I use for my full volume no sparge BIAB
Water: RO
Ca: 44
Mg: 10
Na: 17
Cl: 11
Sulfate: 22
Estimated mash pH 5.5

 

[BongoYodeler]

Thanks for considering my recipe. As of now, I wouldn’t change a thing. I have changed the amount of Carafa and the darkness a little but haven’t noticed any big difference so I just brew the original recipe. I personally think it’s as good or better than any American version of a Dunkel and might hold its own against some imported brews. I have shared it with several members in the FotHB trades, and I know @ThirstyPawsHB (Pianoman) has a fondness for it. I don’t secondary either and just noticed the fermentation schedule says 2 stage… please ignore that.
Good luck if you decide to brew this and please let me know your impressions if you do.

Edit:
Here is the water profile I use for my full volume no sparge BIAB
Water: RO
Ca: 44
Mg: 10
Na: 17
Cl: 11
Sulfate: 22
Estimated mash pH 5.5

Thank you!! I think I’ll try to brew it later this month or early September using your recipe scaled to my setup.

 

[Beermeister32]

My Dunkel label…

 

[Beermeister32]

Last Dunkel I did was based more on Pilsner malt with just a small amount of Carafa 2. Also the hopping schedule was less, I believe it was about 1 to 1.5 oz Hallertau Mittlefruh for the entire 5 gallon batch.