Munich Dunkel Recipe

[CadillacAndy]

Does the amount of water matter? 8-16 oz?

I usually try to use as little as needed to wet it and extract the color. Think of it like trying to make a very strong cup of coffee.

 

[Tomcat0304]

I usually try to use as little as needed to wet it and extract the color. Think of it like trying to make a very strong cup of coffee.

Thank you for the recipe and tips! I'll be brewing it on Monday.

 

[CadillacAndy]

Thank you for the recipe and tips! I'll be brewing it on Monday.

Awesome! Happy to help. Good luck and let me know how it turns out.

 

[user 345769]

this will be my first Dunkel what you all think of my bill
7lbs 2row
1 lbs Château Biscuit
1.6 lbs Crystal 75
6.8 oz Château Chocolate
11.5 oz malted oats just for head retention and mouthfeel.
SRM is at 22.5
Northren brewers 1 oz 60 min boil
Mt Hood 1 oz whirlpool 60 mins
IBU's 21.3
this will give me Sg of 1.057
my yeast i picked is Diamond Lager.
From my understanding, Dunkel have the flavors of Caramel chocolate and biscuit with easy on the maltiness and hop flavors and aroma.
I am using BeerSmith 3
5 gal with BHF 82%

 

[kylewag]

this will be my first Dunkel what you all think of my bill
7lbs 2row
1 lbs Château Biscuit
1.6 lbs Crystal 75
6.8 oz Château Chocolate
11.5 oz malted oats just for head retention and mouthfeel.
SRM is at 22.5
Northren brewers 1 oz 60 min boil
Mt Hood 1 oz whirlpool 60 mins
IBU's 21.3
this will give me Sg of 1.057
my yeast i picked is Diamond Lager.
From my understanding, Dunkel have the flavors of Caramel chocolate and biscuit with easy on the maltiness and hop flavors and aroma.
I am using BeerSmith 3
5 gal with BHF 82%

That will probably make a fine beer. I don't know if it would be a proper Dunkel though. You should read the above comments about including Munich malts and especially the comments about the use of crystal malts. Also look at these guidelines - https://www.bjcp.org/style/2015/8/8A/munich-dunkel/.

 

[camonick]

this will be my first Dunkel what you all think of my bill
7lbs 2row
1 lbs Château Biscuit
1.6 lbs Crystal 75
6.8 oz Château Chocolate
11.5 oz malted oats just for head retention and mouthfeel.
SRM is at 22.5
Northren brewers 1 oz 60 min boil
Mt Hood 1 oz whirlpool 60 mins
IBU's 21.3
this will give me Sg of 1.057
my yeast i picked is Diamond Lager.
From my understanding, Dunkel have the flavors of Caramel chocolate and biscuit with easy on the maltiness and hop flavors and aroma.
I am using BeerSmith 3
5 gal with BHF 82%

Are you aiming for a traditional dunkel, or just a dunkel-like beer? None of those ingredients would be included in a traditional dunkel except for the yeast. If those are the only ingredients you have access to, then you can certainly give it a try. I have a recipe that uses mostly Munich 2 (77%), some pilsner (18.3%), and a tiny bit of carafa 1 (2.3%) and Melanoiden (2.3%) for color and flavor. SRM should be in the neighborhood of 15. Tettnang hops for around 25 IBUs. I use 34/70 yeast, but Diamond is good too.
I wouldn’t use any crystal malts. It should be malty but not sweet.

 

[user 345769]

hey guys thanks for your responses. Iv never brewed to a style as of yet most of my recipes are made with what i have on hand but i do try to make my beer as close as i can with the limited grains a have in my deep freezer.

but as of 2020 iv been out of a brew system and Iv saved up and with my new investment i figured its time to try and make to style when the occasion arises.

I will when i get home form work be looking at the link @kylewag provided
@camonick Unfortunately, I don't have any of those ingredients in stock. I would have to order them.
thanks again

 

[user 345769]

this is my Munich Dunkel i plan on doing what do you all think

Amt​	Name​	Type​	#​	%/IBU​	Volume​
8 lbs​	DIY Pale Malt (3.00 SRM)​	Grain​	1​	76.2 %​	​
1 lbs​	Munich I (Weyermann) (7.10 SRM)​	Grain​	2​	9.5 %​	​
1 lbs​	Munich II (Weyermann) (8.50 SRM)​	Grain​	3​	9.5 %​	​
8.0 oz​	Carafa II (412.00 SRM)​	Grain​	4​	4.8 %​	​
0.50 oz​	Magnum [12.00 %] - Boil 60.0 min​	Hop​	5​	19.3 IBUs​	-​
1.00 Items​	Whirlfloc Tablet (Boil 15.0 mins)​	Fining​	6​	-​	-​
1.25 oz​	Saaz [3.75 %] - Boil 15.0 min​	Hop​	7​	9.3 IBUs​	-​
1.0 pkg​	London ESB English Style Ale Yeast (Lallemand #-) [23.66 ml]​	Yeast​	8​	-​	-​
1.00 tsp​	Yeast Nutrient (Primary 3.0 days)​	Other​	9​	-​	-​

Munich Dunkel

Gravity, Alcohol Content and Color​

Est Original Gravity: 1.062 SG
Est Final Gravity: 1.017 SG
Estimated Alcohol by Vol: 6.0 %
Bitterness: 28.6 IBUs
Est Color: 18.95 SRM

Measured Original Gravity: 1.015 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 0.6 %
Calories: 50.2 kcal/12oz

 

[camonick]

It’ll be beer, but certainly not a Dunkel with that yeast.

 

[user 345769]

with that yeast.

unfortunately, that's all I have at this time that even comes close I know it is not the right one.

 

[mashdar]

Do you have 34/70? That London ESB is a low attenuator. If you're trying to imitate a real munich dunkel, you want it fairly dry.

Edit: Also, that's low on munich malt. My Dunkel is 8 lbs Munich (types vary), and 2 lbs pilsner.

edit 2: Is the DIY home malted? Neat. Maybe more flavor there than normal pale?

edit 3 (lol?): Is that carafa ii or carafa special ii? Most dunkels just use the carafa special for color - the regular will be roastier than is typical of the style, especially at 8oz.

 

[user 345769]

Do you have 34/70? That London ESB is a low attenuator. If you're trying to imitate a real munich dunkel, you want it fairly dry.

no unfortunately not, I thought the london would work as from the info i have stated it would let the malt shine but I have no clue really. As this is my first brew by style.

that's low on munich malt.

lol not sure what happened there this was what I was supposed to post

10 lbs​	Munich I (Weyermann) (7.10 SRM)​	Grain​	1​	77.2 %​	0.84 gal​
2 lbs 8 oz​	Munich II (Weyermann) (8.50 SRM)​	Grain​	2​	11.5 %​	0.13 gal​
2 lbs​	DIY Pale Malt (3.00 SRM) in lou of the pilsner but my DIY is close but not exact from all iv read about malting​	Grain​	3​	8.3 %​	0.09 gal​
6.7 oz​	Carafa Special II (Weyermann) (415.00 SRM)​ ​	Grain​	4​	3.0 %​	0.03 gal​
0.71 oz​	Magnum [12.00 %] - Boil 60.0 min​	Hop​	5​	26.6 IBUs​	-​
1.20 Items​	Whirlfloc Tablet (Boil 15.0 mins)​	Fining​	6​	-​	-​
1.87 oz​	Saaz [3.75 %] - Boil 15.0 min​	Hop​	7​	10.9 IBUs​	-​
1.0 pkg​	London ESB English Style Ale Yeast (This is the original yeat of the recipe German Bock Lager (White Labs #WLP833)​	Yeast​	8​	-​	-​
1.00 tsp​	Yeast Nutrient (Primary 3.0 days)​	Other​	9​	-​

Is the DIY home malted?

so yes my DYI Pale malt is/has been malted I was very happy with it. the diastatic power is unknown but my test sample showed some promise as my start SG was 1.003 and finished at 1.030 with an SRM of about 3-7 very light but as a nice mild maltiness with some toasted/bready after notes. i have a bunch of posts in the How to Malt at home thread.

Is that carafa ii or carafa special ii?

it is Carafa Special II, I had to d/l some fermentable addons in my beersmith 3 to find the special II.

 

[mashdar]

That recipe looks spot on other than the yeast. If that's what you've got, go for it! It'll be a little sweet for the style, but probably tasty.

I've been brewing all kinds of stuff with 833 for the last year or two. I just overbuild starters and store in pressure-cooker-sterilized jars. It takes a while to floc, but is otherwise quite well behaved. If you want to brew a bunch of malty lagers and can get your hands on it, it's great.