Poke-Check Dark

Brewer: Matt Arnold Email: -
Beer: Poke-Check Dark Style: Munich Dunkel
Type: All grain Size: 5 gallons
Color:
57 HCU (~24 SRM)
Bitterness: 26 IBU
OG: 1.055 FG: 1.014
Alcohol: 5.3% v/v (4.1% w/w)
Grain: 8 oz. Wheat malt
9 lb. German Munich
8 oz. Belgian Special B
4 oz. British chocolate
8 oz. Melanoidin malt
Mash: 70% efficiency
15 minutes at 135°F, 60 minutes at 156°F.
Boil: 70 minutes SG 1.039 7 gallons
1 tsp rehydrated Irish Moss added with 15 minutes left in the boil.
Hops: .5 oz. Hallertau Northern Brewer (8.5% AA, 60 min.)
1 oz. Hallertau Hersbrucker (1.3% AA, 60 min.)
1 oz. Hallertau Hersbrucker (1.3% AA, 30 min.)
.25 oz. Hallertau Hersbrucker (1.3% AA, 15 min.)
.25 oz. Hallertau Hersbrucker (aroma)
Yeast: 2 pkg Danstar Nottingham dry yeast, rehydrated.
This winter: Wyeast Bavarian Lager.
Log: Primary: one week at 60°F.
Secondary: three weeks at 40°F. (or more)
Carbonation: Kegged and forced carbonated.
Tasting: Nice and malty! If I could find dark munich, I'd eliminate
the Special B (actually, it was CaraB from St. Pat's) altogether.

Recipe posted 05/17/98.