Munchen Dunkel

Brewer: Terry Stinger Email: Stinger_Terry@lilly.com
Beer: Munchen Dunkel Style: Munich Dunkel
Type: All grain Size: 5.5 gallons
Color:
41 HCU (~19 SRM)
Bitterness: 18 IBU
OG: 1.060 FG: 1.015
Alcohol: 5.9% v/v (4.6% w/w)
Water: 10 Gallon R.O. Purified Water
Treat water to match Munich water supply.
Adjust sparge water to pH=5.7 w/ 88% Lactic Acid.
Grain: 6 lb. German Pilsner
7 lb. German Munich
8 oz. Belgian CaraMunich
4 oz. Belgian chocolate
Mash: 65% efficiency
Dough grains into 4 gallons of 165°F treated water.
Rest for 60 to 90 minutes at 153°F. Apply heat if needed.
Mash-out at 168°F for 10 minutes.
Sparge slowly with treated water until 5 gallons is collected.
Or S.G. drops below 1.008.
Boil: 90 minutes SG 1.044 7.5 gallons
Add 1 tsp. of Irish Moss to last 15 minutes of boil.
Chill to 50-70'F.
Hops: 1 oz. Mt. Hood (3.8% AA, 60 min.)
0.5 oz. Tettnanger (3.5% AA, 45 min.)
Yeast: Pitch the active slurry of Wyeast Bavarian lager yeast.
Or a very well grown starter (use Light DME).
Log: Primary ferment at 45-50'F for 2-3 weeks.
Secondary ferment at 33-40'F for 3-8 weeks.
Carbonation: Prime with 3/4 cup of corn sugar and 1 tsp. dry yeast.
Wait 1 month at room temp. for carbonation to be complete.
Continue to lager and bottle condition at 32-40'F.

Recipe posted 05/14/99.