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Split batch Dunkel

To be brewed twice, comparing Wyeast 2308 Munich with White Labs Octoberfest.

Brewer: srichens Email: -
Beer: Split batch Dunkel Style: Munich Dunkel
Type: Partial mash Size: 24 liters
Color:
24 HCU (~13 SRM)
Bitterness: 25 IBU
OG: 1.046 FG: 1.008
Alcohol: 4.8% v/v (3.8% w/w)
Water: Local water is 2/3 strength Munich water. Only sparge water treated with phosphoric acid.
Grain: 5 lb. Canadian 2-row (Gambrinus)
2 lb. American Vienna
4 oz. Honey Malt
4 oz. American crystal 90L
8 oz. Belgian CaraVienne
4 oz. American chocolate
Mash: 85% efficiency
Infusion 157°F overnight with 8.25 L water.
Boil: 60 minutes SG 1.064 17 liters
1 lb. Light malt extract
NOTE: "20 minute" hops are actually FWH.
Hops: 25g Northern Brewer (7.5% AA, 45 min.)
12g Mt. Hood (4.5% AA, 20 min.)
12g Mt. Hood (4.5% AA, 10 min.)
Yeast: Wyeast from secondary yeast cake. White Labs from 2 L starter.
Log: Target fermentation temperature 45°F
Carbonation: 1 cup dextrose
Tasting: Definitely different beers. The Wyeast 2308 cranked out loads of sulphur aroma and didn't totally reduce it during lagering, but I like that. The White Labs was funkier, I found it a touch phenolic although most of the club members preferred it.

Recipe posted 12/23/03.