2017 Decembeer Exchange: December 25 - Munich Dunkel

[RubberToe]

Munich Dunkel (2008 BJCP 4B) - I'm not up on the new guidelines for this one, sorry.
http://www.bjcp.org/2008styles/style04.php#1b

Pronounced doon-kel.

This is my third time brewing this style, you may see my other attempts here: http://www.brewnosers.org/forums/viewto ... =55&t=9051

Overall the brew went well but I think I messed up my boil off and didn't hit my numbers quite right because of that. I wanted this beer to be slightly bigger for Christmas.

For transparency I'm leaving the sugar additions in the recipe but omit them if you brew this. Compare to my recipes linked above. I messed up and needed to add the dextrose & DME to fix it. As brewers we need to think on the fly sometimes. Despite the problems I'm pretty happy how it turned out. I Mixed DME & dextrose there so either one wouldn't have too much impact on the beer's character (too dry or too high FG).



Recipe: Munich Dunkel 201710
Brewer: Rob Shortt
Style: Munich Dunkel

Recipe Specifications
--------------------------
Boil Size: 52.9 l
Post Boil Volume: 46.9 l
Batch Size (fermenter): 43.0 l
Bottling Volume: 40.2 l
OG: 1.053 SG
FG: 1.013 SG
Estimated Color: 24.3 SRM
Estimated IBU: 30.8 IBUs
Brewhouse Efficiency: 74.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
56.3 l Munich, Germany Water 1 -
10.50 g Chalk (Mash 60.0 mins) Water Agent 2 -
3.50 g Baking Soda (Mash 60.0 mins) Water Agent 3 -
7500.0 g Munich Malt - 12L (12.0 SRM) Grain 4 72.8 %
1000.0 g Aromatic (BestMälz) (33.0 SRM) Grain 5 9.7 %
1000.0 g Vienna Malt (3.5 SRM) Grain 6 9.7 %
400.0 g Carafa Special III (Weyermann) (470.0 SR Grain 7 3.9 %
27.0 g Hallertau Magnum [14.20 %] - First Wort Hop 8 25.2 IBUs
24.0 g Hallertauer [6.40 %] - Boil 20.0 min Hop 9 5.6 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 10 -
4.0 pkg Saflager Lager (DCL/Fermentis #W-34/70) Yeast 11 -
250.0 g DME Golden Light (Briess) (4.0 SRM) Dry Extract 12 2.4 %
150.0 g Corn Sugar (Dextrose) (0.0 SRM) Sugar 13 1.5 %


Mash Schedule: BIAB, Light Body
Total Grain Weight: 10300.0 g
----------------------------
Name Description Step Temperature Step Time
Saccharification Add 49.6 l of water at 69.1 C 65.5 C 90 min

90 minute mash, 60 minute boil.

Cheers, and I hope you all enjoy!

[RubberToe]

I'm drinking a bottle I left out as a control and it has no head / retention. There does seem to be plenty of carbonation in solution though, I feel it come out if I swish it around.

[John G]

Good job Rob. I like this one. Very bready (bread crust dark bready flavours with a great dry finish) malt flavours. Cleanly brewed. Mine had perfect carbonation, a smaller head, but still there and persistent. Nice brew.

[amartin]

Drinking this now (on schedule even!). Good job, smooth and malty, but dry enough that it's not cloying. Bready, and I'm getting a bit of a licorice thing there too.


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[CartoonCod]

Nice beer. Ruby dark red, good carbonation, I’m getting a bit of tasty burnt caramel notes. Lots of Munich malt character. I find the mouthfeel is a bit off, a bit of a mineral feeling. Personally I’d dial down the aromatic malt a bit, but I’m a bit sensitive to it after I made an aromatic malt beer bomb. Thanks!


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[RubberToe]

Thanks. Funny, I'm already planning on reducing the aromatic / melanoiden by about 15% next time. This one ended up a bit of a malt bomb. Dry malty though, which is my favourite. Out of the 3 times I've brewed this recipe #1 was my favourite.

[sheppard107]

This was nice. Malty but not in a sweet sense. Dry. Did get hints of a roasted character or maybe burnt. Not quite sure where that came from. Thanks.

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[Halifax_Jeff]

Having this now and I really like it. I'm getting a nice persistent medium head. Has a little shimmer too.

Not familiar with the style but I'm into this. Thanks

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[jmacdonald]

Had this tonight. Not much I can add that hasn't been said. Another tasty brew!