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Bonsai & Brew

Ideas for a Munich Dunkel

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Can't get to Munich for Oktoberfest, so I am looking for ideas for brewing a simple partial-mash Munich Dunkel instead.  This is as far as I have gotten w/Qbrew:

 

Munich Dunkel

Style: Munich Dunkel

Brewer: Bonsai & Brew

Brewer Batch 2.13 gal

Recipe Gravity: 1.053 OG  Estimated FG: 1.013 FG

Recipe Bitterness: 24 IBU  Alcohol by Volume: 5.1%

Recipe Color: 23° SRM  Alcohol by Weight: 4.0%

Ingredients

0.39 lb Mr. Beer Booster Sugar (half-pack)

0.13 lb Weyermann CaraRed

0.25 lb Weyermann Munich Type II

0.19 lb Weyermann Carafa Special II

0.55 lb Mr. Beer BrewMax Pale - LME 

1.87 lb Mr. Beer Octoberfest Lager 

1.00 oz Hallertauer (Germany) Pellet 7 minutes

Saflager W-34/70 Weihenstephan Yeast Temperature Range: 48°-59° F

 

Recipe Notes:  Ferment at lager temp. of 55 °F. 

 

Maybe add an ounce or two of Chocolate malt? 

 

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I brewed this one up Sat. night.  Specialty grains were:

  • Weyermann Munich Type 2, 4 oz.
  • Weyermann Carafa Special II, 2 oz.
  • Weyermann CaraRed, 2 oz.
  • Chateau Chocolate, 1 oz.

I hopped with half an ounce German Tettnang and boiled 10 min.  I then forgot to add the half-pack booster.  I wish I could say that after thoughtful consideration for the style, I decided to omit the booster, but I forgot it.  OG was 1.044 and color is deep in the 20's.

 

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6 hours ago, Bonsai & Brew said:

Bottled @ FG 1.006, so ABV is 4.9%.  I know, pretty exciting post right?

Haha.... sounds great, BB!  ?

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I'm sure that everyone around here has been wondering 'when will Bonsai brew more Dunkel?'  Wonder no longer...

 

More Dunkel

 

Oktoberfest HME, 1.87 lb.

BrewMax Pale LME, 0.55 lb.

Weyermann Munich Type 2, 0.5 lb.

Weyermann Carafa Special II, 0.13 lb.

Melanoidin malt, 0.25 lb.

Simpsons Chocolate malt, 0.06 lb.

German Tettnang, 2.2% AA, 0.3 oz., 20-min.

Saflager W-34/70

 

Mini-mash grains @ 154 F for 50 min.

Sparge with hot tap water.

Heat to hot-break then begin 30 min. boil.

Add LME with 10 min. left and HME at flame-out.

Chill wort, make to volume, aerate and pitch yeast @ 55 F.

Ferment @ 48-54 F for a couple weeks.

 

Consume beer during American Oktoberfest after running out of Marzen.?

 

OG 1.048

IBU 22

SRM 23

 

 

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