Munich Dunkel...ish

[196osh]

Brew Type: All Grain Date: 06/07/2010
Style: Munich Dunkel Brewer:
Batch Size: 20.00 L Assistant Brewer:
Boil Volume: 29.22 L Boil Time: 90 min
Brewhouse Efficiency: 75.00 %

Brewing Steps Check Time Step
06/07/2010 Clean and prepare equipment.
-- Measure ingredients, crush grains.
-- Prepare 34.23 L water for brewing
-- Prepare Ingredients for Mash
Amount Item Type
2.50 kg Lager Malt (3.9 EBC) Grain
1.80 kg Munich Malt (17.7 EBC) Grain
0.20 kg Carafa III (1034.3 EBC) Grain

-- WARNING: Preheat Mash Tun - No equipment adjustments made!
2 min Mash Ingredients
Protein Rest: Add 18.76 L of water at 52.5 C
35 min - Hold mash at 50.0 C for 35 min
2 min Saccharification: Decoct 7.95 L of mash and boil it
45 min - Hold mash at 68.3 C for 45 min
10 min Mash Out: Heat to 75.6 C over 10 min
10 min - Hold mash at 75.6 C for 10 min
-- Add first wort hops to boiler at start of sparge
Amount Item Type
35.00 gm Hallertauer Mittelfrueh [4.10 %] (60 min) (First Wort Hop) Hops

-- Drain Mash Tun
-- Batch Sparge Round 1: Sparge with 15.47 L of 75.6 C water.
-- Add water to achieve boil volume of 29.22 L
-- Estimated Pre-boil Gravity is: 1.043 SG with all grains/extracts added
Boil for 90 min Boil Ingredients
Boil Amount Item Type
20 min 30.00 gm Hallertauer Mittelfrueh [4.10 %] (20 min) Hops

-- Cool wort to fermentation temperature
-- Add water (as needed) to achieve volume of 20.00 L
-- Siphon wort to primary fermenter and aerate wort.
-- Add Ingredients to Fermenter
Amount Item Type
2 Pkgs SalfLager W-34/70 (DCL) Yeast-Lager



Did my First ever decoction mash. Went quite well I hit my pre boil targets pretty good. Lets see what comes of it.

Pics to follow.

[Manx Guy]

Nice!

I like a good dunkel...

Be good to know how it works out especially as you did a decoction...



Guy

[mysterio]

Nice one, I love a dunkel - save me a couple!

[196osh]

Will do man. When that Imperial I-P-ainintheAss is all fermented out and carbed up we should meet up for a session.

[196osh]

A few random photos:



Decoction going



Non Decocted mash liquid. Was very cloudy almost milky.



Hops and FWH.

Went all pretty well got just over 20L @ 1054

[mysterio]

Will do man. When that Imperial I-P-ainintheAss is all fermented out and carbed up we should meet up for a session.

Yea man. I've got the place set up great. I've got a HD projector, kegerator and everything. You can tell a guy has moved in.

[196osh]

Yea man. I've got the place set up great. I've got a HD projector, kegerator and everything. You can tell a guy has moved in.

Awsome dude, HD projector. I want one, . I think if I was to move in I would be relegated to the broom cupboard.

The Dunkel is fermenting away quite nicely, Is sitting between 11.5 and 13C so thats fine.

[bosium]

mmmm I love dunkel. Hope it turns out well

[196osh]

Cheers. This is my first AG lager. Within the next few weeks I shall need to find out how to bypass a fridges thermostat.

[mysterio]

'Rip it out and start again' to paraphrase Edwyn Collins

[196osh]

Just checked the gravity on this guy. its down to 1020. Which is fairly rapid.

I can't detect any diacytle. Should I do a rest?

[mysterio]

It never hurts to do a rest. You will tend not to taste diacetyl at this stage, the danger is of diacetyl precurser (alpha acetolactate). This will turn into diacetyl after fermentation when you rack to keg/bottle in the presence of oxygen.

[196osh]

Ahh right. I shall whack it out of the fridge now then. Still has a head on it and is fermenting away quite well. I think Its going to go end up quite dry which is ok by me.

[196osh]

Down to 1015. Tastes great.

I am thinking of keeping this at room temp for a few more days. Dropping it down to 2C for 5 days. Then bottling.

Sound ok?

[Barley Water]

Nice work there, it is nice to see someone who likes to do things the traditional way. I think you will be very happy with the taste of your brew, it kind of reminds me of liquid lite chocoate cake, in a beer sort of way. I also really like the way the house smells when doing the decoctions, sort of a pumpernickel bread kind of aroma. I just purchased some lager yeast this weekend and will be making my starter beginning on Wednesday. My first beer on that yeast will be an Octoberfest and I may well make a Dunkel after that. I just love brewing this time of year, I am sure my garage gets up to at least 110F this time of year with the propane going.