Dunkel help
- alix101
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Dunkel help
Has anyone got a good dunkel recipe, I can't get enough at the moment ,so it would make sense to brew one, I don't have temp control! not sure if its a problem with this style? Any ideas would be greatly appreciated I could even be willing to do a decoction mash if it adds anything.
"Everybody should belive in something : and I belive I'll have another drink".
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- Falling off the Barstool
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Re: Dunkel help
Here's one. Whatever amount of grains gets you to 1.050 on your system.alix101 wrote:Has anyone got a good dunkel recipe, I can't get enough at the moment ,so it would make sense to brew one, I don't have temp control! not sure if its a problem with this style? Any ideas would be greatly appreciated I could even be willing to do a decoction mash if it adds anything.
56% lager malt
28% dark munich malt
10% light munich malt (or vienna malt)
4% melanoiden malt
2% caraffa III
20 IBUs of your favorite noble type hop
mash at 67
Without temperature control I'd suggest Wyeast 1007 as close to 16-18 as you can get.
I'm just here for the beer.
- alix101
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Re: Dunkel help
Thanks looks just the job ...any nobel hops ?or should it be saaz
"Everybody should belive in something : and I belive I'll have another drink".
Re: Dunkel help
Hi!
Yes a good dunked is a great brew...
The dark maltyness hides a few minor flaws from a poorly control fermentation temp.
If you get it on soon you should find somewhere to ferment it at 12-15C which is about as high as you can get away with...
You can use a couple (or three) packs of saflager s 23
Do you have a pb that you can pop in the fridge for a couple of weeks to lager the beer once primary is complete?
That's what I did for the dunked I did...
Grist was similar to that above, I used tettnang to hop to25ibu
The German ale or kolsch yeast is a good alternative to a lager yeast if you can't maintain a cool temp for the two weeks primary will take.
Go for it what ever yeast option you go for

Cheers!

Yes a good dunked is a great brew...
The dark maltyness hides a few minor flaws from a poorly control fermentation temp.
If you get it on soon you should find somewhere to ferment it at 12-15C which is about as high as you can get away with...
You can use a couple (or three) packs of saflager s 23
Do you have a pb that you can pop in the fridge for a couple of weeks to lager the beer once primary is complete?
That's what I did for the dunked I did...
Grist was similar to that above, I used tettnang to hop to25ibu
The German ale or kolsch yeast is a good alternative to a lager yeast if you can't maintain a cool temp for the two weeks primary will take.
Go for it what ever yeast option you go for

Cheers!

- alix101
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Re: Dunkel help
Thanks Guy. I can chill it after primary in my kegerator ,come to think of it I do have some control in there, I've just loaded up on hops ...but mostly american so the misses will be pleased to see more hops arriving 

"Everybody should belive in something : and I belive I'll have another drink".
- Barley Water
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Re: Dunkel help
Just a couple of things: first of all, you can do away with the pils malt altogether and use 100% Munich malt as the base (I use 50% light and 50% dark myself). Secondly, if you can't control fermentation temperature, that's a problem. You will end up with fruity tasting fermentation by products which you really don't want in this style. I agree with one of the other posters, if you can't go cold, try an Alt yeast, that should be more forgiving. Incidentally, any German noble hop will do for bittering, this is a malt focused beer so it's just bitter enough to avoid a cloying presentation. Oh yeah, just to get everyone started, I like to do a double decoction. It makes the entire house smell like I'm baking pumpernickel or something, great fun and it's all about creating melonodin reactions. 

Drinking:Saison (in bottles), Belgian Dubbel (in bottles), Oud Bruin (in bottles), Olde Ale (in bottles),
Abbey Triple (in bottles), Munich Helles, Best Bitter (TT Landlord clone), English IPA
Conditioning: Traditional bock bier, CAP
Fermenting: Munich Dunkel
Next up: Bitter (London Pride like), ESB
So many beers to make, so little time (and cold storage space)
Abbey Triple (in bottles), Munich Helles, Best Bitter (TT Landlord clone), English IPA
Conditioning: Traditional bock bier, CAP
Fermenting: Munich Dunkel
Next up: Bitter (London Pride like), ESB
So many beers to make, so little time (and cold storage space)
- alix101
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Re: Dunkel help
Thanks, another great post . I'm going to have to get my temperature fridge sorted soon. think this could be, an opportunity to try my first decoction...but only when the, family are out.
"Everybody should belive in something : and I belive I'll have another drink".
Re: Dunkel help
Simple recipe, hard to make well.
100% Munich malt (recommend Weyermann)
(or add 2-3% carafa special for colour)
Double or triple decoction mash if you can - if not you may want to use 3% or more melanoidin malt.
Mittelfruh or other noble hop (probably not saaz though) to 20-25 IBU
Lager yeast (WLP833 good choice), pitch properly (ie big starter), ferment cold (10-12C).
100% Munich malt (recommend Weyermann)
(or add 2-3% carafa special for colour)
Double or triple decoction mash if you can - if not you may want to use 3% or more melanoidin malt.
Mittelfruh or other noble hop (probably not saaz though) to 20-25 IBU
Lager yeast (WLP833 good choice), pitch properly (ie big starter), ferment cold (10-12C).
- alix101
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Re: Dunkel help
Thanks I've been reading radical brewing he has a similar recipe, I'm going to give the decoction a go , I'm ever willing to try techniques, just need the misses to go out for the day to concentrate on it. And I also need better temp control before I try it.... its fast becoming my favourite style.
"Everybody should belive in something : and I belive I'll have another drink".