Dunkel help

[alix101]

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.

[Rookie]

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.

Here's one. Whatever amount of grains gets you to 1.050 on your system.
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.

[alix101]

Thanks looks just the job ...any nobel hops ?or should it be saaz

[Manx Guy]

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!

[alix101]

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

[Barley Water]

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.

[alix101]

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.

[coatesg]

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).

[alix101]

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.