What’s your favorite beer style? My usual answer to that is – whatever I happen to have in my hand at the moment. Not entirely true, but true enough. I can honestly say that there is not one style I don’t like at all, if it’s well-made. Even light American lagers, generally looked down upon by home brewers, can be a refreshing beverage if they are well brewed.
When I look back over a year of brewing, however, there emerges one interesting trend. Almost 75% of what I have brewed in the last twelve months has been dark. Part of it is, I guess, that there are more dark beer styles in general – it is much harder to keep a beer light in color than it is to brew a dark beer. But I’m not talking about ambers and light browns, I’m talking about DARK beers. Stouts, porters, dark rye beers, black lagers, dark Belgian dubbels, etc. And here I am this morning continuing the trend, as I brew a Munich Dunkel. Dark reddish brown in color, malty and sweet, this is a nice style of lager for those who like a balanced beer. It’s not huge and alcoholic, it’s not overly hopped, not particularly aromatic, just a nice medium-bodied dark beer with enough bitterness to keep the malt in check and enough malt to support some hop flavor.
5 gallons, all-grain
- 4.75 lbs. lager malt
- 3 lbs. dark Munich malt
- .75 lbs. 120°L crystal malt
- .75 lbs. toasted Victory malt
- 1 oz. Carafa malt
- 1 oz. black malt
- 1 oz. roasted barley
- 1.9 AAU’s Mt Hood hop pellets (1/2 oz. @3.8% aa)
- 3 AAU’s Perle hop pellets (1/2 oz. @6% aa)
- 3.8 AAU’s Mt. Hood pellets (1 oz.)
- 1.5 AAU’s Hallertau hop pellets (1/2 oz. @3% aa)
- White Labs Southern German Lager yeast (WLP838) recultured to 1-1/2 cups slurry (see previous post, “Save the Yeast”)
The night before brewing, toast the Victory malt on a cookie sheet, 15 minutes @375°F.
Grind all grains.
On Brew Day, heat 13 quarts water to 165°F. Mash in grains and hold 75 minutes at 154°F. Heat 15 quarts water to 170°F, begin runoff. Sparge, collect 6 gallons of sweet wort. Heat to boiling. AT onset of boil, add 1st Mt. Hood pellets, boil 45 minutes. Add Perle hops, boil another 15 minutes. Add the rest of the Mt. Hood, boil a further 15 minutes. Add the Hallertau, boil 15 more minutes (90 total), remove from heat. Chill to 80 – 85°F, as quickly as possible. Take a hydrometer reading, pour with much splashing into your sanitized primary fermenter. Pitch yeast, seal and ferment at 60°F for ten days to two weeks. Rack to secondary, age cold (38 – 42°F) for four to six weeks. Prime with 3/4 cup of corn sugar, bottle and condition six weeks or more.
IBU’s: 31.5 (a bit high for style, but I like it a little hoppier than the classic profile)
Brewing notes: While grinding the grains I had a potential setback – my mill stopped actually processing the grains, it was just spinning without drawing anything through. And it was making a horrible “fingernails-on-the-chalkboard” kind of noise. A rock. Sure enough, I removed all the grain from the hopper and round a piece of amber-colored quartz about the size of a kernel of barley which was jammed in between the rollers and preventing them from functioning. It took about ten minutes to pry it loose and remove it, but there were no further problems.