I read through the other dunkel thread currently on page 2. I saw the recipes there but I wasn't sure if there were any updates. I also saw an AHA forum thread with Denny from 2010 which I assume could be outdated. When I was in Munich, the Augustiner, Hacker-Pschorr and Hofbrau Dunkels were very good. I don't think I had the chance to try Ayinger, unfortunately. I have some 2308 Munich Lager yeast up and running and wanted to try to make a batch. If I just throw out something that I came up with after reading about 10 threads and articles, would you experts throw some guidance and direction my way? I want to make this as simple as possible and I really like the character I get from Carafa Special III.
Munich Dunkel
6 lbs Best Malz Munich (10L) [62%]
3.50 lbs Avangard German Pilsner [36%]
3 ounces German Carafa Special III [2%]
1.5 ounces Hallertau 3.2% for 60
1 ounce Hallertau 3.2% for 20
2308 Munich Lager Yeast
OG: 1.054, FG: 1.014, IBU: 25, SRM: 17, ABV: 5.2%
I would probably mash around 150° single infusion because I want the beer to finish dry and all that dark munich might have some lingering sweetness which I'm trying to avoid. The pilsner malt should help with that too. Thoughts?