46 replies to this topic

[Genesee Ted]

Good info! Thanks Ken!

[Big Nake]

I had a red lager lined up for this weekend but you're really, really making me want to make a dunkel.  Like really, really, really.  Like I think you changed my mind.    One reason is that I have this Omega Bayern (Augustiner's yeast) ready for one last go and Augustiner's dunkel is outstanding.  

[HVB]

I had a red lager lined up for this weekend but you're really, really making me want to make a dunkel.  Like really, really, really.  Like I think you changed my mind. 

I have some dark Munich and WLP835 just sitting around.  I am thinking a dunkel (in cans) would be nice!

[Genesee Ted]

Do you think the caramunich will leave this too sweet or is it just not needed for complexity? It gives some color too, but the carafa could potentially be upped

[Big Nake]

Doobah has changed my mind and here's the recipe (Munich Dunkel, not U Fleku)...

 

 

One thing I wanted to mention is that I looked very closely at the water before I made this beer.  I ended up with:  Ca 60, Mg 13, Na 12, Cl 50 and SO4 50.  Having the SO4 and Cl even made the beer crisper and drier which helped to offset all of that Munich 2.  I have occasionally had a beer that finished overly malty and sweet and it's not a happy beer.    I made this dunkel twice and made notes about how nicely the water balance helped to keep the beer where it should be.

 

 

Do you think the caramunich will leave this too sweet or is it just not needed for complexity? It gives some color too, but the carafa could potentially be upped

I just feel like you're already getting A LOT of maltiness from the Munich and A LOT of color from the carafa so I think it would be unnecessary.  Plus... the Germans are all about simplicity in their recipes.  Anytime I make a German style I think "simple" and try to get to the finish line with as few ingredients as possible.  My latest Oktoberfest lager is two grains and one hop (added one time)... and yeast.  That's it.  

[Big Nake]

I have some dark Munich and WLP835 just sitting around.  I am thinking a dunkel (in cans) would be nice!

Let's all chant, shall we?  ... Brew it!  Brew it!  Brew it! 

 

Is 835 the Andechs yeast?  Did you get that from the White Labs vault program kind of thing?  I have never used it (AFAIK)... do you know what it's like?  Any characteristics you can describe?  

[HVB]

Let's all chant, shall we?  ... Brew it!  Brew it!  Brew it! 

 

Is 835 the Andechs yeast?  Did you get that from the White Labs vault program kind of thing?  I have never used it (AFAIK)... do you know what it's like?  Any characteristics you can describe?  

It is Andechs yeast.  I have not used it but had Andechs fresh in Munich so I want to give it a try.  It was the summer special release this year and I had to search around to find it.  They also have it as a vault offering.

[Genesee Ted]

The yeast won’t be ready til next week. Brewing a rye pale ale instead

[Big Nake]

Doobah:  Here's a reference for you... not a great indicator since it's just wort in the tubing from today's batch but it's something:

 

62% Munich 2, 36% Pilsner, 2% Carafa 3.  It will be dark but not as dark as the U Fleku.  Another shot of dunkel from past batches (same recipe):

[Genesee Ted]

Looks great!

I’m pretty excited for this brew.

[Big Nake]

I'm not sure how much more carafa you would have to add to get it to that opaque look but I would say at least 3% if not more.  Good luck and let us know how it comes out.  Btw, is this being brewed commercially (at your work) or are you just noodling with this on a homebrewing level?

[Genesee Ted]

Commercially. Seven barrels.

[HVB]

Commercially. Seven barrels.

You get a new gig at a brewery?

[Genesee Ted]

I’m going with 58% dark Munich, 35% Pilsner, 7% Carafa III. Gets me to about 32 SRM. I think I mentioned earlier but I’m using WL802. I’ve got some Loral hops that I’ll just add at 60 mins to get 15-20 IBUs.

Can’t wait to drink this beer! I used that same yeast for an Oktoberfest with great results

You get a new gig at a brewery?

I’ve got two (eventually three) breweries that I work with. It’s been probably a year with them but I’ve brewed professionally since 2012. Ran a whiskey distillery for a few years in there too as a second job.

[Big Nake]

Can't wait to hear how it comes out.

[Genesee Ted]

Running off into the fermenter now. 13 P/1.053

I ended up reducing the carafa III down to just shy of 5% 35% pilsner 60% dark Munich

Nice color, wort tastes great

[Big Nake]

Running off into the fermenter now. 13 P/1.053

I ended up reducing the carafa III down to just shy of 5% 35% pilsner 60% dark Munich

Nice color, wort tastes great

Mmm, yum.  That's going to be great.  What did you do on the hops?  802 for the yeast, right?

[denny]

Do you think the caramunich will leave this too sweet or is it just not needed for complexity? It gives some color too, but the carafa could potentially be upped

 

I'd say it's unnecessary

[Genesee Ted]

About 20 IBU of Loral. Yup. 802

[Big Nake]

About 20 IBU of Loral. Yup. 802

Oh yeah, I remember.  Nice.  Update us once you sample it.  I'm transferring my Munich Dunkel tomorrow or Friday and then making a Red Lager over the weekend.