Some experience · 20 litres · all grain
Munich Dunkel
Deep brown, all bread crust and no roast. The style that proves Munich malt on its own can carry an entire beer, and the classic showcase for a decoction mash if you ever want to try one.
Original gravity
1.050
at 72% efficiency
Final gravity
1.013
74% apparent attenuation
Alcohol
4.8%
by volume
Bitterness
18 IBU
Tinseth
Colour
21.2 SRM
42 EBC, Morey
Grain bill
4.77 kg
0.24 kg per litre
Brewed to Munich Dunkel, and all five computed figures land inside the published ranges for it.
OG inFG inABV inIBU inSRM inWhat decides this beer
No roasted barley anywhere. Any coffee or burnt note takes this out of style entirely; the depth is Munich malt and the colour is a pinch of dehusked Carafa.
Fermentables
| Malt | Weight | Colour | Extract | Of grist |
|---|---|---|---|---|
| Munich malt | 3.60 kg | 10 L | 35 ppg | 75% |
| Dark Munich malt | 0.80 kg | 20 L | 34 ppg | 17% |
| Caramunich | 0.25 kg | 60 L | 34 ppg | 5% |
| Carafa Special For colour only. Dehusked, so it adds no roast bitterness at this rate. | 0.12 kg | 400 L | 27 ppg | 3% |
Colour and extract are read from the malt reference, not typed into this recipe, so they are the same figures every other page on the site uses.
Crushing your ownGrain mill$92.90Hop schedule
| Hop | Weight | Alpha | Time | Contributes |
|---|---|---|---|---|
| Hallertau Mittelfrueh | 32 g | 4% | 60 min | 14.8 IBU |
| Spalt | 15 g | 4% | 15 min | 3.4 IBU |
Alpha acid varies by crop year and lot, which is why it lives on the recipe rather than on the variety. Brew to the figure printed on your packet and the bitterness will move; the IBU calculator will tell you by how much.
Method
- 01Mash at 66C for 60 minutes. Add the Carafa in the last ten minutes of the mash for colour without extraction.
- 02Boil 90 minutes.
- 03Ferment at 10C, then diacetyl rest at 18C.
- 04Lager four to six weeks.
Numbers for the day
- Mash
- 66 C for 60 min
- Strike water at 3 L/kg
- 72.3 C
- Strike volume
- 14.3 L
- Boil
- 90 min
- Ferment
- 9-12 C
- Carbonate to
- 2.4 volumes
- Priming dextrose
- 120 g
- Yeast
- Munich LagerWyeast 2308
Strike temperature assumes grain at 20C and priming assumes the beer peaked at 20C after fermentation. Recompute both for your own kitchen on the strike and priming calculators.
For the mashDigital thermometer$12.31
For the fermentTemperature controller$36.00Before you package
Take a gravity reading two days apart and only package when it has not moved. A beer bottled while still fermenting keeps fermenting in the bottle, and the sugar you prime with lands on top of whatever was left. At 2.4 volumes this one needs about 120 g of dextrose for the batch.
To know it has finishedHydrometer and trial jar$21.99