The Brew: As with all lagers, a clean and vigorous fermentation is key to success. To showoff the richness needed for this style without being overly sweet or full, we'll use German Munich malt for the majority of the grain bill, accented with a bit of Carafa, Caramunich, and Vienna to round out a slightly toasty caramel quality. Hops are of the noble variety and restrained to let the grain and yeast shine through. To really develop a traditional Munich Dunkel malt profile, a decoction mash is called for, but I leave that choice and time commitment up to you. Prost!
Ingredients:
Malt (Filtered Water w/ 1/2tsp CaCl2 per 5gl):
1. Protein rest at 122F for 25 min
2. Saccharification rest at 152F for 45 min
3. Mashout at 165F for 10 min
- 80% German Munich
- 10% German Vienna
- 5-8% Belgian CaraMunich II
- 2-5% German Carafa II
- 1.5oz. Czech Saaz 3.5%AA 60min
- 0.5oz. Czech Saaz 3.5%AA 10min
Yeast: **Double Pitch or make a 2L Starter**
WhiteLabs WLP833 German Bock (48-50F (primary), 66-70F at end of primary, 1 month at 32-35F)
Specs: 1.050 O.G., 5.2%abv, 23IBU
No comments:
Post a Comment