KP Collab 2.0: Munich Dunkel

The Story: Some styles are harder to come across than others, and Munich Dunkel is certainly one of them in the US. But, one of the joys of homebrewing is the ability to brew just about any style you want, the way you want it. To continue our collaboration series, we're brewing a lager with some true German character, perfect as we start to enter the colder winter months.

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

Hops:

• 1.5oz. Czech Saaz 3.5%AA 60min 
• 0.5oz. Czech Saaz 3.5%AA 10min 

Extras: Irish Moss, Wyeast Nutrient
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