Friday, 15 July 2011

Brew Day: Munich Dunkel

The last of this winter's 4 lager-beers is a Munich Dunkel and it will be using washed yeast from the Vienna Lager that has just gone into the fridge for lagering.
Munich Dunkel
Estimated OG: 1.053 SG,  Estimated Color: 13.5 SRM,  Estimated IBU: 27.9 IBU
Boil Time: 60 Minutes

86%    Munich I (Weyermann) (7.1 SRM)
10.8%    Vienna Malt (Weyermann) (3.0 SRM)
2.7%    Caraaroma (130.0 SRM)
0.5%    Chocolate (Simpsons) (630.0 SRM)
0.86g/L    Northern Brewer 08 [9.60%]  (60 min)    24.7 IBU     
0.42g/L    Hallertau Aroma 09 [8.10%]  (20 min)    3.3 IBU

0.01g/L    Epsom Salt
0.125g/L    Calcium Carbonate
20.83billion cells/L  (Repitch)  German Bock Lager  (WLP833)

Mash Schedule:
Protein Rest    Infusion    52.0C    30min
Infusion    62.0C    20 min
Decoction    Decoct and boil    Step @ 71.0C    40 min
Mash Out    Decoct and boil    Step @ 77.0C    10 min
After some debate, I decided to treat the water with Chalk.  The Style Guidelines suggest using "Moderately carbonate water" and there was no other way to emulate that without adding chalk instead of the usual brewing salts.  It's likely that I'll bottle this beer and store it for the Christmas Case Swap, which is usually in November, which should work well since it will go into the bottle in early Sept.

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