Munich Dunkel is a German Lager style developed in and around Munich. It is a brown, rich, malty lager with malt brought about by the use of munich malt. However, the flavors are not quite as deep or rich as those found in the Bock style, nor does the roasty character of a schwarzbier show. Associated flavors include slightly sweet caramel, chocolate, toast, and nuttiness. Hop flavor is present (Noble Hops), but very low - with the hop/malt balance leaning in favor of the malt by a small bit.
The malt bill is Pilsner and Munich malts. I have seen recipes where there is a larger percentage of Munich Malt used,
and I have seen other recipes where the bulk of malt is Pilsner - so the choice is yours. Crystal malts
can be added with restraint. Small portions of roasted malt like Chocolate or Carafa can be used
to add subtle bread (but not burnt) flavors. A step mash is a good choice for bringing
out the malty character of a Munich Dunkel.
Noble, German hops should be used. If you are so inclined, moderately carbonate water
can be used for the sake of authenticity.
|OG: 1.048 - 1.056||FG: 1.010 - 1.016||IBU: 18 - 28||SRM: 14 - 28||ABV: 4.5% - 5.6%|
All Grain Recipe - Munich Dunkel ::: 1.052/1.011 (5 Gal)
7 lbs. - Pilsner Malt
3 lb. - Munich Malt
1/4 lb. - Crystal Malt (120L)
1/4 lb. - Chocolate Malt
Hop Schedule (15 IBU)
1 oz - Tettnanger (60 Min.)
1/2 oz - Tettnanger (30 Min.)
1/2 oz - Tettnanger (10 Min.)
Wyeast Bavarian Lager (2206) - 1800 ml starter
Mash at 152° to 154° for 60 min.
Alternately, you could do a Step Mash with rests at 122° and 154°
Sparge as usual
Boil for 60 minutes (remember to compensate your water if you normally do 60 min boils)
Cool and ferment/lager at about 50°