[quote=“CTDan”]It’s time for my first lager. I am looking at brewing a dunkel.
AHA lists this recipe on their website as the winner for category 4 in 2010. There are several things that don’t add up.
http://www.homebrewersassociation.org/r ... am-dunkel/
- The OG is too high for the style.
- The OG with with the malt bill would require an insane 90% efficiency.
- The colour is too light.
- The use of wheat malt instead of pilsner is interesting, but I might roll with it.
- The IBUs are too low.
Am I missing something here?
If I were to use this as a template for a beer, I might brew the following.
9 lbs Munich
2 lbs Wheat Malt
1 lbs pilsner
10 oz chocolate
1.25 oz Hallertau for 60 minutes
.5 oz Hallertau for 15 minutes
90 Minute Boil.
BYO suggested using about 10% dark Munich. I could also use dark versions of the wheat and pilsner. Does anyone have thoughts on this?
15% wheat in a Munich Dunkel??? Yes the style guidlines are just that, guidlines, and you (or anybody else) can do what they want. However, the guidelines were derived from traditional examples of the style(s) and from what the better commercial brewers use. Sorry but 15% wheat, actually any wheat, is whacko IMO. Wahoo makes excellent points on your questions. I’d say there are lots of beer judges who suffer from Beer Advocate Syndrome and who are too often impressed with brews because they are bigger, bolder and hit harder than they perhaps should. That doesn’t make them bad beers but it doesn’t always mean they are the better expamples of the style.
Like Ken and damian I look to the better German versions for inspiration in this style. A simple list of German ingredients and attention to details are the way to go with a German lager.
Here is my take on Munich Dunkel.
13.5 lbs Munich malt (Weyermann Type II or similar)
3.5 lbs Pilsner malt
.375 lb Carafa II malt
.75 lb CaraFoam malt
Decoction mash; 128F, 148F, 168F mashout
1 oz Spalt + 1 oz Saaz @ 60 minutes
1 oz Spalt @ 20 minutes
Estimated OG 1.050, IBU 24
White Labs WLP-838 Southern German Yeast