Dukes Dunkel 2021

Assuming we have Oktoberfest this year, I figure I need to get one of my lagers brewed. Not sure if I will brew the Dortmunder this year but I definitely want the Munich Dunkel. Going back to 2015, the first year I made this for inspiration.

After an extremely hot Friday, Saturday turned out to be a very enjoyable brew day. Alan and Kenny stopped by. Sent Alan home with two growlers of Scrummy for his vacation to the Smoky Mountains. After they left Rob and Paul stopped by for a few brews after their bike ride.

Will keg all of this. Two, 5 gallon and one, 2.5 gallon. Been thinking about trying a Coffee Dunkel sometime. Maybe we experiment with the 2.5 gallon keg. And maybe we serve this on NITRO.

Saturday, June 19 2021

Munich Dunkel – 13 – 14 gallons

Calculated Stats-

  • Original Gravity – 1.048
  • IBU – 25.58
  • SRM – 24.5
  • Final Gravity – 1.011
  • ABV – 4.8%

Grain Bill 

  • 13.75 lbs. Dark Munich II
  • 4 lbs. Vienna
  • 3 lbs. Light Munich I
  • 1 lb. White Wheat
  • 1 lb. Carafa III – late addition
  • .25 lb. Black – late addition

Hop Bill

  • 1 oz. Perle pellet 8.9% – 70 mins.
  • 1 oz. Hallertau pellet 4.2% – 70 mins.
  • 2 oz. Hallertau pellet 2.8% – 30 mins.

Yeast

  • Wyeast 2206 Bavarian Lager – Used by many German breweries to produce rich, full-bodied, malty beers, this strain is a good choice for bocks and doppelbocks. A thorough diacetyl rest is recommended after fermentation is complete.

Mash Schedule

Mash done in kettle on burner for better temperature control.

  • Mash in – 8 gallons @ 130˚
  • Protein Rest- hold 122˚ for 30 minutes
  • Heat to 152˚
  • Saccharification – hold 152˚ for 45 minutes
  • Heat to 168˚
  • Mash Out – hold 168˚ for 10 minutes
  • Stir in dark malts before transfer to mash tun.

Lauter

  • Transfer mash to mash tun.
  • Vorlauf – 15 minutes via pump.
  • Fly Sparge with 11 gallons at 160˚
  • Collected 15 gallons wort

Boil

  • Total 70 minutes
  • Hops per above schedule
  • 3 tabs Irish Moss – Yes, I remembered this time.

  • Chilled to 80˚
  • Transferred to fermenter by downstairs refrigerator.
  • Moved into refrigerator to chill before pitching yeast.
  • Oxygenate and pitch yeast Sunday morning.

OG = 1.047 (1.048 calculated).

Friday June 25 – PM

Gravity = 1.018. Moved out of refrigerator to warm for diacetyl rest.

Tuesday June 29

Moved back into refrigerator. Drop temperature to mid 40’s.

Wednesday July 7

Removed from refrigerator. Wait a few days to settle gunk before kegging.

Friday July 9

Transfer to two, 5 gallon kegs and one, 2.5 gallon keg. All 3 are FULL.

OG = 1.012 – ABV = 4.6%

Turned out lower ABV than past years. I am fine with that. Color is spot on. Not as dark as previous versions. More true to style. Sample tastes really good. A few months lagering and this should be a winner.

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