Blackbore Munich Dunkel
Source: Mike Megown
Recipe added: 05/04/00
The recipe produces a very nice malty profile dunkel. The use of almost all Munich Dark is what I was looking for in this style of beer. I also think that by using the Carafa (German Chocolate) instead of regular chocolate makes a big difference. This is the closest to the real thing that I've prodcued and will not change anything on this recipe the next time I brew it.
Recipe type: All Grain
Batch Size: 10 Gal
Starting Gravity: 1054
Finishing Gravity: 1012
Time in Boil: 90 minutes
Primary Fermentation: 52f for 14 days
Secondary Fermentation: slowly drop to 34f (drop 2 - 3 f/day)
Additional Fermentation: 72 hour (Cold) Diacetyl rest 54f
- Grains Amount Name Origin Gravity Color
- 85.1% 20.00 lbs. Munich Malt(Dark) Germany 1.030 11
- 12.8% 3.00 lbs. Pilsener Germany 1.038 2
- 2.1% 6.00 OZ. Carafa Germany 1.030 500
- Amount Name Form Alpha IBU Boil Time
- 0.50 oz. Hallertau Hersbrucker Whole 4.50 4.0 45 min.
- 1.00 oz. Hallertau Hersbrucker Whole 4.50 8.9 60 min.
- 0.75 oz. Hallertau Mittelfruh Whole 4.50 3.4 30 min.
- Bavarian Lager Yeast
Mash Type: Multi Step
Protein Rest Temp : 132 Time: 20
Intermediate Rest Temp : 144 Time: 20
Saccharification Rest Temp : 156 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 40
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