German Dunkel (variant)

Source: Michael Ledlow
Recipe added: 04/05/97
Email: mledlow@nmsu.edu
URL: http://astro.nmsu.edu/~mledlow

This brew had excellent head retention, good body, color, and exquisite hop flavor. I had a friend from Munich try this batch, and he said it was one of the best dunkels he had tasted. German Ale yeast wasn't available, but would be interested to try that next time.

Specifics

Recipe type: Extract
Batch Size: 5
Starting Gravity: 1.051
Finishing Gravity: 1.011
Time in Boil: 60 min
Primary Fermentation: 7 days
Secondary Fermentation: none
Additional Fermentation: none

Ingredients:

3.3# MF Plain Amber Malt Extract
4# MF Dark Dried Malt Extract
0.75# Crystal Malt (64L)
0.25# Chocolate Malt
0.25# Black Patent Malt
2 oz. Mt. Hood Hops
1 oz. Tettnanger Hops
2t Gypsum
2 packages EDME dry ale yeast

Procedure:

Brought 1.5 Gal. water to boil w/Grains, removed grains right before boil. Add all malt extract and Mt. Hood Hops. Boil for 30 min. @30min add 0.5oz Tettnanger Hops, @45min add remaining hops. Boil another 15min (60min total). Sparged into 3.5 gal of cold water. Pitched yeast at 70 degF. Bottled at 7-days, good drinking 14 days later.

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