Gordon Biersch Dunkles clone
This is a clone of less well known Gordon Biersch Dunkles. I have made this as close to the original as I could, but most homebrewers aren’t going to do all the required decoction steps; even if they have the equipment. Some things are much easier on a larger scale. In case you do want to follow the complicated mash procedure, I will detail it below. For yeast, Weihenstephaner 34/70 lager yeast is traditionally used, and is available dry from DCL/Fermentis as W-34/70. You can also get any neutral German lager yeast.
This is a clone of less well known Gordon Biersch Dunkles. I have made this as close to the original as I could, but most homebrewers aren’t going to do all the required decoction steps; even if they have the equipment. Some things are much easier on a larger scale. In case you do want to follow the complicated mash procedure, I will detail it below.
For yeast, Weihenstephaner 34/70 lager yeast is traditionally used, and is available dry from DCL/Fermentis as W-34/70. You can also get any neutral German lager yeast.
This beer is normally served unfiltered, so as a homebrewer, you won’t have to do any complex filtering.
Make sure you do a diacytl rest, and slowly drop the temperature. Lager the beer for at least four weeks for best flavor and stability.
Enhanced Instructions
For those of you crazy enough to do a decoction mash, here are the steps.
- Mash in at 100 – 108° F
- Raise temperature to 125° F immediately and hold for 10 minutes (protein rest)
- Raise to 145° F and hold for 20 minutes (low sugar)
- Raise to 155° F and hold for 20 minutes (high sugar)
- Raise to 162° F and hold for 30 minutes
- Keep 20% of mash and bring to boil while the rest goes into the lauter tun
- After boil is complete, transfer the 20% to the lauter tun and add the Carafa (don’t add into original mash)
I told you that was a crazy mash, much easier with pumps and a brew monkey. You will be rewarded though with a much more flavorful beer. Expect a long brewing day (3 – 5 hours just for mashing).
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 5 gal | 90 min | 17.4 IBUs | 16.9 SRM | 1.052 SG | 1.012 SG | 5.3 % |
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| Munich Dunkel | 4 B | 1.048 - 1.056 | 1.01 - 1.016 | 18 - 28 | 14 - 28 | 2.2 - 2.7 | 4.5 - 5.6 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Munich Malt - 20L | 8 lbs | 77.11 |
| Pale Malt (2 Row) US | 2.31 lbs | 22.27 |
| Carafa III | 1.03 oz | 0.62 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Hallertauer Hersbrucker | 1.25 oz | 60 min | Boil | Pellet | 4 |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Saflager Lager (W-34/70) | DCL/Fermentis | 75% | 48°F - 59°F |
Mash
| Step | Temperature | Time |
|---|---|---|
| Protein Rest | 122°F | 30 min |
| Saccharification | 152°F | 45 min |
| Mash Out | 168°F | 10 min |
Recipe Type
Experience Level
Submitted by tresero on Thu, 07/12/2012 - 20:41
- Log in to post comments