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.
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).
|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 %|
|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 %|
|Munich Malt - 20L||8 lbs||77.11|
|Pale Malt (2 Row) US||2.31 lbs||22.27|
|Carafa III||1.03 oz||0.62|
|Hallertauer Hersbrucker||1.25 oz||60 min||Boil||Pellet||4|
|Saflager Lager (W-34/70)||DCL/Fermentis||75%||48°F - 59°F|
|Protein Rest||122°F||30 min|
|Mash Out||168°F||10 min|