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 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.

  1. Mash in at 100 – 108° F
  2. Raise temperature to 125° F immediately and hold for 10 minutes (protein rest)
  3. Raise to 145° F and hold for 20 minutes (low sugar)
  4. Raise to 155° F and hold for 20 minutes (high sugar)
  5. Raise to 162° F and hold for 30 minutes
  6. Keep 20% of mash and bring to boil while the rest goes into the lauter tun
  7. 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 %


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


Name Amount Time Use Form Alpha %
Hallertauer Hersbrucker 1.25 oz 60 min Boil Pellet 4


Name Lab Attenuation Temperature
Saflager Lager (W-34/70) DCL/Fermentis 75% 48°F - 59°F


Step Temperature Time
Protein Rest 122°F 30 min
Saccharification 152°F 45 min
Mash Out 168°F 10 min
Recipe Type
Experience Level