In this video, I show you how to brew a Munich Dunkel at home using a double-decoction process. This beer has rich malt flavor with notes of toasted bread and subtle chocolate. I love this beer for any time of year, but there’s something special about this one during the Fall/Winter months. I’d love to know what you think about decoction mashes—do you think they’re worth the extra effort?
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BREW SPECS
BATCH SIZE | 6 gal (22.7 L) |
ORIGINAL GRAVITY (O.G.) | 1.053 |
FINAL GRAVITY (F.G.) | 1.013 |
ABV % | 5.3 |
IBU | 26 |
GRAIN BILL
GRAIN/ADJUNCT | WEIGHT (lb) | MASS (kg) |
Munich | 8 | 3.6 |
Pilsner | 2 | 0.91 |
Carafa III (add at sparge) | 0.5 | 0.23 |
HOP BILL
HOP | DURATION (m) | WEIGHT (oz) | MASS (g) |
Hallertau Mittelfruh | First Wort | 1 | 28 |
Hallertau Mittelfruh | 70 | 1 | 28 |
YEAST
BRAND | VARIETY | MASS (g) |
Fermentis | 34/70 | 23 |
PROCESS
(See video for explanation of steps)
MASH TEMP | DURATION (min.) |
130°F (54°C) | 10 |
145°F (63°C) | 30 |
Boil 1/3 of mash | 20 |
160°F (71°C) | 10 |
Boil 1/3 of mash | 20 |
170°F (77°C) | 10 |
BOIL | FERMENTATION |
min. | 10-12 days |
90 | 50°F (10°C) |
NOTES
After fermentation, crash the fermenter at 2°F every 12-24 hours until 36°F (2°C) is reached. I like to purge the flocculated yeast every 2 days during the first few days of crashing.
Lager at 36-38°F (2-3°C) for 6-8 weeks.
EQUIPMENT:
Mesh strainer (used for decoction portion)
Oxygen flow meter (rotameter)
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