Munich Dunkel

Goals

• 5 gallons
• Starting specific gravity: 1.050
• Finishing specific gravity: 1.015
• ABV: 4.5%
• Bitterness: 21 IBU
• Color: 24 SRM

Extract recipe

Ingredients

• 6.5 lb. Munich liquid extract syrup
• 0.5 lb. Carafa II
• 0.5 lb. CaraMunich
• 1 oz. Hallertauer (60 minutes)
• 0.5 oz. Hallertauer (5 minutes)
• Wyeast #2206

Procedure

• Place crushed grains in two muslin bags and add to 1.5 gallons of water.
• Heat water to 150-170° F and hold for 30 minutes.
• Remove grains, sparge with hot water, and discard.
• Add 1 oz. Hallertauer hops. Boil 60 minutes.
• With 5 minutes remaining, add 0.5 oz. Hallertauer hops.
• Cool with wort chiller to ~ 75° F and add to water in carboy. Top up to 5 gallons.
• Pitch yeast. Move the carboy into a cool location and ferment at ~ 40° F. I used an otherwise empty fridge at a friend’s house for this, though my other trick of an unheated bedroom in winter would work too.
• When fermentation slows (after one or two months), transfer into a secondary container and lager at ~ 40° F for another one or two months. I just use a keg for lagering and put it in my beer fridge at whatever serving temperature it’s set to.