Munich Dunkel

5 Gal; OG = 1.054; FG = 1.013 to 1.015; IBU = 23, partial grain    

Ingredients:

• 6.6 lbs. Bierkeller pale malt extract (unhopped) or 5 lbs., 10 oz. light dry malt extract (DME)
• 1 lb. medium German crystal malt (40° Lovibond)
• 8 oz. cara-Vienne (20° Lovibond)
• 4 oz. chocolate malt
• 5.1 AAU Hallertau Mittelfruh hops (1 oz. at 5.1% alpha acid) at boil
• 2.55 AAU Hallertau Mittelfruh hop pellets or whole hops (0.5 oz. at 5.1% alpha acid) at 20 minutes
• 1.05 AAU Saaz pellets or whole hops (0.25 oz. at 4.2% alpha acid) at 50 minutes
• Starter of Wyeast 2206 (Bavarian Lager), Wyeast 2308 (Munich Lager) or White Labs WLP920 (Old Bavarian Lager)

Step by Step:  

Add crushed grains to 1/2 gallon 155° F water. Hold for 20 minutes. Run entire volume through kitchen colander (preferably fine wire mesh) and rinse with 3/4 gallon of 170° F water. Add malt extract. Top off boiling vessel to 5.5 gallons. Boil for 60 minutes, adding hops as indicated by the hopping schedule above.

Cool wort as quickly as possible to 55° F and pitch yeast starter. Hold temperature for 14 days. Transfer lager to secondary fermenter or keg. Slowly lower temperature to as cold as possible without freezing. Hold this temperature for 60 days.

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Munich Dunkel

5 Gal; OG = 1.054; FG = 1.013 to 1.015; IBU = 23, all grain

Ingredients:

• 8 lbs. two-row pale lager malt (1.8° Lovibond)
• 1 lb. medium German crystal malt (40° Lovibond)
• 8 oz. cara-Vienne (20° Lovibond)
• 4 oz. chocolate malt
• 5.1 AAU Hallertau Mittelfruh hops (1 oz. at 5.1% alpha acid) at boil
• 2.55 AAU Hallertau Mittelfruh hop pellets or whole hops (0.5 oz. at 5.1% alpha acid) at 20 minutes
• 1.05 AAU Saaz pellets or whole hops (0.25 oz. at  4.2% alpha acid) at 50 minutes
• Starter of Wyeast 2206 (Bavarian Lager), Wyeast 2308 (Munich Lager) or White Labs WLP 920 (Old Bavarian Lager)

Step by Step:   

Add 2.5 gallons 130° F water to crushed grains. Stabilize at 122° and rest for 30 minutes. Then add 1.25 gallons boiling water and bring mash to 155° to 157° F (adding bottom heat if necessary). Rest, checking for conversion at 45 minutes. Mash out at 168° F and sparge with 5 gallons water. Collect 5.5 gallons of wort and continue with boil.   

Boil per hopping schedule indicated above. Total boil time is 60 minutes. Cool beer as quickly as possible to 55° and pitch yeast starter. Hold temperature for 14 days. Transfer lager to secondary fermenter or keg. Slowly lower
temperature to as cold as possible without freezing. Hold this temperature for 60 days.