Munich Dunkel #3
As is becoming my tradition, I brewed a Munich Dunkel at the start of winter. I’ve been listening to the Jamil show recently to have a listen to what he thinks about various styles, and so for something different I tried something similar to his recipe for this attempt. On initial tastings I think I prefer last year’s effort.
Munich Dunkel #3
Fermentables
Weyermann Munich 1 - 5kg
Joe White Pilsner – 0.7kg
Weyermann Carafa Spec 3 - 0.1kg
Hops
44g Chinese Saaz(4.3% AA) – 60min
13g Chinese Saaz (4.3% AA) - 5min
Others
1/4 tsp Gypsum (Mash)
3/4 tsp CaCO3 (Mash)
Mash Temperature = 66C
No chilled
Wyeast 2124 Bohemian Pilsner
OG = 1.049
FG = 1.013
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