2025 Quarter 4 Community Recipe

Josh Hughes

Josh Hughes

Well-Known Member
Lifetime Member
Established Member
Joined
Apr 7, 2020
Messages
6,751
Reaction score
19,392
Points
113
Location
Kentucky
I wanted to pick one that ticks a lot of marks for me. Dunkels are one of my favorites and a go to if I see it in tap somewhere. This is also a good beer for those who like a darker beer in the fall/winter. This is a brew that always seems to turnout good for me. Enough that my only tweaks to it the last few years are pretty much what brand of malt I can get and what nobleish hops I have.

https://www.brewersfriend.com/homebrew/recipe/edit/1589546
 
Nice choice! Very much looking forward to having a go at this. I really like the look of this recipe... concise, ingredients with a purpose, no unnecessary ornamentation. Unfortunately, for a million reasons I can't get to it for a while, but I will definitely be brewing this at some point. In the meantime, I'll be following along here as others show off their versions and make me salivate.
 
I'll be tempted to brew yours rather than my International Dark Lager recipe. I like the simplicity.
Mine is designed to be relatively light-bodied and a little more roast-forward and slightly darker than your Dunkel. The style probably sits in-between a Dunkel and Schwartz.
Whether I do yours or stick closer to my recipe may come down to how much Munich malt I have on hand. :)
 
J A said:
I'll be tempted to brew yours rather than my International Dark Lager recipe. I like the simplicity.
Mine is designed to be relatively light-bodied and a little more roast-forward and slightly darker than your Dunkel. The style probably sits in-between a Dunkel and Schwartz.
Whether I do yours or stick closer to my recipe may come down to how much Munich malt I have on hand. :)
Click to expand...
Mine always depends on that. A lot it the time I think mine sits between those two styles as well. The last time I brewed it I was short on Munich and added more carafa.
 
  • Like
Reactions: J A
Jayzus... I need to get out of Germany for beer styles here!!! I just finished a rye pils, and will be preserving the yeast. I figure... this and a shwarzbier would be nice. I gotta make some keg room though. I think I've brewed 12(?) batches since spring, 3 Belgian style, 8 German, 1 Lutra IPA. Ok, 9 German, I just finished out rye pils.
 
Josh Hughes said:
Mine always depends on that. A lot it the time I think mine sits between those two styles as well. The last time I brewed it I was short on Munich and added more carafa.
Click to expand...
My recipe seems a little busy but, depending on style, when it comes to adding color I like to add smaller amounts of malts of a range of color - C-60, C-120, Pale Chocolate (200+), Roasted Barley(300-400). I feel like that gives some complexity. For beers in the 15 to 20 SRM color range, it's usually pretty small amounts of the darkest grains. I find that except for a Guiness style or Porter, really dark roast notes are easy to overdo but without any trace of it, dark beers can get a little cloying.
 
I have some questions for you @Josh Hughes

First infusion is 7 gallons
Is the second infusion 1 gallon?

After 40 minutes, do you draw off 1/3 of the wort, heat it separately to 200F then add back in? Or do remove 1/3 of the grain and some wort andwheat that to 200F?

Screenshot_20251001_134712_Chrome.jpg


What temperature are you fermenting at?

The Hallertau that I can get is much higher AA at 9.6, thinking that I will add 22 grams at 60 minutes, that will give me 25 IBU's
 
Will probably get to this after I do Minbari's sweet stout
 
Craigerrr said:
I have some questions for you @Josh Hughes

First infusion is 7 gallons
Is the second infusion 1 gallon?

After 40 minutes, do you draw off 1/3 of the wort, heat it separately to 200F then add back in? Or do remove 1/3 of the grain and some wort andwheat that to 200F?

View attachment 33145

What temperature are you fermenting at?

The Hallertau that I can get is much higher AA at 9.6, thinking that I will add 22 grams at 60 minutes, that will give me 25 IBU's
Click to expand...
I either top off when I rack to the fermenter or full volume mash. 7 gallons for a 5.5 gallon batch and then I top off if I need to.

I heat it to the second mash temp then pull of a third and gently boil that separately constantly stirring for my decoction. Most of the enzymes are in the liquid by that point.

There are different types of Hallertau. Usually it’s the low alphas are the ones people are talking about. Hallertau tradition is usually higher AA and I like to use that one. I love the lower AA ones too. 25 ibus of that will be great I’m sure.

I do want to say avoid the magnums and other 12 plus AA for this one. I think a large amount of a lower AA hop does come through differently. Only 25 ibus no not terribly cost prohibiting.

If I wait till cool weather I’ll ferment in the 50s, whatever it can get down to in the garage. If not I’ll ferment under pressure on an air conditioner vent which will be low to mid 60s. When I’m doing that I can get the wort down to 58/60 F then temp rises on its own and fermenter under pressure.
 
Last edited:
@Josh Hughes Quick question, what source water are you using? I played around with the recipe a bit with my equipment and muni water profile. I'm blessed to have pretty good water here. I was torn between a Dunkel and California Common for my early Q4. I have all of the ingredients, so I may give this one a go!
 
vinobrew said:
@Josh Hughes Quick question, what source water are you using? I played around with the recipe a bit with my equipment and muni water profile. I'm blessed to have pretty good water here. I was torn between a Dunkel and California Common for my early Q4. I have all of the ingredients, so I may give this one a go!
Click to expand...
Kroger bottled water and add the salts in the recipe.
 
Sunfire96 said:
I have a partial keg of Josh's dunkel on tap and can confirm it's a great recipe!
Click to expand...
That picture is the the knock out punch to convince me to brew it. That looks awesome! I'll wiggle it in my October brew schedule for 15 gallons.
 
You must log in or register to reply here.
Want no ads? Go Premium and unlock all our brewing tools!
Copyright © 2007-2025 Brewer's Friend, Inc. - Send Feedback - Terms - RSS Feed - Do Not Sell or Share My Personal Information

Back
Top