Dunking the Dunkle?

[Bigbre04]

https://www.brewersfriend.com/homebrew/recipe/embed/1571016

@sandyfeet inspired me to work up a dunkle recipe! i wont be brewing it for a few weeks, but it will eventually be on tap. This is a first pass.

It is not a traditional dunkle, it has rye and i dont have a whole bag of munich that i can dedicate to it, it also has spec x and 2row...

lemme know what yall think?

 

[Sandy Feet]

Sounds interesting. Is that thing going to ferment that low with those grains? If so, what is the secret? I would expect about a 1.018 FG (if even that low) with that little 2 row. Let's just say that Munich does not convert well for me, especially in that range.

 

[Bigbre04]

Sounds interesting. Is that thing going to ferment that low with those grains? If so, what is the secret? I would expect about a 1.018 FG (if even that low) with that little 2 row. Let's just say that Munich does not convert well for me, especially in that range.

Honestly I have no idea. Probably not. But I could always throw alpha amalzye(spelling??).

I have never done a recipe with that heavy of a munich load.

I will look back at it on Monday and likely drop it back into my "normal" range.

Thoughts on the rye??? Hops??? I have never used loral as a bittering.

 

[Sandy Feet]

Honestly I have no idea. Probably not. But I could always throw alpha amalzye(spelling??).

I have never done a recipe with that heavy of a munich load.

I will look back at it on Monday and likely drop it back into my "normal" range.

Thoughts on the rye??? Hops??? I have never used loral as a bittering.

If I'm going German, it is normally Hallertau or maybe Saaz. Can't comment on Loral.

 

[Bigbre04]

If I'm going German, it is normally Hallertau or maybe Saaz. Can't comment on Loral.

Agreed. I can only get loral in cryo. Unfortunately If I dont use cryo I won't get full kegs. Sucks and limits my options to mostly American varieties.

But! It seems like my golden lager has the extra volume to spare so I have been looking at nobles and will order a couple boxes in a few weeks with my grain order

 

[Dave Y]

I don’t think you need the white wheat at all. I’d split that charge between the 2 row and munich 1.
Else... I like the rye addition (big surprise there, right?) I’d say keep it under 15%, not sure if it will be noticeable at ~12% in that mash bill, which should be pretty flavorful. I’m finding 15-20% is the sweet spot for IPA-land for balance but the more robust flavors could fight with the rye.

Mine was much heavier on Munich II and I got it to 1.016.
67% Munich II
25% red-x
and a few ounces of Carafa 2 & caramunich

It’s good but I’d like a little better attenuation, so I’ll pull a couple pounds of dark munich for something more fermentable.