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30A2. Pumpkin Spice Munich Dunkel

178 calories 19 carbs
Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6.1 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 178 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created Friday September 8th 2017
Amount Fermentable PPG °L Bill %
9.50 lb German - Munich Dark9.5 lb Munich Dark 37 15.5 88.4%
3 oz Belgian - Chocolate3 oz Chocolate 30 340 1.7%
1 lb German - Pilsner1 lb Pilsner 38 1.6 9.3%
1 oz German - Carafa III1 oz Carafa III 32 535 0.6%
10.75 lb Total      
Amount Variety Type AA Use Time IBU Bill %
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 15.5 66.7%
0.50 oz Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops Pellet 4 Boil 30 min 5.96 33.3%
Mash Guidelines
Amount Description Type Temp Time
6.05 gal Single Infusion Infusion 152 °F 120 min
3.42 gal Batch Sparge Sparge 170 °F 5 min
Starting Mash Thickness: 2.25 qt/lb
Other Ingredients
Amount Name Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
0.50 tsp Cinnamon (ground, dry) Spice Boil 1 min.
0.25 tsp Ginger (ground, dry) Spice Boil 1 min.
0.13 tsp Nutmeg (ground, dry) Spice Boil 1 min.
0.13 tsp Allspice Spice Boil 1 min.
5 lb Baked pumpkin Flavor Secondary 0 min.
12.36 g Chalk Water Agt Mash 1 hr.
0.74 g Epsom Salt Water Agt Mash 1 hr.
5.34 ml Phosphoric acid Water Agt Sparge 1 hr.
White Labs - German Bock Lager Yeast WLP833
1 Each
Attenuation (avg):
Optimum Temp:
48 - 55 °F
Fermentation Temp:
50 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 555 B cells required
Yeast Pitch Rate and Starter Calculator
CO2 Level: 2.5 Volumes
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 2 16 320
Base beer: Munich Dunkel (08A)

Rice Hulls:
Add 1lb for every 5 lbs of malt to help with heat distribution.

Pilsner Malt:
Protein rest (122-131F 15 min)

De-Husked Carafa IIII Malt:
Add after mash-out, during vorlauf.

Chocolate Malt:
Add after mash-out, during vorlauf.

Baked pumpkin pulp from medium-sized pie pumpkin, quartered and baked at 350◦F until soft, sweet and juices become caramelized. Scrape out pulp and breakup with masher. These pumpkins are not the same as the ones used for Halloween; these are the color of butternut squash.
Mash Chemistry and Brewing Water Calculator

Overall Impression:
Characterized by depth, richness and complexity typical of darker Munich malts with the accompanying Maillard products. Deeply bready-toasty, often with chocolate-like flavors in the freshest examples, but never harsh, roasty, or astringent; a decidedly malt-balanced beer, yet still easily drinkable.

Rich, elegant, deep malt sweetness, typically like bread crusts (often toasted bread crusts). Hints of chocolate, nuts, caramel, and/or toffee are also acceptable, with fresh traditional versions often showing higher levels of chocolate. Clean fermentation profile. A slight spicy, floral, or herbal hop aroma is acceptable.

Deep copper to dark brown, often with a red or garnet tint. Creamy, light to medium tan head. Usually clear, although murky unfiltered versions exist.

Dominated by the soft, rich, and complex flavor of darker Munich malts, usually with overtones reminiscent of toasted bread crusts, but without a burnt-harsh-grainy toastiness. The palate can be moderately malty, although it should not be overwhelming or cloyingly sweet. Mild caramel, toast or nuttiness may be present. Very fresh examples often have a pleasant malty-chocolate character that isn’t roasty or sweet. Burnt or bitter flavors from roasted malts are inappropriate, as are pronounced caramel flavors from crystal malt. Hop bitterness is moderately low but perceptible, with the balance tipped firmly towards maltiness. Hop flavor is low to none; if noted, should reflect floral, spicy, or herbal German-type varieties. Aftertaste remains malty, although the hop bitterness may become more apparent in the medium-dry finish. Clean fermentation profile and lager character.

Medium to medium-full body, providing a soft and dextrinous mouthfeel without being heavy or cloying. Moderate carbonation. The use of continental Munich-type malts should provide a richness, not a harsh or biting astringency.

Unfiltered versions from Germany can taste like liquid bread, with a yeasty, earthy richness not found in exported filtered examples.

The classic brown lager style of Munich which developed as a darker, more malt-accented beer than other regional lagers. While originating in Munich, the style became popular throughout Bavaria (especially Franconia). Franconian versions are often darker and bitterer.

Characteristic Ingredients:
Grist is traditionally made up of German Munich malt (up to 100% in some cases) with the remainder German Pilsner malt. Small amounts of crystal malt can add dextrins and color but should not introduce excessive residual sweetness. Slight additions of roasted malts (such as Carafa or chocolate) may be used to improve color but should not add strong flavors. Traditional German hop varieties and German lager yeast strains should be used. Often decoction mashed (up to a triple decoction) to enhance the malt flavors and create the depth of color.

Style Comparison:
Not as intense in maltiness as a bock (and thus more drinkable in quantity). Lacking the more roasted flavors (and often hop bitterness) of a schwarzbier. Richer, more malt-centric, and less hoppy than a Czech Dark Lager.

Vital Statistics:
OG: 1.048 – 1.056
FG: 1.010 – 1.016
ABV: 4.5 – 5.6%
IBUs: 18 – 28
SRM: 14 – 28

Commercial Examples:
Ayinger Altbairisch Dunkel, Chuckanut Dunkel Lager, Ettaler Kloster Dunkel, Hacker-Pschorr Alt Munich Dark, Weltenburger Kloster Barock-Dunkel

standard-strength, dark-color, bottom-fermented, lagered, central-Europe, traditional-style, malty, dark-lager-family

Last Updated and Sharing
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  • Last Updated: 2019-10-29 18:44 UTC
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