Dark Lager - Munich Dunkel (BJCP 2008)
Top 10 Munich Dunkel (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Dunkel |
28 L | 5.39% | 24.77 | 1.049 | 1.008 | All Grain | 4858 | |
| DoubleD Dunkel |
11 gal | 5.52% | 23.2 | 1.057 | 1.015 | BIAB | 4117 | |
| Bayer |
25 L | 4.64% | 22.75 | 1.048 | 1.013 | All Grain | 3591 | |
| Munich Dunkel - Braumeister 20L |
21 L | 4.75% | 23.67 | 1.048 | 1.012 | BIAB | 3385 | |
| Epoch - Dark Ages (Dunkel) |
55 L | 5.04% | 19.32 | 1.050 | 1.011 | All Grain | 3180 | |
| Monkey's Unkel |
3.25 gal | 6.12% | 25.52 | 1.057 | 1.010 | BIAB | 2970 | |
| Dunkel Ale |
2.5 gal | 5.35% | 24.56 | 1.058 | 1.017 | BIAB | 2953 | |
| Bayer |
25 L | 5.57% | 26.08 | 1.054 | 1.012 | All Grain | 2904 | |
| # 25 Munich Dunkel- 9 gal |
9.00005 gal | 5.12% | 0 | 1.053 | 1.014 | All Grain | 2764 | |
| Kjeller 5 Bayer 25l sterk |
25 L | 6.13% | 20.14 | 1.057 | 1.010 | BIAB | 2672 |
Newest Munich Dunkel (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Lagerkuchen |
1000 L | 5.36% | 0 | 1.049 | 1.008 | All Grain | 34 | |
| Munich Dunkel |
22.7 L | 5.2% | 22.15 | 1.050 | 1.010 | All Grain | 65 | |
| Bobs yer Dunkle |
26 L | 5.45% | 23.43 | 1.055 | 1.014 | All Grain | 86 | |
| Dunkel |
32 L | 4.26% | 20.92 | 1.048 | 1.016 | BIAB | 71 | |
| The Hürden Gürden Malty Mexican Munich |
23 L | 5.46% | 20.61 | 1.054 | 1.012 | All Grain | 178 | |
| Dubh Dubh Ale |
120 L | 5.41% | 21.09 | 1.056 | 1.015 | All Grain | 125 | |
| Bænkevarmer |
25 L | 6.19% | 21.58 | 1.060 | 1.013 | All Grain | 144 | |
| Papazian Munich Dunkel |
5.5 gal | 5.61% | 36.17 | 1.057 | 1.014 | extract | 177 | |
| Munich Dunkel |
1.3 gal | 5.8% | 0 | 1.052 | 1.008 | BIAB | 164 | |
| Dark Kozel clone3 |
28 L | 7.88% | 18.85 | 1.072 | 1.012 | All Grain | 640 |
Fermentables Used In Munich Dunkel (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Munich Dark 20L | 86 | Grain | specialty malt |
20°L
|
34 | 48% | 2% - 100% | |
| Munich - Light 10L | 65 | Grain | specialty malt |
10°L
|
33 | 48% | 4% - 100% | |
| German - Pilsner | 53 | German | Grain | base malt |
1.6°L
|
38 | 38% | 10% - 95% |
| German - Carafa II | 44 | German | Grain | roasted malt |
425°L
|
32 | 3% | 1% - 9% |
| German - Melanoidin | 40 | German | Grain | roasted malt |
25°L
|
37 | 6% | 1% - 20% |
| German - CaraMunich II | 19 | German | Grain | crystal malt |
46°L
|
34 | 15% | 2% - 93% |
| German - Vienna | 19 | German | Grain | base malt |
4°L
|
37 | 25% | 7% - 45% |
| American - Chocolate | 18 | American | Grain | roasted malt |
350°L
|
29 | 3% | 1% - 8% |
| German - Carafa III | 18 | German | Grain | roasted malt |
535°L
|
32 | 5% | 1% - 17% |
| Weyermann - Munich Type II (Dark) | 17 | DE | Grain | specialty malt |
10°L
|
37 | 39% | 15% - 86% |
Hops Used In Munich Dunkel (BJCP 2008) Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Hallertau Mittelfruh | 54 | 3.75 | 41% | 9% - 100% |
| Tettnanger | 43 | 4.5 | 42% | 10% - 100% |
| Saaz | 27 | 3.5 | 38% | 17% - 100% |
| Magnum | 25 | 15 | 46% | 9% - 100% |
| Hallertau Hersbrucker | 24 | 4 | 44% | 13% - 100% |
| Perle | 19 | 8.2 | 46% | 10% - 100% |
| Northern Brewer | 18 | 7.8 | 44% | 20% - 100% |
| Domestic Hallertau | 11 | 3.9 | 43% | 11% - 100% |
| Hallertau Tradition (Germany) | 8 | 5 | 55% | 15% - 100% |
| Cascade | 8 | 7 | 29% | 11% - 50% |
Steeping Grains Used In Munich Dunkel (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| American - Chocolate | 3 | American | Grain | roasted malt |
350°L
|
29 | 23% | 11% - 33% |
| United Kingdom - Chocolate | 3 | United Kingdom | Grain | roasted malt |
425°L
|
34 | 32% | 14% - 50% |
| Caramel / Crystal 60L | 2 | Grain | crystal malt |
60°L
|
34 | 37% | 29% - 44% | |
| Munich - Light 10L | 2 | Grain | specialty malt |
10°L
|
33 | 33% | 22% - 43% | |
| German - Melanoidin | 2 | German | Grain | roasted malt |
25°L
|
37 | 39% | 27% - 50% |
Yeasts Used In Munich Dunkel (BJCP 2008) Recipes (View More)
| Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
|---|---|---|---|---|---|---|---|---|
| Fermentis - Saflager - German Lager Yeast W-34/70 | 47 | Fermentis / Safale | Lagers | .105 | High | 83% | 48°F | 72°F |
| White Labs - German Bock Lager Yeast WLP833 | 14 | White Labs | Lagers | Med-High | Medium | 73% | 48°F | 55°F |
| White Labs - German Lager Yeast WLP830 | 12 | White Labs | Lagers | Medium | Medium | 76.5% | 50°F | 55°F |
| Wyeast - Munich Lager 2308 | 12 | Wyeast | Lagers | 0.09 | Medium | 72% | 48°F | 56°F |
| Wyeast - Bavarian Lager 2206 | 11 | Wyeast | Lagers | 0.09 | Med-High | 75% | 46°F | 58°F |
| Fermentis - Saflager - German Lager Yeast S-23 | 10 | Fermentis / Safale | Lagers | .105 | High | 82% | 48°F | 72°F |
| Mangrove Jack - Bavarian Lager M76 | 9 | Mangrove Jack | Lagers | n/a | Medium | 77.5% | 45°F | 57°F |
| Wyeast - Bohemian Lager 2124 | 6 | Wyeast | Lagers | 0.09 | Medium | 75% | 48°F | 58°F |
| Lallemand - LalBrew NovaLager™ | 5 | Lallemand | Lagers | High | Medium | 81% | 50°F | 68°F |
| White Labs - Southern German Lager Yeast WLP838 | 4 | White Labs | Lagers | Medium | Med-High | 72% | 50°F | 55°F |
Other Ingredients Used In Munich Dunkel (BJCP 2008) Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Gypsum | 26 | Water Agt | Mash | 19% | 0% - 100% |
| Irish Moss | 25 | Fining | Mash | 71% | 4% - 100% |
| Calcium Chloride (dihydrate) | 17 | Water Agt | Mash | 28% | 1% - 100% |
| Epsom Salt | 17 | Water Agt | Mash | 16% | 0% - 40% |
| Whirlfloc | 14 | Other | Boil | 69% | 0% - 100% |
| Baking Soda | 10 | Water Agt | Mash | 15% | 0% - 33% |
| Lactic acid | 10 | Water Agt | Mash | 80% | 22% - 100% |
| Calcium Chloride (anhydrous) | 7 | Water Agt | Mash | 34% | 5% - 52% |
| Chalk | 5 | Water Agt | Mash | 57% | 17% - 90% |
| Yeast Nutrient | 3 | Other | Boil | 55% | 33% - 98% |
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