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 3596
DoubleD Dunkel
11 gal 5.81% 22.79 1.061 1.017
BIAB 2796
Bayer
25 L 4.64% 22.75 1.048 1.013
All Grain 2639
Munich Dunkel - Braumeister 20L
21 L 4.75% 23.67 1.048 1.012
BIAB 2540
Epoch - Dark Ages (Dunkel)
55 L 5.04% 19.32 1.050 1.011
All Grain 2339
Bayer
25 L 5.57% 26.08 1.054 1.012
All Grain 2256
Monkey's Unkel
3.25 gal 6.12% 25.52 1.057 1.010
BIAB 2107
# 25 Munich Dunkel- 9 gal
9.00005 gal 5.12% 0 1.053 1.014
All Grain 2081
Dunkel Ale
2.5 gal 5.35% 24.56 1.058 1.017
BIAB 1997
Kjeller 5 Bayer 25l sterk
25 L 6.13% 20.14 1.057 1.010
BIAB 1941

Newest Munich Dunkel (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Awesome Recipe
1000 L 4.85% 0 1.049 1.012
All Grain 13
dunkle
4 gal 6.23% 0 1.063 1.016
All Grain 26
Awesome Recipe
7.5 gal 5.9% 0 1.060 1.015
BIAB 74
Dunkelweizen 2nd gen
22 L 5.42% 25.28 1.053 1.012
All Grain 58
Chicago
200 L 5.21% 0 1.048 1.008
All Grain 40
Dunkel Pakito
5.5 gal 5.5% 30.02 1.053 1.011
All Grain 62
Dunk
46 L 5.44% 22.45 1.049 1.008
All Grain 134
Dunkel
3 gal 5.17% 21.38 1.053 1.013
extract 128
Jimmer's Dunkel
5.5 gal 4.72% 20.11 1.045 1.009
All Grain 100
Awesome Recipe
500 L 4.78% 0 1.049 1.012
All Grain 88

Fermentables Used In Munich Dunkel (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Munich Dark 20L 81 Grain specialty malt 20°L
34 49% 2% - 100%
Munich - Light 10L 64 Grain specialty malt 10°L
33 48% 4% - 100%
German - Pilsner 54 German Grain base malt 1.6°L
38 39% 10% - 95%
German - Carafa II 37 German Grain roasted malt 425°L
32 3% 1% - 8%
German - Melanoidin 37 German Grain roasted malt 25°L
37 6% 1% - 20%
German - Vienna 18 German Grain base malt 4°L
37 24% 7% - 45%
German - Carafa III 17 German Grain roasted malt 535°L
32 5% 1% - 17%
American - Chocolate 17 American Grain roasted malt 350°L
29 3% 1% - 8%
German - CaraMunich II 17 German Grain crystal malt 46°L
34 15% 2% - 93%
US - Pale 2-Row 14 US Grain base malt 1.8°L
37 45% 25% - 83%

Hops Used In Munich Dunkel (BJCP 2008) Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Hallertau Mittelfruh 40 3.75 41% 9% - 100%
Tettnanger 39 4.5 41% 10% - 100%
Hallertau Hersbrucker 25 4 45% 13% - 100%
Saaz 20 3.5 36% 17% - 75%
Northern Brewer 18 7.8 44% 20% - 100%
Magnum 17 15 50% 17% - 100%
Perle 17 8.2 44% 10% - 75%
Domestic Hallertau 11 3.9 43% 11% - 100%
Cascade 6 7 34% 11% - 50%
Hallertau Tradition (Germany) 5 5 50% 15% - 100%

Steeping Grains Used In Munich Dunkel (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
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%
American - Chocolate 2 American Grain roasted malt 350°L
29 18% 11% - 25%
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 39 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
Wyeast - Munich Lager 2308 12 Wyeast Lagers 0.09 Medium 72% 48°F 56°F
White Labs - German Lager Yeast WLP830 11 White Labs Lagers Medium Medium 76.5% 50°F 55°F
Wyeast - Bavarian Lager 2206 11 Wyeast Lagers 0.09 Med-High 75% 46°F 58°F
Mangrove Jack - Bavarian Lager M76 8 Mangrove Jack Lagers n/a Medium 77.5% 45°F 57°F
Fermentis - Saflager - German Lager Yeast S-23 7 Fermentis / Safale Lagers .105 High 82% 48°F 72°F
Wyeast - Bohemian Lager 2124 5 Wyeast Lagers 0.09 Medium 75% 48°F 58°F
White Labs - Southern German Lager Yeast WLP838 4 White Labs Lagers Medium Med-High 72% 50°F 55°F
Fermentis - Safale - American Ale Yeast US-05 4 Fermentis / Safale Ales Low Medium 81% 54°F 77°F

Other Ingredients Used In Munich Dunkel (BJCP 2008) Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 25 Fining Boil 71% 4% - 100%
Gypsum 15 Water Agt Mash 14% 0% - 100%
Whirlfloc 10 Fining Boil 69% 0% - 100%
Calcium Chloride (dihydrate) 8 Water Agt Mash 24% 1% - 72%
Lactic acid 8 Water Agt Sparge 85% 22% - 100%
Epsom Salt 7 Water Agt Mash 11% 0% - 34%
Baking Soda 5 Water Agt Mash 15% 0% - 33%
Calcium Chloride (dihydrate) 2 Water Agt Mash 1% 1% - 2%
Calcium Chloride (anhydrous) 2 Water Agt Mash 43% 33% - 52%
Chalk 2 Water Agt Mash 33% 17% - 64%

Photos