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Tophat665 · 11-22-2003, 01:26 PM

OK, another one:

<b>Monkey's Dunkel</b>
Munich style dark lager
Target OG: 1.061
Target FG: 1.015

5 1/2 Gallons Spring Water

8 lbs Liquid German Pils Extract (from MoreBeer.com, or 8lbs Ireks pale, or 6.8 lbs of extra light DME)

1/2 lb Caramunich Malt (70 Lov Crystal)
1/2 lb Chocolate Malted Rye
1 1/2 oz Tettnanger Pellets at T-60
1/2 oz Tettnanger Pellets at T-5
1/2 tsp Irish Moss @ T-10
1 vial WLP 838 Southern German Lager Yeast.
1 1/4 cup pale DME for Priming

This is an easy beer to brew, but the results have everything to do with how you ferment it, so you need a spare fridge with a temperature control to do it right.

1. Crack the grains and add to 1 gallon of cold water. Heat to a near boil (160 to 170°F) and allow to steep 20 to 30 minutes.
2. Strain to brewkettle and rinse grains with another gallon of near boiling water to get out all the malty goodness.
3. Heat brewkettle to a boil, remove from heat and stir in Malt Extract.
4. Return to heat, bring back to a boil, add the bittering hops (1 1/2 oz) and begin timing 60 minutes. Watch carefully for boilovers!
5. When 50 minutes have passed, add the Irish moss.
6. When 55 minutes have passed, add the flavoring hops (1/2 oz).
7. At the end of the boil, add 3 gallons cold water to a clean fermenter, and strain the wort into it.
8. Force Chill to 75° and pitch yeast.
9. Ferment for one week at 50-55°F.
10. Rack to a secondary and ferment for one week at room temperature (68-72°F) to drive off sulphur and dicetyl. This will remove oniony any butterscotch tastes from the beer.
11. Rack to a teritiary and ferment as cold as practial (down to 32°, but probably around 40° using a standard 'fridge) for a month to 6 weeks.
12. Bottle with DME. (If you're feeling saucy, boil the DME in a quart of water with a few pellet hops and skim the hot break. It might make a difference. Then again it might not.)
13. Condition for at least a month, more like 3.

This is one of the best beers we've ever made. The only negative feedback I ever got on it was that it might be too smooth. Long, cold lagering is what makes it happen.

11-22-2003, 01:26 PM	#22 (permalink)
Tophat665 Minion of the scaléd ones Location: Northeast Jesusland	OK, another one: <b>Monkey's Dunkel</b> Munich style dark lager Target OG: 1.061 Target FG: 1.015 5 1/2 Gallons Spring Water 8 lbs Liquid German Pils Extract (from MoreBeer.com, or 8lbs Ireks pale, or 6.8 lbs of extra light DME) 1/2 lb Caramunich Malt (70 Lov Crystal) 1/2 lb Chocolate Malted Rye 1 1/2 oz Tettnanger Pellets at T-60 1/2 oz Tettnanger Pellets at T-5 1/2 tsp Irish Moss @ T-10 1 vial WLP 838 Southern German Lager Yeast. 1 1/4 cup pale DME for Priming This is an easy beer to brew, but the results have everything to do with how you ferment it, so you need a spare fridge with a temperature control to do it right. 1. Crack the grains and add to 1 gallon of cold water. Heat to a near boil (160 to 170°F) and allow to steep 20 to 30 minutes. 2. Strain to brewkettle and rinse grains with another gallon of near boiling water to get out all the malty goodness. 3. Heat brewkettle to a boil, remove from heat and stir in Malt Extract. 4. Return to heat, bring back to a boil, add the bittering hops (1 1/2 oz) and begin timing 60 minutes. Watch carefully for boilovers! 5. When 50 minutes have passed, add the Irish moss. 6. When 55 minutes have passed, add the flavoring hops (1/2 oz). 7. At the end of the boil, add 3 gallons cold water to a clean fermenter, and strain the wort into it. 8. Force Chill to 75° and pitch yeast. 9. Ferment for one week at 50-55°F. 10. Rack to a secondary and ferment for one week at room temperature (68-72°F) to drive off sulphur and dicetyl. This will remove oniony any butterscotch tastes from the beer. 11. Rack to a teritiary and ferment as cold as practial (down to 32°, but probably around 40° using a standard 'fridge) for a month to 6 weeks. 12. Bottle with DME. (If you're feeling saucy, boil the DME in a quart of water with a few pellet hops and skim the hot break. It might make a difference. Then again it might not.) 13. Condition for at least a month, more like 3. This is one of the best beers we've ever made. The only negative feedback I ever got on it was that it might be too smooth. Long, cold lagering is what makes it happen. __________________ Light a man a fire, and he will be warm while it burns. Set a man on fire, and he will be warm for the rest of his life.