Decemberfest Dunkel

This is basically a test of the White Labs Southern German Lager yeast. The double mash mimics a decoction but mathematically exposes more grain to both conversion enzymes and boiling temps.

Brewer:	How232		Email:	How232@AOL.com
Beer:	Decemberfest Dunkel		Style:	Munich Dunkel
Type:	All grain		Size:	2.35 gallons
Color:	42 HCU (~20 SRM)		Bitterness:	39 IBU
OG:	1.056		FG:	1.015
Alcohol:	5.3% v/v (4.1% w/w)
Water:	80% RO water, balance boiled tap (high sulphate).
Grain:	6 oz. Belgian Pilsner 4 oz. Wheat malt (American White) 25 oz. Belgian Munich 5 oz. Gambrinus 30L Munich 2 oz. Peated Malt 2.5 oz. Belgian CaraMunich 2.5 oz. Dark Carastan 34L 3 oz. Kiln Coffee 170L 15 oz. American 2-row 7 oz. Belgian aromatic 7 oz. Belgian biscuit
Mash:	74% efficiency
	Double mash. 95, 128 for 30 min , 152 for 2 hrs, boil for 15, combine with protein-rested and starch converted (15 min.) 2nd mash (2-row only), for net temp of 145. Raise to 155 for 90 min. Mashout at 166. Sparge.
Boil:	104 minutes	SG 1.039	3.4 gallons
	Irish moss.
Hops:	6g Perle (6.9.% AA, 64 min.) 7g Saaz (3.8% AA, 64 min.) 5g Perle (6.9.% AA, 34 min.) 5g Saaz (3.8% AA, 34 min.) 3g Perle (6.9.% AA, 6 min.) 5g Saaz (3.8% AA, 6 min.)
Yeast:	WhiteLabs Southern German Lager WLP838.
Log:	Fermented at approx 57 ave. temperature. Secondary for about one week. Lagered for 5 weeks at 35 degrees.
Carbonation:	Bottle conditioned.
Tasting:	This is one of my best beers. Hint of sweetness, bittering noticeable but not harsh. Bittering as listed above was a slightly higher than planned due to longer than expected boil. The yeast is a good one, and settles well, a plus for unfiltered beers.

Recipe posted 12/19/00.