Poke-Check Dark

Brewer:	Matt Arnold		Email:	-
Beer:	Poke-Check Dark		Style:	Munich Dunkel
Type:	All grain		Size:	5 gallons
Color:	57 HCU (~24 SRM)		Bitterness:	26 IBU
OG:	1.055		FG:	1.014
Alcohol:	5.3% v/v (4.1% w/w)
Grain:	8 oz. Wheat malt 9 lb. German Munich 8 oz. Belgian Special B 4 oz. British chocolate 8 oz. Melanoidin malt
Mash:	70% efficiency
	15 minutes at 135°F, 60 minutes at 156°F.
Boil:	70 minutes	SG 1.039	7 gallons
	1 tsp rehydrated Irish Moss added with 15 minutes left in the boil.
Hops:	.5 oz. Hallertau Northern Brewer (8.5% AA, 60 min.) 1 oz. Hallertau Hersbrucker (1.3% AA, 60 min.) 1 oz. Hallertau Hersbrucker (1.3% AA, 30 min.) .25 oz. Hallertau Hersbrucker (1.3% AA, 15 min.) .25 oz. Hallertau Hersbrucker (aroma)
Yeast:	2 pkg Danstar Nottingham dry yeast, rehydrated. This winter: Wyeast Bavarian Lager.
Log:	Primary: one week at 60°F. Secondary: three weeks at 40°F. (or more)
Carbonation:	Kegged and forced carbonated.
Tasting:	Nice and malty! If I could find dark munich, I'd eliminate the Special B (actually, it was CaraB from St. Pat's) altogether.

Recipe posted 05/17/98.