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Split batch Dunkel
To be brewed twice, comparing Wyeast 2308 Munich with White Labs Octoberfest.
| Brewer: | srichens | Email: | - | |||||
| Beer: | Split batch Dunkel | Style: | Munich Dunkel | |||||
| Type: | Partial mash | Size: | 24 liters | |||||
| Color: |
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Bitterness: | 25 IBU | |||||
| OG: | 1.046 | FG: | 1.008 | |||||
| Alcohol: | 4.8% v/v (3.8% w/w) | |||||||
| Water: | Local water is 2/3 strength Munich water. Only sparge water treated with phosphoric acid. | |||||||
| Grain: | 5 lb. Canadian 2-row (Gambrinus) 2 lb. American Vienna 4 oz. Honey Malt 4 oz. American crystal 90L 8 oz. Belgian CaraVienne 4 oz. American chocolate |
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| Mash: | 85% efficiency | |||||||
| Infusion 157°F overnight with 8.25 L water. | ||||||||
| Boil: | 60 minutes | SG 1.064 | 17 liters | |||||
| 1 lb. Light malt extract | ||||||||
| NOTE: "20 minute" hops are actually FWH. | ||||||||
| Hops: | 25g Northern Brewer (7.5% AA, 45 min.) 12g Mt. Hood (4.5% AA, 20 min.) 12g Mt. Hood (4.5% AA, 10 min.) |
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| Yeast: | Wyeast from secondary yeast cake. White Labs from 2 L starter. | |||||||
| Log: | Target fermentation temperature 45°F | |||||||
| Carbonation: | 1 cup dextrose | |||||||
| Tasting: | Definitely different beers. The Wyeast 2308 cranked out loads of sulphur aroma and didn't totally reduce it during lagering, but I like that. The White Labs was funkier, I found it a touch phenolic although most of the club members preferred it. | |||||||
Recipe posted 12/23/03.
