Munchen Dunkel

Brewer:	Terry Stinger		Email:	Stinger_Terry@lilly.com
Beer:	Munchen Dunkel		Style:	Munich Dunkel
Type:	All grain		Size:	5.5 gallons
Color:	41 HCU (~19 SRM)		Bitterness:	18 IBU
OG:	1.060		FG:	1.015
Alcohol:	5.9% v/v (4.6% w/w)
Water:	10 Gallon R.O. Purified Water Treat water to match Munich water supply. Adjust sparge water to pH=5.7 w/ 88% Lactic Acid.
Grain:	6 lb. German Pilsner 7 lb. German Munich 8 oz. Belgian CaraMunich 4 oz. Belgian chocolate
Mash:	65% efficiency
	Dough grains into 4 gallons of 165°F treated water. Rest for 60 to 90 minutes at 153°F. Apply heat if needed. Mash-out at 168°F for 10 minutes. Sparge slowly with treated water until 5 gallons is collected. Or S.G. drops below 1.008.
Boil:	90 minutes	SG 1.044	7.5 gallons
	Add 1 tsp. of Irish Moss to last 15 minutes of boil. Chill to 50-70'F.
Hops:	1 oz. Mt. Hood (3.8% AA, 60 min.) 0.5 oz. Tettnanger (3.5% AA, 45 min.)
Yeast:	Pitch the active slurry of Wyeast Bavarian lager yeast. Or a very well grown starter (use Light DME).
Log:	Primary ferment at 45-50'F for 2-3 weeks. Secondary ferment at 33-40'F for 3-8 weeks.
Carbonation:	Prime with 3/4 cup of corn sugar and 1 tsp. dry yeast. Wait 1 month at room temp. for carbonation to be complete. Continue to lager and bottle condition at 32-40'F.

Recipe posted 05/14/99.