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Poke-Check Dark
| Brewer: | Matt Arnold | Email: | - | |||||
| Beer: | Poke-Check Dark | Style: | Munich Dunkel | |||||
| Type: | All grain | Size: | 5 gallons | |||||
| Color: |
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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 |
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| 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) |
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| Yeast: | 2 pkg Danstar Nottingham dry yeast, rehydrated. This winter: Wyeast Bavarian Lager. |
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| Log: | Primary: one week at 60°F. Secondary: three weeks at 40°F. (or more) |
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| 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. |
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Recipe posted 05/17/98.
