Saturday, November 7, 2009

Pseudo Munich Dunkel Recipe

Yes, I know I still have to get to part three of my kegging procedure, which I have come to realize while it is very necessary, is also very boring reading. I will get to it eventually, but since I'm brewing tomorrow, I decided to blog this brew from start to finish, which I never have done before. So let's start with a recipe, which once you read it, you'll realize why it's a PSEUDO Munich Dunkel. So here we go:

Munich Dunkel (aproximately 12 gallons)

17 lbs Vienna Malt (I wanted to use Dark Munich Malt, but I'm out)
6.5 lbs German Pilsner Malt (I wanted to use less, but since this the last of my pilsner malt, I thought I would use it up)
12 oz Pale Chocolate Malt (mainly for color, especially since I'm not using Dark Munich Malt)
8 oz CaraVienne (for a little extra color and body, but mainly because I've got a ton of it)

60 Minutes Galena (enough to bitter to about 25 IBUs--I haven't worked out exactly how much to use, plus I would rather use my German Magnum hops for bittering, but the Galena are the last of the 2008 crop that I have, and I'm trying to get rid of them)
10 Minutes Hallertau (for a hint of hops flavor and aroma)

Wyeast Munich Lager Yeast (I've already got a gallon starter of this going--I stepped it up from a half gallon a couple days ago--this probably should have been my first post if I were really to blog this beer from start to finish) .

The starter is chilling to knock the yeast out of suspension, the HLT is full of delicious Chicago tap water with a campden tab added to neutralize the chlorine, the malt is measured and milled, and the electric heater is plugged into the the timer which is set for 4am. I should be ready to start the mash tomorrow morning at about 8am.

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