Brewing Techniques - Munich Dunkel

Brewing techniques / Techniques de brassage
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Voici un email reçu de Jay Hersh des Green Mountain Mashers:

Hi All,

I logged into the Twitch Munich Dunkel brewing session to say hello
and since I have some experience with this style I thought I would
share this article I din’t see a way to do this there so I thought
I’d email to you so you can pass it along to anyone interested

We all miss being able to travel and interact with you and look
forward to when we can resume this.

Cheers,

2 Likes
2

Question d’améliorer ce style, voici la carte des juges de la competition de Cowtown :
Aroma 9/12
Malt : Medium High - High Malt caracter (bready, maillard, toffee, light chocolate
Hops : None - Appropriate for the style
Fermentation : None - Clean Fermentation, no esters

Appearance 2.5/3

Flavor 13.5/20
Malt : Rich malt sweetness (not cloying). Low caramel/toffee, slightly nutty (almond), toasted brown bread.
Hops : Low noble hop character, herbal, floral
Bitterness : Soft rounded bitterness (low)
Fermentation Character : Clean fermentation
Balance : Malt forward, appropriate for style
Finish/Aftertaste : judge 1 - Malt sweetness carries through. Judge 2 - Malt upfront but finished med-dry.

Mouthfeel 4.5/5
Body - Judge 1 - Med-low body a little thin. Judge 2 - Med-full
Carb : Med-Low
Warmth : none
Creaminess : Med-Low
Astringency : None

Overall : 6.5/10

Judge 1 : This is a well made beer that has all the appropriate flavours. It is a little thin on the body for a munich dunkel. You could try adding some carapils to give it some more body, it would also help with the head retention a bit. You could also try a higher mash rest temperature to leave some more residual sugars to help with complexity. Otherwise, it’s a really well made beer with clean fermentation characteristics. Very drinkable.

Judge 2 : I thought this beer was well executed. Has all the markings of a classic Dunkel. The malt is definitely rich. I found the toast to linger a bit which wasn’t unpleasant. The malt characters seems is great but the flavour dissipates rather quickly.

Total : 36/50 Cowtown 2021 - 8A Munich Dunkel.pdf

Recette
Eau de Montreal - Ajusté le pH avec de l’acide lactique
pH : 5.2
Mash : 60 minutes à 67c
4.1 kg (82%) BESTMALZ Munich Dark
0.5 kg (10%) BESTMALZ Melanoidin Light
0.2 kg (4%) Carafa II
0.2 kg (4%) Innomalt M2
Boil 60 minutes
60 min - 25 gr (8.8 IBU) Hallertauer Mittlefrueh 3.2%
60 min - 25 (14.3 IBU) Perle 5.2%
5 min - 20 gr (1.4 IBU) Hallertauer Mittlefrueh 3.2%

Levure - Bavarian Lager WLabs #2206 (no starter)

Fermentation
jour 1 à 6 - 12c
jour 7 à 13 - 13c à 20c (1 degré par jour)
jour 14 à 21 - 20-21c
jour 22 à 35 - 2-4c

OG : 1.051
FG : 1.016

1 Like
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It seems like the words and the numbers on the scoresheet don’t match up, and it’s always funny to see judges report opposite impressions (body). Basically you lost points for the flavour but neither of them had any particular criticism about the flavour, so it’s not obvious how it could be improved.

4

Voici mon scoresheet et ma recette :

MunichDunkelScoresheet.pdf (971.1 KB)

Recette :

Munich Dunkel
OG prévu 1.051 (1.050 obtenu)
FG prévu 1.011 (1.016 obtenu)
ABV prévu 5,3% (4,5% obtenu)
IBU 26
BU/GU 0,5
SRM 16,5

2 kg Weyermann Munich I (42,2%)
1,7 kg Weyermann Munich II (35,8%)
700 g Weyermann Caramunich I (14,8%)
250 g Weyermann Carapils/Carafoam (5,3%)
95 g Weyermann Carafa I (2%)

11 g Magnum @ 60 minutes (14,4 IBU)
28 g Saaz @ 30 minutes (8,8 IBU)
28 g Saaz @ 5 minutes (2,3 IBU)

2x Fermentis Saflager W34/70 non réhydratés

Mash @ 69
Mashout @ 76

Fermenté 14 jours à 11C (ambiant dans mon congélateur), 2 jours à 18C pour diacetyl rest et baissé de 1C par jour jusqu’à 4C.

Embouteillé à 2,5 vol en ajoutant 2g de levure de fermentation F-2.

Voilà!