Dunkel Recipe – German Special
Dunkel, meaning “dark” in German, is a traditional Bavarian lager known for its rich maltiness and smooth, slightly sweet flavor profile. This beer is often enjoyed for its deep amber to dark brown color and balanced bitterness.
- Prep Time30 min
- Cook Time2 hr
- Total Time2 hr 30 min
Dunkel Ingredients:
- Malt Extract (Dark): 6 lbs (2.7 kg)
- Malt Extract (Light): 1 lb (450 g)
- Specialty Grains (such as Munich malt, caramel malt): 1 lb (450 g)
- Hops (Noble hops like Hallertau or Tettnang): Bittering and aroma hops
- Yeast: German lager yeast strain
- Water: for brewing
- Priming Sugar: for carbonation (if bottling)
How to make Dunkel:
Steep Grains: Steep specialty grains in hot water (about 150°F or 65°C) for 30 minutes to extract flavors and color.
Boil: Bring the wort (liquid extracted from steeping grains) to a boil. Add malt extracts and hops according to the brewing schedule (bittering hops early, aroma hops later).
Ferment: Cool the boiled wort and transfer it to a fermenter. Pitch the yeast and ferment at cool temperatures (around 50-55°F or 10-13°C) for 2-3 weeks.
Condition: After fermentation, transfer to secondary fermentation if desired, or bottle the beer with priming sugar for natural carbonation. Allow to 5.condition for 2-4 weeks.
Serve: Chill and enjoy the dark, malty flavors of Dunkel lager.
Recipe Notes:
Maintain cleanliness and sanitation throughout the brewing process to prevent contamination.
Adjust hop additions to balance bitterness and aroma according to personal preference.
