Dunkel Recipe – German Special
Dunkel lager recipe celebrates the deep, malty traditions of Bavarian brewing, delivering a smooth, slightly sweet beer with rich amber to dark brown hues. Using dark malt extract alongside specialty grains like Munich and caramel malts, and fermented with a German lager yeast strain, this brew balances bitterness and malt sweetness beautifully. Whether you’re a homebrewer seeking authenticity or simply curious about dark lagers, this classic recipe guides you through steeping, boiling, fermenting, and conditioning to achieve that signature Dunkel flavor.
- 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 strict sanitation through all equipment and fermenting vessels to prevent off-flavors.
Use temperature control especially during fermentation: keep it in the 10-13 °C (50-55 °F) range for proper lagering.
Adjust the hop additions (bittering vs. aroma hops) to suit your taste for bitterness; noble hops provide traditional aromatic notes.
Allow adequate conditioning time (2-4 weeks after bottling) so carbonation develops and flavors mellow.
Store the beer chilled and serve fresh to preserve the delicate malty and sweet notes without getting stale or oxidized.
