- Fermentation temperature, gravity and outdoor temperature (CSV, 733 bytes)
- Recipe BeerXML (XML, 16 kb)
A Slack Biah (NFM) v1
|BJCP Style||Munich Dunkel - 8A|
|Notes||Characterized by depth, richness and complexity typical of darker Munich malts with the accompanying Maillard products. Deeply bready-toasty, often with chocolate-like flavors in the freshest examples, but never harsh, roasty, or astringent; a decidedly malt-balanced beer, yet still easily drinkable.|
History: The classic brown lager style of Munich which developed as a darker, more malt-accented beer than other regional lagers. While originating in Munich, the style became popular throughout Bavaria (especially Franconia). Franconian versions are often darker and more bitter.
Style Comparison: Not as intense in maltiness as a bock (and thus more drinkable in quantity). Lacking the more roasted flavors (and often hop bitterness) of a schwarzbier. Richer, more malt-centric, and less hoppy than a Czech Dark Lager.
|Profile||Aroma: Rich, elegant, deep malt sweetness, typically like bread crusts (often toasted bread crusts). Hints of chocolate, nuts, caramel, and/or toffee are also acceptable, with fresh traditional versions often showing higher levels of chocolate. Clean fermentation profile. A slight spicy, floral, or herbal hop aroma is acceptable.|
Appearance: Deep copper to dark brown, often with a red or garnet tint. Creamy, light to medium tan head. Usually clear, although murky unfiltered versions exist.
Flavor: Dominated by the soft, rich, and complex flavor of darker Munich malts, usually with overtones reminiscent of toasted bread crusts, but without a burnt-harsh-grainy toastiness. The palate can be moderately malty, although it should not be overwhelming or cloyingly sweet. Mild caramel, toast or nuttiness may be present. Very fresh examples often have a pleasant malty-chocolate character that isn’t roasty or sweet. Burnt or bitter flavors from roasted malts are inappropriate, as are pronounced caramel flavors from crystal malt. Hop bitterness is moderately low but perceptible, with the balance tipped firmly towards maltiness. Hop flavor is low to none; if noted, should reflect floral, spicy, or herbal German-type varieties. Aftertaste remains malty, although the hop bitterness may become more apparent in the medium-dry finish. Clean fermentation profile and lager character.
Mouthfeel: Medium to medium-full body, providing a soft and dextrinous mouthfeel without being heavy or cloying. Moderate carbonation. The use of continental Munich-type malts should provide a richness, not a harsh or biting astringency.
Comments: Unfiltered versions from Germany can taste like liquid bread, with a yeasty, earthy richness not found in exported filtered examples.
|Batch Size||12.0 L|
|Mash||64.4° for 60.0 min|
|Boil Time||60.0 min|
|OG||1.047 SG (Est. 1.050 SG)|
|FG||1.008 SG (Est. 1.009 SG)|
|ABV||5.1 % (Est. 5.4 %)|
|Std drinks||1.3 per 330ml stubby|
3 per 750ml longneck
1.1 per middy
1.7 per schooner
|Name||Amount||Colour||% of Grain|
|Gladfield Munich Malt||2.00 kg||15.5 EBC||78.43 %|
|Carafa II||0.30 kg||811.6 EBC||11.95 %|
|Vienna Malt (Simpsons)||0.25 kg||7.5 EBC||9.8 %|
|Total grain bill||2.55 kg||-||-|
|German Tradition||11.00 g||60.0 mins||Boil||4.5%|
|Saaz||10.00 g||40.0 mins||Boil||3.8%|
|Total hops||21.00 g||-||-||-|
|Whirlfloc Tablet||1.00 Items||10.0 mins||Boil||Fining|
|- - Nottingham||Danstar||Ale||75.0 %||13.9 C - 21.1 C|
OG: 1.040 +180g LDME
20/06/20 Brew day
21/06/20 Pitched yeast @ 15deg
27/06/20 Bottled, 1tsp sugar
-12 x 750ml Longecks
-1 x 330ml stubbies
- Outside temperature data obtained from the Australian Bureau of Meteorology's Daily Weather Observations page for the ACT, specifically the data is for Tuggeranong.
- Recipe icons courtesy of the The BeerSmith Icon Enhancement & Revision (BIER) Add-On by Zemba Craftworks.
- Standard drink formula from Spirits & Cocktails Australia.