Partial Mash Munich Dunkel Recipe

Here goes another home brew project, this time a Munich Dunkel Lager. Not necessarily an authentic version but it should be pretty close. The main difference from an authentic dunkel is I added more crystal malt which will bring out more sweetness and richness. This is my first attempt at a lager as well. It will ferment in my closet which is in the eve's of the house and is not insulated. It maintains around 10c(50f) this time of year so it should work out well. Here is the recipe I made up with from a few sources:

Munich Dunkel Lager
OG 1.050 / FG 1.010
18.9L (5G) batch

• 3lbs Extra Light DME or Pilsner DME
• 4lbs German Munich Malt
• 1lb Crystal 77 Malt
• 1/4-1/2lb Carafa Type 111 Special(dehusked, adjust to desired colour)
• 2oz Tettnanger Hops
• Wyeast Bavarian Lager yeast (2206)

Step mash gain with 6.5L (1.75G) of water. Rest at 52c(125f) for 20min, 60c(140f) for 30min and 70c(158f) for 30min.

Sparge with 9.5L(2.5G) of water at 75C(168f). Mix DME into the collected wort.

Boil wort for 60 minutes adding 1oz hops at :60 and 1/2oz hops at :30 & :10

Top up wort to 18.9L(5G) and cool. You have two options for cooling:

Option 1, if using a single smack-pack. Cool wort to 21c(70f) and pitched yeast that is also at 21c(70f). Allow fermentation to fully activate, 4-24hrs and then cool the carboy to 10c(50f).

Option 2, if making a large yeast starter. Make a 2L(0.5G) or larger starter at 21c(70f). Cool wort and starter to 10c(50f), pitch yeast and then continue to ferment at 10c(50f).

Primary ferment for 2 weeks at 10c(50f), diacetly rest when the krausen falls. Rack and secondary ferment for 4-6 weeks at 10c(50f) or cooler.

Prime with 2/3 cup white sugar dissolved in 2 cups of water. Bottle carbonate at room temperature.

Blanche De Chambly Clone Overview

Last June I brewed a clone recipe for Unibroue's Blanche De Chambly. If you would like to look back here are the links: The Recipe, Brew Day & Bottling Day. I am down to my last two bottles so an overview is in order.


Appearance: Colour is almost identical, colour can be the hardest thing to match with home brew.

Aroma: Very similar in aroma. The Unibroue ale has a little more of a citrus aroma and the beer I brewed has more coriander aroma.

Taste: There is a bit of a difference in taste, that said they both resemble a wit beer. The Unibroue version is quite light, sour, citrusy with just a hint of coriander. My ale is also light and sour but has more of a coriander taste and light on the citrus taste.

Overall I think the recipe from BYO is pretty good. If I used the recipe again I would reduce the coriander and greatly increase the bitter orange peel. I would also source better bitter orange peel, the ones I used looked ancient. The grain bill seems spot on though.