I brewed another lager this weekend. This time I'm trying a dunkel which I've named for a good friend of mine who is currently in South Korea. I have to admit, I don't know a lot about these German brews and I'm really enjoying brewing something new. I transfered my pils and used the yeast sediment with a bit of beer left over to pour into this new batch. The Mystery Pils tastes great: like a field of flowers. I hope it keeps that character through the fermentation. Here is the recipe for my current batch:
This is basically "Jump be Nimble... dunkel" recipe from Papazian's Home Brewer's Companion with a few modifications.
This was suppose to be a protein step mash beginning at 122 deg, however I was at 127 which is where I let it rest for 30 min. I achieved this by adding the grain to 2.5 G of 130 deg H2O. I then added 1.25 G Boiling H2O to bring the temp up to 155 deg I needed to add a little heat to achieve this. After 30 minutes the mash pasted the iodine test (see below) and I mashed out at 170 deg, transfered to the lauter tun and sparged with 4 G of 170 deg H2O.
- 5.5 lbs Vienna malt
- 2 lbs dark Munich malt
- 0.5 lbs Belgian aromatic malt
- 0.5 lbs crystal malt (lvb 49-69)
- 0.33 lbs chocolate malt
- 0.125 lbs black patent malt
- .75 oz Norther Brewer
- 1 oz Willemette
This was suppose to be a protein step mash beginning at 122 deg, however I was at 127 which is where I let it rest for 30 min. I achieved this by adding the grain to 2.5 G of 130 deg H2O. I then added 1.25 G Boiling H2O to bring the temp up to 155 deg I needed to add a little heat to achieve this. After 30 minutes the mash pasted the iodine test (see below) and I mashed out at 170 deg, transfered to the lauter tun and sparged with 4 G of 170 deg H2O.
THE BOIL
When the worth was boiling I added 0.5 oz of Northern Brewer hops. After 15 minutes I added anther .25 oz of NB. At 45 minutes I added .75 oz of Willemette and 1 tsp of Irish Moss. At 60 minutes I shut off the heat and added .25 oz of Willemette, let it rest for 2 minutes and began chilling with my immersion chiller. When it was below 85 deg I transfered to a clean primary and poured in the sludge form my Mystery pils primary. Brix = 12.2. It was bubbling by midnight. In the morning I moved the primary to the basement where the temperature is about 60 degrees. After 4 or 5 days I'll transfer to the secondary and move the fermentation to my lagering cellar which is currently at 42 degrees.
