Still need to try a Munich Dunkel myself. Sounds like a delicious brew. Right there with you on the freezing temps. Did a "no chill" brew recently as well since my hoses were frozen. Stay warm my friend.
@@secretlevel5951 As Augustiner has been everyone's favourite beer for decades, I've drunk my fill many times over. But I do really like the beer Hall that serves Augustiner hell from wooden casks. My favourite local favourites are Andechs and Tegernseer.
@@secretlevel5951 surprisingly Augustiner pilsner is really good. Hardly anyone knows that, even here. Most Bavarians don't like pils, it's all about Weißbier and Helles. Even dark Lager isn't drunk that much. König Ludwig dunkel is a good commercial one.
ive been wanting to do a dunkel i think ill add munich and carafa like you did but i want to use caramunich as well before it goes bad in my freezer. but hops i only have herkules, magnum, and saaz,
Very nice, Caramunich is awesome! That'd probably be my improvement to this recipe, if any. Judge feedback was that it needed more saturated flavors, so caramunich should do it. Honestly any of the hops will work for bittering... I'd probably stick with German ones for late additions though.
good old hallertau goes well with alot of dark beers but never tried in a stout though. its called homebrew i usually go nuts on some recipes but it always depends @@secretlevel5951
ive been wanting to do a dunkel for a long time also as well a czech dark lager. samson czech dark lager i fell in love with but the problem is i cant find samson anywhere. the local market had it and when i tried it i loved it! 2 days later i went back and it was all gone '
You mentioned that you brewed a ten gallon batch. From the video, it looks like you’re using your Foundry as the boil kettle. I’m currently trialing a similar system with a separate MLT. However, even with fermcap, boiloff and shrinkage will prevent me from getting a true ten gallons from the 10.5gal Foundry. Are you brewing higher-gravity and diluting at flameout? That’s what I’ve been considering.
I actually topped this off at 30 minutes from the mash tun, but never quite got 10 gallons. I was closer to 9 or 9.5 gal in the end because of the limitations. I think your method is probably a better one, maybe you can top off right at the end of boil so that the water gets sterilized. After this brewday I definitely appreciate the extra 0.5 gallon that the Foundry has because my pre-boil volume looked scary!
@@secretlevel5951 Right on, thanks for the response. I'm currently yielding 8.5gal (haven't tried topping off yet) and filling two corny kegs to the 4gal mark. So roughly a 60% output increase. Also, Dunkel is an awesome style, I just brewed it for the first time and the keg absolutely evaporated when my friends came over. Already great only 4 weeks from brew day, very fast for a lager. Going to it brew again and just try different Munich yeasts... Next up is Ayinger.
@@grahamhawes7089 Ayinger is awesome! I tried Augustiner and my buddy grabbed a few gallons of this wort and tried Ayinger (Omega German Bock)! They're pretty close, I honestly don't know if I can tell the difference, both great.
@@secretlevel5951 Any difference in fermentation length or performance? I really appreciate lagers that turn around relatively quickly (4-5 weeks). Obviously that's only possible with moderate-gravity lagers.
@@grahamhawes7089 I believe Augustiner was quicker, but my starter was larger and included a small portion of the wort as a starter while the rest of the wort chilled overnight.
@@secretlevel5951 yeah its absolutely perfect for old world style lagers. I pretty much don't do anything water chem wise for lagers outside ph adjustment
Love this style. Haven't brewed one in years. Maybe I need to hit my frozen garage and give it a go! Cheers! -Mike
Still need to try a Munich Dunkel myself. Sounds like a delicious brew.
Right there with you on the freezing temps. Did a "no chill" brew recently as well since my hoses were frozen.
Stay warm my friend.
I really appreciated the overnight chill brews, it made my brewdays somewhat relaxing! And now the winter is on its way out, we had 50F yesterday!
Living in Munich im well familiar with the style and love it. That looks great, Will have to give that a go in summer.
Omg yes! Do you often venture to Augustiner? What's your favorite local lager brewery?
@@secretlevel5951 As Augustiner has been everyone's favourite beer for decades, I've drunk my fill many times over. But I do really like the beer Hall that serves Augustiner hell from wooden casks. My favourite local favourites are Andechs and Tegernseer.
@@secretlevel5951 surprisingly Augustiner pilsner is really good. Hardly anyone knows that, even here. Most Bavarians don't like pils, it's all about Weißbier and Helles. Even dark Lager isn't drunk that much. König Ludwig dunkel is a good commercial one.
Great video. Love this style. What temp did you ferment at?
Same here, dunkel season is just a few months away! I let this one ride at 50F for most of the fermentation.
ive been wanting to do a dunkel i think ill add munich and carafa like you did but i want to use caramunich as well before it goes bad in my freezer. but hops i only have herkules, magnum, and saaz,
Very nice, Caramunich is awesome! That'd probably be my improvement to this recipe, if any. Judge feedback was that it needed more saturated flavors, so caramunich should do it. Honestly any of the hops will work for bittering... I'd probably stick with German ones for late additions though.
good old hallertau goes well with alot of dark beers but never tried in a stout though. its called homebrew i usually go nuts on some recipes but it always depends
@@secretlevel5951
ive been wanting to do a dunkel for a long time also as well a czech dark lager. samson czech dark lager i fell in love with but the problem is i cant find samson anywhere. the local market had it and when i tried it i loved it! 2 days later i went back and it was all gone
'
You mentioned that you brewed a ten gallon batch. From the video, it looks like you’re using your Foundry as the boil kettle. I’m currently trialing a similar system with a separate MLT. However, even with fermcap, boiloff and shrinkage will prevent me from getting a true ten gallons from the 10.5gal Foundry. Are you brewing higher-gravity and diluting at flameout? That’s what I’ve been considering.
I actually topped this off at 30 minutes from the mash tun, but never quite got 10 gallons. I was closer to 9 or 9.5 gal in the end because of the limitations. I think your method is probably a better one, maybe you can top off right at the end of boil so that the water gets sterilized.
After this brewday I definitely appreciate the extra 0.5 gallon that the Foundry has because my pre-boil volume looked scary!
@@secretlevel5951 Right on, thanks for the response. I'm currently yielding 8.5gal (haven't tried topping off yet) and filling two corny kegs to the 4gal mark. So roughly a 60% output increase.
Also, Dunkel is an awesome style, I just brewed it for the first time and the keg absolutely evaporated when my friends came over. Already great only 4 weeks from brew day, very fast for a lager. Going to it brew again and just try different Munich yeasts... Next up is Ayinger.
@@grahamhawes7089 Ayinger is awesome! I tried Augustiner and my buddy grabbed a few gallons of this wort and tried Ayinger (Omega German Bock)! They're pretty close, I honestly don't know if I can tell the difference, both great.
@@secretlevel5951 Any difference in fermentation length or performance? I really appreciate lagers that turn around relatively quickly (4-5 weeks). Obviously that's only possible with moderate-gravity lagers.
@@grahamhawes7089 I believe Augustiner was quicker, but my starter was larger and included a small portion of the wort as a starter while the rest of the wort chilled overnight.
Detroiter here. Man, Great Lakes water is so good isn't it?
Absolutely, love it for Czech styles as well!
@@secretlevel5951 yeah its absolutely perfect for old world style lagers. I pretty much don't do anything water chem wise for lagers outside ph adjustment
@@SchwarbageTruck that's awesome! What have your favorite brews been so far?
so what was your mash in and mash out temps?
Great question, 149F mash for 90 min and mashout at 170F for 15 min
munich dark with infusion....congrats...