Beer Forum

This beer was so smooth on malt, and bitterness. A nice amber brown color. A sweet malt profile all the way through. Complex malt flavors.

Thank you Charlie for the recipe.

Check out his website: www.beertown.org

Creekside Dunkel
Charlie Papazian

Batch size: 5.8
Brewer: Charlie Papazian
Style: Munich Dunkel

Date Gravity Plato
Brewing: 3/19/05 1.053 13.1
Racking: 04/02/05 1.014 3.5
Bottling: 04/24/05 1.014 3.5

Alcohol: 4.2% (w/w)
Alcohol: 5.2% (v/v)

Bu’s 27

Color 16 lovibond

Ingredients:
German Pils - 2 row 5.5 pounds 1.030 S.G. 1.7 SRM 60 min mash
Munich 2.5 pounds 1.014 S.G. 4.3 SRM 60 min mash
Honey malt 0.5 pounds 1.003 S.G. 0.2 SRM 60 min mash
Belgian Aromatic 0.5 pounds 1.002 S.G. 1.3 SRM 60 min mash
Chocolate-English 4.0 ounces 1.001 S.G. 8.6 SRM 60 min mash
German CaraMunich 0.5 pounds 1.002 S.G. 6.5 SRM 60 min mash
German Caraffe 28.0 grams 1.000 S.G. 2.9 SRM 60 min mash
French Strisselspalt 03-pel 56.0 grams 60 min 2.0 % AA 15.5 ibu pellet

MtHood 2003 21.0 grams 30 min 6.0 % AA 8.6 ibu leaf
Santiam-99 21.0 grams 3 min 5.3 % AA 2.7 ibu pellet

Mash water amount: 10.5
Strike temperature: 143 °Fahrenheit to stabilize at 133 degrees
Then later 5 gallons of boiling water to boost to 155 degrees F.

Sparge water amount: 14.0 quarts
Sparge water temperature: 170 °Fahrenheit
Extraction efficiency: 89 % - Yes this is what I originally got.
Sparge liquor collected: 6.5 gallons

Boil size: 6.0 Gallons

Mashing schedule
minutes
°Fahrenheit
30 132
30 155

then mash out to 167 degrees F

Fermentation:

German type lager yeast

Primary fermentation: 6-1/2 Gallon Carboy

Secondary Fermentation: 5 Gallon Carboy

Primed with:
Fermentation schedule

days °Fahrenheit

1 66
2 54
14 54
14 36
43 36

Looks like Charlie pitches warm

Travis

[quote= 1 66
[/quote]

Uh Oh! Plise has got Charlie P. on his side.

Brad

Dunno if its just my browser, but WTF does this mean?

BrewcasterPlise wrote:
Bu’s 27

It comes out as "B-u-circumflexed a-euro symbol-trademark-s"

I now have the ability to larger and this will be my first one. The sad part is it may be 3 months before I get to it. We will see how things go.

Brew On!

Just listened to this show (via Podcast) this week.
Sounds like an awesome beer that I'll have to brew over the Xmas period.

Top work on getting Charlie on the show and posting the his recipe.

Beers,
Doc

Thanks Doc for the support.

I brewed Charlies Dunkel with all Halletaurer hops, Bock Yeast, and English Base Malt. The wort malt profile tasted amazing...I look forward to trying it.

My effiency was not as good as charlies, my gravity ended up at 1.045. I think I will finish at around 1.008, which will be fine with me. I did not do a protein rest like he does, rather single infusion, but it'll still be beer.

I pitched 2000ml starter with 100ml solid slurry for 10gals.

I pitched at 54F See if really makes a difference.

Let me know how yours turns out.

jaydub asks:
Dunno if its just my browser, but WTF does this mean?
BrewcasterPlise wrote:
Bu’s 27
It comes out as "B-u-circumflexed a-euro symbol-trademark-s"



I think it is supposed to be "B-u-apostrophe-s" for Bittering Units.

Steve
Stevenson, WA