Munich Dunkel ??

[Sparge Pervert]

I want to brew up a munich dunkel, but have seen variety of recipes around, so could do with some help!

I've read a few places which say traditionally 100% dark munich malt would be used, but have seen recipes around which use pilsner as a base, then some munich malt, crystal, carafoam, cara-amber, even chocolate & special b...

My LHBS only one type of munich malt, which is 15-30 EBC (about 7-15L), is this too light?

I've drawn up the following recipe, but think it may need tweaking if the munich malt isnt dark enough.

Recipe Specifications
--------------------------
Batch Size: 5.5 gal
Estimated OG: 1.055 SG
Estimated Color: 25.0 EBC
Estimated IBU: 26.3 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
11.02 lb Munich Malt (22.5 EBC) Grain 100.00 %
1.59 oz Tettnang [4.50 %] (60 min) Hops 22.6 IBU
0.53 oz Tettnang [4.50 %] (15 min) Hops 3.7 IBU

S23 lager yeast.

This is going to be my second lager, so any help with fermentation and lagering temps would be cool

Cheers!

[Quin]

I add 3 oz of Carafa Special II to a 12 gal batch to darken it up some. It also adds the faintest hint of chocolate. I started out at 6oz./batch but have since halved it.

[brewinhard]

Recipe looks good, and +1 to the carafa special II if you want to darken it up a bit. If you are unable to do liquid yeast, then the only change I would recommend would be to ditch the S23 and go with fermentis WF 34/70 (I think that is the right number..?). It will give you a better profile than the S23. Ferment at 50 degrees for 2 weeks, then lager for 4 around 35-40 degrees if possible.

[ttrone]

I just used a munich 10L with 2oz of carafa II special. Damn good beer

[Sparge Pervert]

cool cheers for the help. I think a bit of Carafa sounds like a plan. My local shop has carafa special I and III, but no II. Can I use a mix of I and III as a substitute? Am I right in thinking the main difference is the colour?

[Quin]

Use the Carafa Special 1; the III would be too roasty.