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Date: 20 Jun 2006 14:59:35
From: jbszee
Subject: Hofbrauhaus Dunkel - style??? recipe????
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I just returned from Vegas, visited the Hofbrauhaus. Enjoyed a few
liters of their tasty Dunkel lager. Wifey insisted on a second visit,
so of course I had to comply.
Does anyone know what specific style typifies this tasty beverage?
Anyone have any extract recipes?
I'm kinda new to all of this, and haven't tried a lager yet. Any close
approximations with ale brewing techniques?
Many thanks,
-Dr.J
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Date: 21 Jun 2006 16:10:12
From: Derric
Subject: Re: Hofbrauhaus Dunkel - style??? recipe????
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> I just returned from Vegas, visited the Hofbrauhaus. Enjoyed a few
> liters of their tasty Dunkel lager. Wifey insisted on a second visit,
> so of course I had to comply.
>
> Does anyone know what specific style typifies this tasty beverage?
Here is the "official" style guide:
http://www.bjcp.org/stylecenter.html
and for a Munich Dunkel:
http://www.bjcp.org/styles04/Category4.html#style4B
which is Category 4 (Dark Lagers), Style 4B - Munich Dunkel (ie., it is
its own style).
> Anyone have any extract recipes?
Sorry, nope...
> I'm kinda new to all of this, and haven't tried a lager yet. Any close
> approximations with ale brewing techniques?
Yeah, close. The brewing part is pretty much the same. The big
difference is fermentation temperature... you will need a way to keep
the beer somewhere around 45F-55F for several weeks and then, optimally,
about 33F for even more weeks for the "lagering." In short:
* Make a good yeast starter ahead of time, maybe even step it up
in size a few times. (Use a real lager yeast).
* Chill your beer down as close to 50F as possible and then
pitch the yeast.
* There are lots of variations on the fermentation/lagering
schedule. I usually do:
1.5 weeks @ 50F (primary)
0.5 weeks @ 65F (diaceytl rest)
rack, then
2 weeks @ 50F (secondary)
4 weeks @ 33F (lagering period).
bottle
carbonate at room temp.
Many folks will do a little longer primary, then rack
and go straight to the lagering period. It's all pretty
variable. The diaceytl rest is to get rid of any
"buttery" flavor that some yeasts produce - if your beer
doesn't have it, that rest is optional, just stay at 50F.
For temperature control most folks use a fridge/freezer controlled by an
external temperature controller. It's possible to do the fermentation
in a water bath and swap out ice containers (frozen soft drink bottles),
but it would be hard to continue to do the lagering that way (but I
guess possible in a large cooler keeping it iced down).
Derric
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