Bearded Tree Dunkel Lager
Brew a dark, luscious Dunkel Lager with rich caramel and toasty malt flavors. This recipe highlights dark crystal malts, imparting depth and complexity, while Tettnanger hops contribute herbal and floral aromas that elevate the overall profile. Perfect for those cozy evenings, this well-balanced lager is sure to impress with its velvety mouthfeel and rich finish.
ingredients
- 9 lbs Munich malt
- 1 lb Dark Crystal malt
- 0.5 lb Caramel malt (60L)
- 0.5 lb Chocolate malt
- 1 oz Tettnanger hops (bittering, 60 minutes)
- 1 oz Tettnanger hops (flavor, 15 minutes)
- 1 packet of lager yeast (such as Wyeast 2124)
- 1 cup corn sugar (for priming)
- 5 gallons of water (filtered)
steps
- 1.
Heat 3 gallons of water to 165°F and add Munich, Dark Crystal, Caramel, and Chocolate malts in a grain bag for mashing.
- 2.
Maintain the temperature at around 155°F for 60 minutes, stirring occasionally to ensure even extraction.
- 3.
Remove the grain bag and sparge with 2 gallons of water heated to 170°F, collecting the wort in your brew kettle.
- 4.
Bring the wort to a boil, then add 1 oz of Tettnanger hops for bitterness and boil for 60 minutes.
- 5.
With 15 minutes left in the boil, add the remaining 1 oz of Tettnanger hops for flavor.
- 6.
Cool the wort quickly using a wort chiller or ice bath to about 65°F.
- 7.
Transfer the cooled wort to a sanitized fermenter, top with water to reach a total of 5 gallons, and pitch the yeast.
- 8.
Seal the fermenter and let it ferment at around 50-55°F for 2 weeks.
- 9.
After fermentation, prime with 1 cup of corn sugar dissolved in water, then bottle and let age for another 2-3 weeks.
- 10.
Chill, pour, and enjoy your homemade Dunkel Lager!