How to Brew MUNICH DUNKEL (German Dark Lager)

Munich Dunkel is a delicious German Dark Lager that I haven't brewed in a good five years. I'm excited to bring a revamped version to you in today's video, taking you all the way from grain to glass on this beer style that is a fantastic spring beer.

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Recipe for 5 gallons (19 L) , your efficiency may vary:

"Wo Ist Meine Wurst?"

5.4% ABV 28 IBU

4 lb Weyermann Munich II (40%)
3 lb Weyermann Munich I (30%)
2 lb Weyermann German Pilsner (20%)
0.5 lb Weyermann Melanoidin (5%)
0.5 lb Weyermann Carafa Special III (5%)

Mash:
Overnight preprogrammed step mash:
-148 F (64 C) for 30 min
-158 F (70 C) for 30 min
-170 F (77 C) for 15 min
-150 F (65 C) for the rest of the night

Water (ppm): Ca: 51, Mg 0, Na 35, Cl 52, SO4 56, HCO3 86
Add to 8 gal (30 L) RO water: 3g Baking soda, 3g CaCl2, 3g Gypsum

60 min boil:
60 min - Add 0.5 oz (14g) Magnum (13.6% AA) (24 IBU)
10 min - Add 1 oz (28g) Hallertau Mittelfruh (3.6% AA) (4 IBU)

OG: 1.051

Yeast: Wyeast 2206 Bavarian Lager

Ferment for 2 weeks at 50 F (10 C), then cold crash and lager for 4+ weeks at 32 F (0 C)

FG: 1.010
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0:00 Intro and welcome
1:41 Recipe
7:28 Brew day
10:21 Fermentation plan
12:52 Fermentation follow-up
13:30 Pour and tasting notes
19:46 Potential Improvements
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