Recipe - AG - Munich Dunkel

[nigel_c]

Brewed this lager a month or so ago. Has only been lagering a few weeks but couldn't resist a sneaky pour.

Munich Dunkel
23L
OG 1.054
IBU 22

5.10 Kg Vienna malt
0.50 Kg Caramunich
0.14 kg Carafa 2

90 min boil.

Magnum 10g @ 60
Saaz 35g @ 20

I pitched 2x Mangrove Jack's Bohemian Lager Yeast and got no activity after 3 days. Checked paskets and they were 3 months out of date. ( pitched on day of delivery) so I repitched wlp838 I had about 1L of trub saved.
Took off and fermented as normal. D rest for about 3 days then back into the keggerator and cooled to lagering temp.

Pours a deep coppery brown. Almost red on the sides of the glass. Clean slightly toasty. Sweet but now overly. Little bit of chocolate but more of a bread crust.
Really gonna have to restrain myself for a few more weeks on this one because I know its gonna be worth it.

[Simon_]

Cheers for posting Nigel.

What was the temp you pitched at and did you keep it steady at that until the D rest?

What was your final gravity?

[nigel_c]

Pitched at 18-20 and put it straight into temp control.
Pitching at that temp will give the yeast a running start. If they are not dead to start with.
Fermented at 12-13 before raising to D rest over 2 days. Cleaned it nicely. No diacetyl.
FG was 1.014 If i remember right.