Caraaroma in Dunkel

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Cavpilot2000
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Re: Caraaroma in Dunkel

Postby Cavpilot2000 » Fri Mar 31, 2017 10:29 am

Ancient Abbey wrote:Ayinger claims to use 5 malts in their Altbairisch Dunkel.

http://www.ayinger.de/cms/index.php/265.html

Yes, 5 malts, but not 5 specialty malts.
My first Dunkel was schizophrenic and all over the place with 7 total malts (3 base, 2 caras, and 2 additional specialty malts (Aromatic and carafa).
5 total is reasonable for a complex recipe. 7 was/is (IMHO) excessive. The beer lacks focus.
Bryan R
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Re: Caraaroma in Dunkel

Postby Bryan R » Fri Mar 31, 2017 11:07 am

I'll agree with beers needing focus. I hate muddy beers.
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Ancient Abbey
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Re: Caraaroma in Dunkel

Postby Ancient Abbey » Fri Mar 31, 2017 12:17 pm

Cavpilot2000 wrote:Yes, 5 malts, but not 5 specialty malts.
My first Dunkel was schizophrenic and all over the place with 7 total malts (3 base, 2 caras, and 2 additional specialty malts (Aromatic and carafa).
5 total is reasonable for a complex recipe. 7 was/is (IMHO) excessive. The beer lacks focus.

Just a point of reference...
- The best do the basics better -
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Weizenberg
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Re: Caraaroma in Dunkel

Postby Weizenberg » Sun Apr 02, 2017 5:12 am

Unfortunately, the Ayinger Dunkel is amongst my least favourites. If you can get your hands on it, try the Teegernseer Dunkel. On a more realistic level, the Paulaner and Löwenbräu are also great examples. In fact, all our breweries in Munich make great ones!

Then there is the question of what counts as malt. If you consider Prof Narziß's blueprint you can easily have Pilsner, Dunkel 15 EBC, Dunkel 25 EBC and a bit if roast malt in there. That leaves you with one caramalt. Which one is it going to be?
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Brandon
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Re: Caraaroma in Dunkel

Postby Brandon » Mon Apr 03, 2017 9:15 pm

Weizenberg wrote:Unfortunately, the Ayinger Dunkel is amongst my least favourites. If you can get your hands on it, try the Teegernseer Dunkel. On a more realistic level, the Paulaner and Löwenbräu are also great examples. In fact, all our breweries in Munich make great ones!

Then there is the question of what counts as malt. If you consider Prof Narziß's blueprint you can easily have Pilsner, Dunkel 15 EBC, Dunkel 25 EBC and a bit if roast malt in there. That leaves you with one caramalt. Which one is it going to be?


That would be interesting to try. In my experience here in the US, Ayinger Dunkel is right up my alley. But that's compared to (potentially old versions of) Hofbrauhaus, Spaten, etc...

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