Kloster Weltenburger Dunkel Recipe ideas

[Brandon]

Original question from the German Brewing Blog by Chuck:

Would be interested in discussions of beer clone recipes for their Munich dunkel. Should u do decoctions, grain bill, etc. Thanks!

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As I understand it Kloster Weltenburg's beer is contract brewed by a brewery in Regensberg (a little ways the Danube from the Kloster). When I visited there this summer, I bought .5L glass of it and it very much reminded me of Dunkel's that I have brewed. I instantly thought of Weyermann 9l Munich 2 malt. In fact, I think the recipe on Weyermann's website (which I still have a keg of from a brew I made earlier this year) is really nice and is a close approximation. See: http://www.weyermann.de/in/faq.asp?umen ... &sprache=2

The recipe they posted is:

Question I am researching a recipe design for a Munchener Dunkel and am having a hard time finding any specifics. There is nom style book I know of for this style. I know to use type 2 and 3 munich malts but am not sure the subtle differenced to get the beautiful dark color without a brash flavor. Do you have any suggestions?
Answer Munich Dunkles
Description: An authentic Munich Dark Lager Beer

Malt bill:
Malt type
Weyermann® Munich Malt Type 2: 60%
Weyermann® Vienna Malt: 30%
Weyermann® Caramunich® Type 2: 8.5%
Weyermann® Carafa® special Type 2: 1.5%

Original Extract: 12.0 – 13.0 % Plato

Mashing method (Infusion):
30 min 50°C (122°F); 30 min 62°C (144°F); 20 min 72°C (162°F); final mash pumping 78°C (172°F)
Recommendation for hops:
Aroma hops 18 -22 BU

Recommendation for Yeast (bottom fermentation)
FERMENTIS Saflager W34/70
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Step mashed, but no mention of decoction. If this recipe tastes similar to other folks, too (I had just gotten off a 9 hour flight), I don't think decoction is necessary to achieve a similar flavor.

I fermented with WLP833 Bock Lager yeast, but otherwise the grain bill was the same. Very easy drinking but nice and malty.

[wobdee]

I've only found a subtle difference between decoction and step mashing with my Dunkels. Maybe if I could find some real under modified malts the decoction may stand out more?

That's an interesting recipe, I've been playing around with Caramunich malts in my Dunkels and Czech Darks. The Czech's tend to use much more Cara malts and less Munich while the Germans are opposite. I'm kind a liking mine somewhere inbetween.

[Techbrau]

The (supposed) recipe is on slide 50:

http://www.ahaconference.org/wp-content ... rewing.pdf

[Brandon]

[Brandon]

[Techbrau]

[Brandon]

I completely agree on all points!

[Bryan R]

This recipe is based off that....

[Owenbräu]

[Techbrau]