Angela works tirelessly to help others and thinks of the world and other Germans ahead of her own welfare and needs. After a busy day running a nation she likes to kick back and relax with a beer based on a 150-year-old recipe from Munich, Germany. This version of a Munich Dunkel is slightly darker and surprisingly easy drinking with a low ABV and crisp finish. Perfect for a social democrat or any thirsty home brewer in need of refreshment after a long day at work!
So, well, what are you waiting for mate? Brew and Enjoy an Angela | Dunkel Dark Lager #cheers #enjoyresponsibly #brewhappy always
Angela | Dunkel
An easy drinking Munich Dunkel or Dark Lager by Dermott Dowling
Mash – the brewer should do normal mash regime, mashing at 66 C for up to 75 mins with a water to grist ratio of 3:1 (3 parts water to every 1 Kg of Grain) approx. 12.65 L of water to 4.85 Kg Grist at the start of the mash. Add liquor if too thick.
Sparge – once again the brewer should do normal regime at around 76C with approx 19L of water to bring the pre-boil volume to around 25L assuming a 2L/hour boil off.
Boil – vigorous boil for 90 mins. You may want to boil for 90 mins if time permits with first bittering hop addition at 60 mins.
Hops: 50 g Tettnanger GR Hops at 60 mins from end of boil and a further 40g of Tettnanger GR Hops @20 mins from end of boil.
Pitch Yeast - Chill wort to 10° C (50° F) and pitch yeast.
Fermentation - Allow fermentation to free rise to 11° C (52° F). After fermentation and a diacetyl rest, drop temperature by 5 degrees a day until you reach 2° C (35° F). Lager at 2° C (35° F) for 3 weeks.
Bottle or keg as normal with C02 level of 2.2-2.7 vols.