Characterized by depth, richness, and complexity typical of darker Munich malts with the accompanying Maillard products. Deeply bready-toasty, often with chocolate-like flavors in the freshest examples, but never harsh, roasty, or astringent; a decidedly malt-balanced beer, yet still easily drinkable.
Beer style: Munich Dunkel
Contains 4.978 kg Norwegian malt: Pilsner, Munich, Caramel, Dark Caramel, Chocolate.
Hops: Hallertauer Mittelfrueh.
Addons: Water justering, yeast nutrition, clarifier, cleaner, and disinfection.
Alcohol percentage: approx. 5.1%
Bitterness: 18 IBU
Color: 39 EBC
Intended for 23 liters wort for fermentation
Link to the recipe in Brewfather
Our different beer sets have different contents and amounts of malt. Some brewing machines can not have room for all the malt. If you choose to go beyond the manufacturer's recommendation, you will be able to experience lower yields (less OG) and you may also experience so-called "stuck mash" (the strainer becomes clogged and circulation / runoff becomes difficult).
Manufacturer`s own recommendations of malt quantity:
Robobrew BrewZilla / Digiboil:
35L: max 8 kg
65L: max 16 kg
30L: max 9 kg
70L: max 17 kg
model 10: max 2.8 kg
model 20: max 6 kg
model 50: max 13 kg
B40pro: max 9 kg
B80pro: max 20 kg
B150pro: max 35 kg
The German-style dunkel is a bottom-fermented lager style beer. The word “dunkel” is German for “dark,” and this dark beer style offers beer lovers balanced flavors of chocolate, bread crust and caramel. The dunkel is a classic German lager that craft brewers are fond of brewing and countless people across the world are fond of enjoying. Like most German beers, dunkel beer is a great candidate for food pairing, matching up well to grilled meats.
A German-style dunkel, sometimes referred to as a Munchner dunkel, should have an aroma comprised of chocolate roasted malt and bread or biscuit-like features that stem from the use of Munich malt. Despite the malt forward flavor profile, this beer does not offer an overly sweet impression. Rather, you’ll find a mild balance between the distinct character of malt and the refined touch of bitterness from noble hops, indicative of what many beer drinkers expect from German beer styles.
Shedding Light on the German Dunkel
Comprised of mostly Munich malt, the German dunkel’s caramelized malt experience is the product of a chemical process known as the Maillard reaction. This reaction is what lends Munich malt its distinctive bread crust flavor. While barley malt is kilned, the malt browns, creating a myriad of caramelized flavors. Browned proteins, like grilled pork chops and oven-browned bread both benefit from the Maillard reaction. Keep this in mind when you are pairing these types of foods with beers since dishes that showcase flavors derived from the Maillard reaction complement each other very well. These flavors are what make grilled pork chops a great meal to enjoy with a German dunkel beer.
- Sausages, Roasted Vegetables
- Washed-Rind Munster
- Candied Ginger Beer Cake
Glassware & Serving Temperature
Light Brown to Dark Brown
Clear to Slight Haze
Medium Rising Bubbles
Mild to Noticeable
Hop aroma and flavor are not perceived. Hop bitterness is low
Malt aroma is low to medium, with chocolate-like, roasted malt, bread-like or biscuit-like notes
Not common to style
Not common to style