Browse hundreds of National Homebrew Competition medal-winning recipes from the best homebrewers around the world.
Jason Slaasted of Caledonia, Wisconsin, and co-brewer Eric Lewis won a bronze medal in Category 6: Dark European Lager during the 2023 National Homebrew Competition Final Round in San Diego. Slaasted and Lewis’ Munich Dunkel was chosen third out of 159 entries in the category.
Browse hundreds of National Homebrew Competition medal-winning recipes from the best homebrewers around the world.
Jason Slaasted of Caledonia, Wisconsin, and co-brewer Eric Lewis won a bronze medal in Category 6: Dark European Lager during the 2023 National Homebrew Competition Final Round in San Diego. Slaasted and Lewis’ Munich Dunkel was chosen third out of 159 entries in the category.
Ingredients:
- MALT
- 8.06 lb. (3.66 kg) Weyerman Munich II
- 1.15 lb (0.52 kg) Weyerman Pilsner malt
- 9 oz. (0.56 kg) ounces Thomas Fawcett Pale Chocolate Malt
- 9 oz. (0.56 kg) Caramunich
- HOPS
- 1.7 oz. (48.2 g) Tettnang @ 60 min
- YEAST
- Wyeast 2308 Munich Lager
- WATER
- Ca 83, Mg 4, Na 26, Sulfate 14, Cl 14, Bicarb 190
- MISC.
- 35 mL phosphoric acid to target 5.4 mash pH
- Wyeast Yeast nutrient
- Whirlfloc
Specifications:
Yield: 5.5 US gallons (20.8 L)
Original Gravity: 1.051
Final Gravity: 1.009
ABV: 5.6%
IBU: 30
SRM: 28
Efficiency: 72%
Directions:
Water/grain ratio 2 qt/lb. Double Decoction. 30-minute protein rest @122°F (50°C). Pull decoction and let rest @152°F (66.7°C) for 10 minutes. Boil for 10 minutes and add for 20 minutes @ 145°F (62.8°C). Pull decoction, boil 10 minutes add for 20 minutes @ 156°F (68.9°C). Sparge and boil for 90 minutes.
Pitch at 48°F (8.9°C) and let free rise to 50°F (10°C).
Spund at ~1.017.
Raise to 60°F (15.6°C) for two days once final gravity is met.
Cold crash over three days.
Lager for six weeks.
Carb to ~ 2.5 volumes CO2.
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