Over this colder winter months I found myself picking up bottles of Heater Allen’s Dunkel and was really enjoying it. It’s been a beer I’ve been meaning to brew for a while now so decided to give it a try. Went pretty classic on the recipe formulation and was targeting a beer on the lower end of the alcohol % scale for the style (usual is 4.5% – 5.6%). After some research brewers eitehr make these beers with crystal malt (for a sweeter beer) and some don’t (for a breadier taste profile) so for this one I elected to keep it out and go for a less sweet version with the flavors coming from base malts and a little of really dark malt for color and a hint of roast flavor.
Ferm. Temp: 55
Malts: Dark Munich, Floor Malted Bohemian Pilsner, Vanora, Metolius, Blackprinz
Hops: German Tettnanger
Yeast: Imperial L17 Harvest
This one has been on tap for a few weeks now and is tasting great. It’s a little less intense than some of the other dunkel’s I’ve tried but pretty close to the Heater Allen version. All the bready malts used really create a nice liquid bread type beer and the yeast didn’t dry out the beer too much and is drinking like a very classic example. I’ll post some real tasting notes after a bit more lagering time – Cheers.