TMBR: Schl. Wolfenstein Dunkel

Flashback to prep day. Here’s the recipe:

Schloß Wolfenstein Alte Hundchen Dunkelbräu mk. 2
Target OG: 1.056

Grist:

Mash:

  • Multi-temp with rests at 134F, 148F, 156F, and 170F.

Boil:

  •  FWH – Hallertau mittelfrüh (whole) to 26 IBU
  • 15″ – Hallertau mittelfrüh to 2 IBU

Fermentation:

  • Bavarian lager strain, stepped up 2x
  • Pitch at 45F and free rise to 52F, ending with a 60F diacetyl rest a couple degrees above TG
  • dump trub, harvest yeast, drop to 35F for 5 weeks
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28 thoughts on “TMBR: Schl. Wolfenstein Dunkel

  1. Nice looking recipe. What, no decoction? But seriously, did you use a RIMS, HERMS or just recirculate the mash until temp was reached for each step? I don’t use either, I just recirculate on the tier system and it seems to work. Gotta watch for scorching though. Love the blog and great to see all three of you doing back.

  2. We’ve just got this malt at the HBW shop I work in, and I’m been so curious whether or not it’d be worth the extra expenditure. Seems like it is a distinguishably different malt that really sticks out in the finished product! Can’t wait to give it a try!

    • So far I’ve used it as the base for this batch and a Doppelbock, and at about 20% in a Maibock. I think it would do really well in a Dunkelweizen too …

    • Forced d-rest – cool. I’ve read about it (even seen it done), have yet to try it myself. Mash rest times – I did 20, 40, 20, and 10, respectively; YMMV.

  3. Do you have a rough equivalent for the Weyermann FM Bohemian Dark? I cannot get it in Australia, unfortunately. We can get most of the Weyermann malts, just not the FM stuff as far as I can tell.

    • It’s only been within the past 6-8 months or so that we’ve had reliable access to the Weyermann Heirloom/Terroir malts here in MN. If I were to substitute for it, I’d try a 50-50 blend of Vienna and regular (light, Typ I, 8 Lovibond) Munich malt and add maybe 1-2% biscuit or Special Roast for the “rustic” grainy-biscuity flavor; then maybe even go so far as to use a small % of wheat to add back some texture.

  4. TMBR could also be “three minute beer review”, or “twelve minute beer review”, jus’ sayin’…. But on a more serious note. Do you calculate your ibus for the alpha on the pack, or do you calculate for possible alpha loss during storage? I just recent made a beer with some older stock columbus and it seems a little less bitter than anticipated.

  5. I really like that your recipes are being expressed as % for grist and straight up IBUs for hops. No ounces or pounds. I have started to think of my recipe formulations more in terms of % as well, and only worry about the weights when it comes time for procurement. Do you think the usage of %-age would be a better way for brewers to communicate this info between them. It sort of eliminates having to also talk about differences in batch sizes and system nuances.
    Cheers to you BREW ON!

    • Yeah, I’ve started to see this in the literature more and more, and I personally like it. Since the outcome of a brew day is so process-dependent (particularly for AG, but also for extract brewing where boil volume and stove power can still have a significant impact), it seems better, maybe even more elegant, to work from just parameters and specs plus solid knowledge of your equipment, rather than a one-size-fits-all bill of ingredients.

      • Herr Bauer MD! What’s your opinion of the “Jamil school” of recipie scaling that advocates treating base malts as %-ages and specialty malts as straight-up weights (contingent upon batch size)?

        Asking b/c I’m impatient and my extraction efficiency is lower than most. Of late, I’ve been having good luck cranking up the base malts of recipes but holding the crystal/roast constant–I think I’m hitting target colors much more reliably

        Can’t wait to try this Dunkel!

  6. Hi MD,
    I’m looking to make this recipe, but am completely out of my normal 8L munich malt. If I buy a sack of the bohemian dark, can it be used as munich malt in my other recipes?

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