King Wenceslas Dunkel

All Grain Recipe

Submitted By: moxcamel (Shared)
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Brewer: Kirk R
Batch Size: 5.00 galStyle: Munich Dunkel ( 4.5)
Boil Size: 3.67 galStyle Guide: AABC 2010
Color: 14.2 SRMEquipment: My equipment - 4gal pot LME /Partial Mash
Bitterness: 21.8 IBUsBoil Time: 60 min
Est OG: 1.051 (12.6° P)Mash Profile: Double Infusion, Medium Body
Est FG: 1.012 SG (3.2° P)Fermentation: Ale, Two Stage
ABV: 5.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
5 lbs 3.20 oz Munich II (Weyermann) (8.5 SRM) Grain 1
4 lbs 3.20 oz Pilsner (Weyermann) (1.7 SRM) Grain 2
14.00 oz Caramunich II (Weyermann) (63.0 SRM) Grain 3
2.00 oz Carafa Special I (Weyermann) (320.0 SRM) Grain 4
1.00 oz Saaz [4.0%] - Boil 60 min Hops 5
1.00 oz Saaz [4.0%] - Boil 60 min Hops 6
1 pkgs Pilsner Lager (White Labs #WLP800) Yeast 7

Taste Notes

My wife is a big fan of Czech pilsners, but she's never been able to find anything stateside that tastes as good as the Czech beers in Europe and Eastern Europe. I found this recipe on byo.com, and decided to give it a shot. You've simply GOT to brew this to believe it. It'll make a believer out of you! There is a LME version of the recipe too (it's at the link, below), which I haven't tried. The all-grain is wonderful, you won't be sorry!

Notes

** Yeast substitutes: 1 package of Wyeast 2278 (Czech Pils), White Labs WLP802 (Czech Budejovice Lager); or 0.7 oz. (20 g) dried Fermentis Saflager W-34/70 ** Boil for 60 minutes. Evaporation losses should raise the density of the wort to the target original gravity of 1.048 (12°P). Add the bittering hops about 20 minutes and the flavor/aroma hops about 40 minutes into the boil. ** Originally published: http://www.byo.com/stories/beer-styles/article/indices/11-beer-styles/247-bohemian-dunkel-style-profile