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Recipe from Brew Your Own, November 2018, Vol 24/#7, Gordon Strong, Munich Dunkel. Using non-decoction approach including Carafa II and melanoidin malts. See https://byo.com/recipe/gordon-strongs-munich-dunkel/ but more in print version. SEE ARTICLE FOR MASH SCHEDULE AND INSTRUCTIONS! Gordon’s Step by Step: This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. of calcium chloride to the mash. Step mash: Mash in Munich malt at 131 °F (55 °C) and rest for 10 minutes. Increase to 146 °F (63 °C) using direct heat or hot-water infusion and hold for 40 minutes. Increase to 158 °F (70 °C) using direct heat or hot-water infusion and hold for 30 minutes. Add Carafa® and melanoidin malts on to the top of the mash and raise to 168 °F (76 °C), then hold for 15 minutes while recirculating the wort. Fly sparge with 170 °F (77 °C) water, collecting 6.5 gallons (25 L) of wort. Boil the wort for 90 minutes, adding hops at the times indicated in the recipe. A kettle fining can be added but a proper lagering should sufficiently clear the beer. Chill the wort to 50 °F (10 °C), pitch the yeast, and ferment at this temperature until complete. Lager the beer at 32 °F (0 °C) for six weeks. Rack and package the beer, or rack and clarify the beer, if desired, with finings before packaging (prime and bottle condition, or keg and force carbonate). And from Jamil Zainasheff: https://byo.com/article/munich-dunkel-style-profile/ I could not get Weyermann Munich II but instead ordered Weyermann Barke Munich Malt which is also a dark Munich. Should be excellent. I added 2.5 oz of Black Swaen Chocolate B to bring color color to spec, 2023-12-23: Brew Day - Using Gordon Strong’s Mash profile (see above) saved in a controller profile under 7. I appear to have doubled the water overhead for the pump and lines. I need to remeber that it is built in. Mash is a bit thin (actually just more liquid on top - bed is well compacted). Collected a little less than desired. Slight boilover but that wasn’t the issue as volume hadn’t changed noticeably. OG one point high so I think I boiled a bit hard. Oxygenated with O2 onw minute. Pitched at 55°F and moved to fermentation chamber at 50°F. Cleanup yet to go, but that went quick! 2023-12-24 AM: Maybe some pressure on the airlock despite obvious 5 degree cooling, but not bubbling. The vodka isn’t down to the top of the arch of the ‘U’. Some foam on top - not sure if it is krausen or just yesterdays O2 and being disturbed while moving to the fermentation chamber. 2023-12-26: We have a definite bubbling now (slow) and temp is steady around 50°F. 2023-12-29: Still bubbling, has krausen, and 50°F. 2024-01-01: Still bubbling with just as much krausen on top. Temp steady. 2024-01-07: Maybe I am starting the raised temp a day late. Oh well. Kicking it up to 60°F for three days - not 62 as I think that might be a bit high. I am not applying heat so it should be a slow rise. On Wednesday (2024-01-10) I should drop the temp to 32°F. I am reading 48.6°F currentl;y but it swings a good bit so I will record what I usually record as it represents the average. It is still bubbling so this rise in temp will have good effect to remove DMS. 2024-01-08: Carboy temp up half way to target 60°F. Still bubbling and still with krausen. 2024-01-09: Warmed up to near 60°F. Krausen has dropped on 2/3 of the surface. Still bubbling regularly. 2024-01-12: Bubbling has slowed to a crawl. I lowered the set point to 50°F again I need to check the SG but I suspect it is ready to lager for a long spell. We will start it on it’s way with this temp change and allow it to coninue fermenting until I can get a chance to get a reading. 2024-01-13: Carboy temp at 51.2 and SG at 1.018. Not as low as I would like - I would have prefered at least another three points lower. 2024-01-14: I lowered the temp to 45°F but left the beer in the original carboy for now. Transfering it will be hard in utility room but having let air in for sample isn’t good either. Thinking about it. 2024-01-15: Racking today. No bubbles. No krausen. clearity improving. SG steady from last measure 2 days ago. dropping chamber temp to 32°F. Tastes great. 2024-01-16: Down to pretty much 32 today on day 24. 4 weeks, or 28 days, would put us on day 52. I think that should be February 13th for racking to keg and tapping. 2024-02-14: Racking to keg #1. Refractometer read 8.0 for FG of 1.017 and ABV of 5.0. Taste is good. Maybe a touch hoppy and malt not deep enough (@50°F and essentially flat though there is some obvious natural carbonation).