I like BEER!

      "24 Hours in a day, 24 beers in a case... coincidence?" ... Steven Wright.



      An Englishman, an Irishman and a Scottsman go into a pub and each order a pint of Guinness. Just as the bartender hands them over, three flies buzz down and one lands in each of the pints.

      The Englishman looks disgusted, pushes his pint away and demands another pint.

      The Irishman picks out the fly, shrugs, and takes a long swallow.

      The Scottsman reaches in to the glass, pinches the fly between his fingers and shakes him while yelling, "Spit it out, ya bastard! Spit it out!"


MUNICH DUNKEL

      Here is the recipe for one of my favorite beers, Munich Dunkel. As near as I can remember, this tastes pretty much like the original, which Barb and I had in the beer garden in Munich in 1983. This recipe is from the Brew Works here in Boise. They are set up to do 12.5 gallon batches. You brew it one day, let the beer ferment for two weeks, then they carbonate it in a pressure vessel and you bottle it straight out of the tap.

Ingredients-

     Grains:   250g Crystal Malt
               150g Munich Malt
               150g Chocolate Malt

     Malts:     6.5 liters Amber Malt

     Hops:      40g Northern Brewer
                35g Hallertauer
                55g Hallertauer

     Yeast:      2 tablets Irish Moss
                 2 packets Yeast

Directions-

  1. In a steam kettle, I added 12.5 Gal water + 12g Gypsum.
  2. Heat and steep grains until temp reaches 160-170 degrees F (approx. 15-20 minutes.) Remove grains. Add Malt. Add bittering hops (Northern Brewer.)
  3. Bring to boil. Add Irish Moss tablets.
  4. Boil + 10 min. Remove 1/2 cup wort. Cover and cool to 100F. Add yeast. Stir. Cover.
  5. Boil + 30 min. Slowly add mid boil hops (35g Hallertauer.)
  6. Boil + 45 min. Remove heat.
  7. Boil + 50 min. Add finishing hops (55g Hallertauer) and stir gently for 2 minutes.
  8. Boil + 60 min. Transfer through filter and heat exchanger to cool, to fermenting vessel while adding wort + yeast.
  9. Ferment for two weeks.
  10. Carbonate the beer with CO2 in a pressure vessel, and bottle it out of the tap.
Munich Dunkel by K. Florian Klemp All About Beer Magazine



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Last Updated: April 31, 2007
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