How to Brew Munich Dunkel: Mastering the Malty Magic of Bavaria!

Often overlooked by the newer styles that contain more hops or sweet adjuncts, the Munich Dunkel is not given the respect that it rightfully deserves.

Often looked at as the German version of a dark mild, this style is a good example of an everyday, easy drinking beer.

The Laws of Brewing

A version of a Munich Dunkel was probably brewed by Benedictine monks in Munich, Germany around the mid 12th century. Two laws in Germany helped this style become what we know it as today.

The first law is the Bavarian Beer Purity Law of 1516, which is better known as the Reinheitsgebot. The second law in 1553, also passed in an attempt to better control the quality of beer, prohibited brewing during the summer months.

The brewing window was from late September to late April.

Beer in Bavaria was dark due to how malt was kilned in the early 1800s. Due to this necessity, a regional preference for these dark beers was established in Bavaria and even in Czech areas. All of this was about to change.

Change for the Better

Munich malt was the byproduct of advancements of the kilning process in 1820. A richer tasting malt was made possible without the smokiness.

Gabriel Sedlmayr took this to great lengths when he was using this malt in the Spaten brewery in Munich.

Sedlmayr was known to have brewed the first “modern” dunkel in 1830. As Michael Jackson(the beer guy, not that other one) would later proclaim, “the heyday of dark lagers in Bavaria was during the 1840s to 1890s.”

Munich Dunkel Style and Characteristics Profile

Appearance

The color for a Munich Dunkel will range from a copper to dark brown. A light to medium, creamy tan color head will grace the top of your beer.

The beer itself can either be clear or murky, dependent upon whether the beer is filtered or unfiltered.

Aroma

Munich malt will take center stage with the aroma category. Also invited to the party is a sweet, and somewhat toasty, bread crust maltiness. This beer can also have hints of nut, caramel, chocolate and toffee.

A very slight nobel hop on the nose can be smelled here. Diacetyl and fruity esters should not be present.

Mouthfeel

The body of this beer will range from mid to full. The beer should glide ever so smoothly on your palate without being thick, heavy or overly cloying.

A slight warming may be detected that will leave you with a bit of a dry finish. Moderate carbonation is also common.

Taste

The deep rich Munich malt character is front and center here. The hops are there to offer bitterness with no hop flavor. It’s important to note the malt flavor should be sweet but never cloying.

That’s to say that the sweetness should not coat your mouth. Caramel, chocolate, toast, and nutiness may be found along with bread crust.

Food Pairing

Cheese: Rich, buttery flavors of aged Gruyere harmonize well with the caramel sweetness and light roasted flavors of this style.

Proteins: Bring out the flavors of sweet and savory BBQ pulled pork, roasted meat and game of all kinds with the caramel malt and light roast sweetness of a Munich Dunkel.

Even better, pair this style with recipes normally served with a fruit based sauce for added pairing perfection.

Recipe Development for a Munich Dunkel

Base Grain

As the name implies and as I may have been mentioning once or twice, Munich malt is the base grain you want to use for your Munich Dunkel.

Munich malt is such an underutilized base grain. It contains enough enzymes to convert fully.

There is really nothing stopping you from going with 100% of Munich malt. I will address how to make up the difference in color a little later.

Specialty Grain

If you do decide to go with some specialty grains, Carafa is what you want to use. At 3% of the grist, this will impart just enough color to transform your beer from amber colored to a truly dark brown colored beer.

You could also consider taking 90% Munich malt from your base or Munich 10L, as Martin uses, and then fulfill the remaining 10% with Munich 20L.

Just a word of caution, never use a specialty malt that will give your Munich Dunkel any sort of roastiness.

Hop Schedule

The hops that are used will only be used to counter the sweetness that the Munich malt will express in your beer.

A nice German noble hop variety such as Hallertau, Tettnanger, Spalt, or as Martin uses, Perle hops.

Traditionally, the hop addition would be added at the beginning of the boil and that is it. You can be very light-handed with a slight addition of aroma hops at the end of your boil.

Yeast

Use a good German lager yeast for your Munich Dunkel.

White Labs WLP883 (German Bock Lager) or Wyeast 2308 (Munich Lager) are both highly recommended to use.

You could also use White Labs WLP830 (German Lager) or WLP820 (Octoberfest/Marzen Lager).

The Mash

As I was alluding to earlier, the color of a 100% Munich malt mash will leave you with a beer that is slightly lighter than what the BJCP standards call for with a Munich Dunkel.

The way around this is by doing a traditional decoction mash.

A decoction mash is a process of raising a third of the mash to boiling and then adding it back into the mash. This can be completed multiple times, hence the terms double decoction and triple decoction.

It tends to add color, increased body to your beer, and more melanoidins to enhance flavor in your beer. A triple decoction is a traditional way of brewing German beers.

Munich Dunkel Characteristics

• Color Range: 14 – 28 SRM
• Original Gravity: 1.048 – 1.056 OG
• Final Gravity: 1.010 – 1.016 FG
• IBU Range: 18 – 28
• ABV Range: 4.5 – 5.6%

Munich Dunkel Beer Recipe

Grain

• 92% 9 lbs Munich Malt
• 5% 8.0 oz Victory Malt
• 2% 6.0 oz Carafa II

Hops

• 1.00 oz Perle Pellets – Boil 60.0 min
• 0.50 oz Tettnang Pellets – Boil 5.0 min

Yeast

• 1.0 pkg Octoberfest/Marzen Lager (White LabsWLP820)

Save this for Later

Josh Weichert from craft beer and brewing magazine describes Munich Dunkel as tasting like fresh bread dipped into Molton toffee.

That sounds pretty good to me and I’m going to brew one up while experimenting with splitting up my brew day.

Frequently Asked Questions

What is the Historical Significance of Munich Dunkel?

The Munich Dunkel has a rich history that dates back to the mid-12th century in Munich, Germany. It was influenced by two significant German laws: the Bavarian Beer Purity Law of 1516 (Reinheitsgebot) and a 1553 law that restricted brewing to the colder months.

These laws helped shape the Munich Dunkel into the beer we know today. The modern version of the Dunkel was first brewed in 1830 by Gabriel Sedlmayr at the Spaten brewery in Munich.

How Does Munich Dunkel Differ in Taste and Aroma?

Munich Dunkel is characterized by its deep, rich Munich malt flavor. It offers a complex profile of caramel, chocolate, toast, and nuttiness, along with bread crust.

The aroma is predominantly malty, with hints of nut, caramel, chocolate, and toffee. Unlike other dark beers, it doesn’t have a roasty character. The beer should be sweet but not cloying, and it may have a slight warming sensation with a dry finish.

What are the Key Ingredients for a Munich Dunkel Recipe?

The base grain for a Munich Dunkel is Munich malt, which can make up 100% of the grain bill. If you opt for specialty grains, Carafa is recommended to impart the desired dark brown color.

For hops, German noble hop varieties like Hallertau, Tettnanger, Spalt, or Perle are used primarily for balancing the malt sweetness.

German lager yeast strains like White Labs WLP883 or Wyeast 2308 are recommended.

What is the Role of Decoction Mash in Munich Dunkel Brewing?

A traditional decoction mash can be used to achieve the desired color and flavor profile for a Munich Dunkel.

This process involves boiling a portion of the mash and then adding it back, which can be done multiple times (double or triple decoction). The decoction process adds color, increases body, and enhances flavor in the beer.

Can Munich Dunkel Be Paired with Food?

Yes, Munich Dunkel pairs excellently with rich, buttery flavors like aged Gruyere cheese. It also complements sweet and savory BBQ pulled pork, roasted meats, and game.

The beer’s caramel malt and light roast sweetness make it an ideal companion for dishes normally served with fruit-based sauces.