Dunkel (U Fleku Bohemian Dunkel) (Q)

First time doing a lager and a decoction.

Brewed 5.0 gallons on 2013-11-20

Original gravity: 1.051

Final gravity: 1.013

ABV: 5.0%

Apparent Attenuation: 74.5%

Link about this beverage Reddit (me asking for a dark lager with decoction recipe)

Process notes

2013-12-12

Let temp rise to 54-55 over the last few days to start a diacetyl rest.

2013-12-14

Let temp rise to 60-61 over the last few days to continue with the diacetyl rest

2013-12-15

Kegged and will let sit @ 40° to lager. Dark ruby red color. Slight malt aroma, nothing seems too off. Malty flavor, not too strong of a flavor though. Clean finish.

Boil for 120 minutes

At 100 minutes

0.6 ounces of 3.5% Alpha Acid whole cone Czech Saaz

At 90 minutes

0.6 ounces of 3.5% Alpha Acid whole cone Czech Saaz

At 15 minutes

1 Whirlfloc Tablet

At 5 minutes

0.8 ounces of 3.5% Alpha Acid whole cone Czech Saaz

Mash

[48.00%] 4 pounds 8 ounces of Floor Malted Bohemian Pilsner (Weyermann)

[32.00%] 3 pounds of German Munich (Weyermann)

[14.67%] 1 pound 6 ounces of CaraMunich Type I (Weyermann)

[5.33%] 8 ounces of Carafa Special II (Weyermann)

Single infusion mash. Mashed with 4.7 gallons (2.01 quarts per pound) of tap water for 30 minutes. 9lb 6oz of grain was used in the mash. (100 degrees acid rest for 30 minutes. Actual: 105; Ended: 104.4
- 126 degree protein rest for 30 minutes. Added 1.6 gallons of boiling water to mash to hit this. Actual: 127; Ended: 125.7
- 1st decoction: 1/3 of mash at 147 degrees for 10 minutes. Then raise to 162 for 10 minutes. Finally, boil for 10 minutes. Add to main mash to target a temp of 149 degrees and let mash sit for 30 minutes. Actual: 150; ended 147
- 2nd decoction: 1/3 of mash at 162 degrees for 10 minutes. Then boil for 10 minutes. Add to main mash, temp should be ~171 degrees (actual 160). Then lauter.)

Strike water temp: (0.2/2.01) * (100 - 70) + 100 = 103.0

Yeast

2013-11-21

Pitch starter (started on 2013-11-19 with 1500mL water, IntermittentShaking, 150 grams DME, 1.00 tsp FermaidK) made from 1 pack of WLP802 Czech Budejovice (WhiteLabs) at 50°. (Chilled for ~16 hours + decanted before pitching. Wort was put in chest freezer overnight to cool to 50° and pitched the next morning after brew day.)

Tasting notes (8.00/10; 3 ratings)

2014-05-31

[8/10] Has been sulfury, but that's seemed to drop out. Black, but can tell it's dark red when any light gets to it. Tan head that doesn't last except a thin layer. Complex aroma: bready, chocolately. Smooth, chocolately, burnt bread flavors, no noticable hops. Enjoying this beer much more now than in the last few months because sulfur seems gone.

2014-08-10

[8/10] Tasted next to Godon Biersch's Dunkles. Mine is darker, theirs is a bit more of a dark ruby red. More roasted, chocolate flavor and mouthfeel in mine. Fairly similar characteristics with whatever that 'sulfur' aroma is. Maybe it's not sulfur?

2014-10-09

[8/10] Tan head; not a lot, but a thin layer persists. Sulfur aroma is gone. Bitter chocolate, coffee aroma. No noticable hop character. Flavor is bitter chocolate and coffee also. Bitter, fairly dry finish.

2015-08-10

Bottle from back of fridge help up. Low carb, but everything else was as I remember it.

Beer competition results

Placed 3rd and scored 37 in NCHC.