German Dunkel

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Servings: 50 Difficulty: Intermediate
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A rich and smooth dark lager with roasted malt character and a clean finish
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This traditional German Dunkel offers a deep, inviting color and a complex malt profile that balances sweetness with subtle roasty notes. Brewed with a blend of amber and dark malt extracts, along with crystal, chocolate, and black patent malts, it delivers a smooth, velvety mouthfeel. The use of Hallertauer hops provides a gentle, earthy bitterness that complements the malt without overpowering it. Perfect for autumn evenings or pairing with hearty dishes like sausages and pretzels, this homebrew captures the essence of classic German brewing. It’s a rewarding project for intermediate brewers looking to explore dark lagers with elegance and depth.

German Dunkel recipe image
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German Dunkel

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 50 Calories: 3043.6

Description

This traditional German Dunkel offers a deep, inviting color and a complex malt profile that balances sweetness with subtle roasty notes. Brewed with a blend of amber and dark malt extracts, along with crystal, chocolate, and black patent malts, it delivers a smooth, velvety mouthfeel. The use of Hallertauer hops provides a gentle, earthy bitterness that complements the malt without overpowering it. Perfect for autumn evenings or pairing with hearty dishes like sausages and pretzels, this homebrew captures the essence of classic German brewing. It&# 226;ÂÂs a rewarding project for intermediate brewers looking to explore dark lagers with elegance and depth.

Ingredients

Directions

  1. Crush the crystal, chocolate, and black patent malts.
  2. Add the crushed grains to 1.5 gallons of cold water and bring to a boil.
  3. Remove the grains with a strainer once boiling commences.
  4. Add the malt extracts and boiling hops, then boil for 60 minutes.
  5. Add 1/2 oz of flavor hops at the 30-minute mark of the boil.
  6. Add the final 1/2 oz of flavor hops at least 45 minutes into the boil.
  7. Sparge the wort into cold water to cool it down.
  8. Pitch the lager yeast when the wort is cool.
  9. Bottle the beer when fermentation is complete.

Nutrition Facts

Servings 50

Amount Per Serving
Calories 3043.6kcal
% Daily Value *
Total Fat 58.7g91%
Saturated Fat 12.6g63%
Cholesterol 0.0mg0%
Sodium 146.6mg7%
Total Carbohydrate 406.2g136%
Dietary Fiber 4.6g19%
Sugars 192.5g
Protein 2.2g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Original Gravity (O.G.): 1.050-1.055; Final Gravity (F.G.): 1.008-1.011.

Ensure proper sanitation of all equipment before brewing to prevent contamination.

Lager yeast requires colder fermentation temperatures (typically 45-55ðF) and longer conditioning times than ale yeasts.

Dissolve corn sugar in a small amount of boiling water before adding to the bottling bucket for even carbonation.

Allow the beer to condition in bottles for at least 2-3 weeks before drinking for best results.

Keywords: german dunkel, dark lager, homebrew, beer brewing, malt extract, crystal malt, chocolate malt, black patent malt, hallertauer hops, lager yeast, bottling sugar, homebrewing, dark beer, roasty malt, smooth lager, german style, beer recipe, brewing tips
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