13. European Dark Lager

13A. Munich Dunkel

Aroma: Munich malt aroma, with sweetish notes or hints of chocolate and toffee also acceptable. No fruity esters or diacetyl should be detected, but slight hop aroma is acceptable.

Appearance: Medium amber to dark brown, often with a red or garnet tint. Creamy light tan head, clear.

Flavor: Dominated by the rich and complex flavor of Munich malt. May be slightly sweet from residual extract, but should not have a pronounced crystal or caramel malt flavor. Burnt or bitter flavors from roasted malts should not be perceived. Hop bitterness is low but perceptible, with the balance tipped firmly towards maltiness. Hop flavor should be at the very edge of perception if perceived at all. Aftertaste remains malty, although the hop bitterness may become more apparent in this last phase of flavor perception.

Mouthfeel: Medium to medium-full mouthfeel, providing a firm body without being heavy.

Overall Impression: Characterized by depth and complexity of Munich malt and the accompanying melanoidins.

History: The classic lager style of Munich which developed as a malt-accented beer in part due to the moderately carbonate water.

Comments: Versions from the Kulmbach region of Franconia are brewed from a bit higher gravity with a more intense flavor profile.

Ingredients: Grist is primarily made up of German Munich malts, up to 100% in some cases or supplemented with German Pilsner malt. Small amounts of crystal malt can add to the malt complexity but should not compete with the Munich malt. Very slight additions of roasted malts may be used to improve color but should not add any flavor. Noble German hop varieties and German lager yeast strains should be used. Moderately carbonate water. Often decoction mashed to showcase the malt flavors.

Vital Statistics:
OG: 1.046-1.058
IBUs: 20-28
FG: 1.012-1.017
SRM: 12-28
ABV: 4.3-5.6%

Commercial Examples: Ayinger Altbairisch Dunkel, Hacker-Pschorr Alt Munich Dark, Paulaner Alt Muenchner Dunkel, Tabernash Munich Dark, Weeping Radish Dunkel.

13B. Schwarzbier (Black Beer)

Aroma: Primarily malty, with low aromatic sweetness and/or hints of roast malt often apparent. Low hop aroma may be perceived. No fruity esters or diacetyl.

Flavor: Rich, full malt flavor balanced by moderate bitterness from both hops and roasted malt, providing a bitter-chocolate palate without being particularly dry. Low hop flavor and some residual sweetness are acceptable. Aftertaste tends to dry out slowly and linger, featuring hop bitterness with a complementary subtle roastiness in the background. No fruity esters or diacetyl.

Mouthfeel: Low to medium body.

Overall Impression: A beer that balances rich dark malt flavors with a perceptible bitterness from hops and roasted malts.

History: In previous centuries in Germany, drinkers sometimes sweetened the initial product with sugar, and for some time, the Koestritzer brewery produced two versions, an original, dryer product and another version with added sucrose. The current Ur-Koestritzer product splits the difference between the two previous versions.

Comments: In comparison with a Munich Dunkel, usually darker in color, drier on the palate and with a noticeable (but not high) roasted malt edge to balance the malt base.

Ingredients: German Munich malt and Pilsner malts for the base, supplemented by a small amount of roasted malts for the dark color and subtle roast flavors. Noble-type German hop varieties and a clean (preferably German) lager yeast are preferred.

Vital Statistics:
OG: 1.044-1.054
IBUs 25-35
FG: 1.010-1.016
SRM 20-40+
ABV: 4.2-5.4%

Commercial Examples: Kulmbacher Moenchschof Kloster Schwarz-Bier, Ur-Koestritzer Schwarzbier.

Silver Medal - Minnesota Renaissance Festival 1997

Munich malt 10.5 lb.
Pilsner malt 1.1 lb.
Medium caramel malt 8.8 oz.
Dark caramel malt 8.8 oz.
Chocolate malt 2.2 oz.
Hallertau 1.65 oz. 90 min.
Yeast: Bavarian lager

Water Treatment:
Calcium carbonate 5 g.,
calcium sulfate 4 g.

Mash Schedule Triple decoction as follows:
1/3 of thick mash brought to 156 degrees for 15 min,
167 degrees for over 20 min. and boil for 30 min.;
this brings total mash to 126 degrees for 20 min.
1/3 of thick mash brought to 150 degrees for 15 min.,
167 degrees for over 20 min. and boil for 20 min.;
this brings total mash to 149 degrees for 90 min.
Boil thinnest 40% of mash for 35 min.; this brings mash to 158 degrees;
finally raise to 170 degrees for 30 min.

Brewing Time: apparently for at least 90 min.

Fermentation:
Primary 22 days @47 degrees in glass
Secondary 2.5 mon. @47 degrees in glass
Other 2 mon. @34 degrees in glass

Bronze Medal - Minnesota Renaissance Festival 1997

2 row pale malt 10 lb.
Chocolate malt 8 oz.
Roasted barley malt 5 oz.
Crystal malt (40L) 4 oz.
Pride of Ringwood 1 oz. 60 min.
Tettnanger 0.5 oz. 20 min.
Hallertau 0.5 oz. 20 min.
Tettnanger 0.5 oz. 5 min.
Hallertau 0.5 oz. 5 min.
Yeast: Wyeast Bavarian 2208

Water Treatment: R.O. filtered water with 0.5 tsp. gypsum

Mash Schedule:
Single step infusion from 145-150 degrees for 120 min.

Brewing Time: apparently for at least 60 min.

Fermentation:
Primary 10 days @58 degrees in glass
Secondary 21 days @56 degrees in glass

Carbonation: Primed with 145 grams of fruitose