History ● Literal meaning of dunkel is ‘dark’ ● The ‘style’ predates Reinheitsgebot and modern brewing techniques ● Modern malt kilning and drying standardised and refined the style ● Until very recently, the most popular style in Bavaria
Overall Impression A traditional malty brown lager from Bavaria. Deeply toasted, bready malt flavors without any roasty or burnt flavors. Smooth and rich, with a restrained bitterness and a relatively dry finish that allows for drinking in quantity.
Ingredients Should be selected with restraint! Malt ● Traditionally made exclusively with Munich malt. ● Often, Pilsner and Vienna malts and small amounts of crystal ● Dark, black and roasted malts are to be avoided Hops ● Traditional (noble) selection - Tettnanger or Hallertauer ● Some hop character is needed, but should be low
Ingredients Yeast ● German lager yeast - malt focused and good attenuation Water ● Soft/RO water ● Additions of calcium chloride (CaCl 2 ) and gypsum (CaSO 4 ) i.e. 4g CaCl 2 and 1.3g CaSO 4 in ~22 litres of mash water ● Keep sulphite levels low