**
DESIGN POINTS

1) Using Barke Munich instead of Munich I for its flavor quality.
2) Target water profile is Munich (Dark Lager), which was hard to achieve without slaked lime. Goal pH is 5.3.
3) Perform single decoction mash (see below). Skip my typical pH level check at low mash-in temp.
4) Add Fermcap prior to boil.
5) Reyhdrate yeast (see below).
6) Add Whirlfloc near boil end for clarity.
7) Ferment at 50F.
8) Perform diacetyl rest since using Lager yeast.
9) Add PMB when kegging.


SINGLE DECOCTION MASHING INSTRUCTIONS

Use 4G stainless kettle for sparge heating
Use 2 smaller nonstick kettles for decoction

1) Mash-in to hit 140F and rest 15min

2) Remove 1qt of thick mash per pound of grist (approx 1/3 of wet grain volume). Use 6" mesh strainer, draining each scoop for 10sec (still want some liquid in decoction to prevent burning)
14lbs of grain, means remove 14qts (3.5g) of mash
Cover main mash

3) Heat decoction while main mash rests
Heat to 155F and rest 5min
Bring to boil while stirring constantly (takes prob 10min)
Boil while stirring for 5min

4) Return decoction to main mash until it hits 156F (scoop & stir) for 20min.
If needed, allow remaining decoction to cool separately, and add periodically to maintain the main mash temp

5) Mash out at 170.6F


YEAST REHYDRATION INFO

Source: https://fermentis.com/en/product/saflager-w-34-70/#:~:text=② With prior rehydration:,cream into the fermentation vessel .

1) Sprinkle the yeast in minimum 10 times its weight of sterile water (not RO or distilled) (~1cup since 2 packets) or boiled & hopped wort at 15 to 25°C (59°F to 77°F).
2) Leave to rest 15 minutes
3) Chilling for 15 minutes to get close to 54F
3) Gently stir and pitch the resultant cream into the fermentation vessel.


FERMENTING / KEGGING

Ferment at 10C (50F) until hitting FG (watch the TILT !)
Closed transfer to keg and lager in keezer ON CO2 for 4 weeks.

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KCBiermeister says:

• 99% Munich, 1% Carafa II. Noble hops for 20ish IBUs.
  
• German Lager yeast - Munich Lager Wyeast 2308?
  
  ***
  KC BIER CO WEBSITE INFO ON DUNKEL
  
  
• ABV 5%, IBU 18
  
• Malt = Munich I, Pilsner, other dark specialty malts
  
• Hops = Perle
  
  ***
  KC BIER CO HEAD BREWER SAID:
  
  Without giving out too much info, here are some basics on Dunkel...
  
• 85% Munich malt 5% Pils – the other 10% are several higher color malts.
  
• 13P OG (1.053)
  
• 18 IBU, one addition at boil begin of German Perle
  
• Single decoction
  
• Ferment at 10C (50F)
  
• Total fermentation and lager time – 5 weeks
  
• German Lager yeast – we don’t use this strain, but I would recommend 34/70. I don’t know what Wyeast or White labs call it, but they will recognize the number and have it in their bank under another name.
  
  Pitch 15-20MM cells/mL – that means if you brew 5 gallons, you should pitch about 1 gallon of yeast starter. I would aggressively aerate the starter, let it fully ferment at room temp, cool it down to 10C/50F, let it floc out. On brew day, decant the beer supernatant off the yeast and add about 12 oz of sterile wort, pitch into your batch at high kraeusen. (starter yeast supernatant has been aerated and may cause off flavor since you are pitching so much into the new batch of wort) The yeast starter should not be warmer than the chilled wort or you will shock the yeast. Because you need a lot of yeast to pitch cold, dry yeast is not a bad option. Pitch more dry yeast packets than you would with an ale. Too little yeast is a bigger problem than too much. You could also add the dry yeast to a small amount of wort on brew day and pitch at high kraeusen.