HVHB,inc Brewing Recipe

Source: Jim Taylor

Slam Dunkel

Extract/Grain Version Ingredients: (5 Gallons)

  • 3.3lb. Munton and Fison light malt extract
  • 3lb. Dark Dry Extract
  • 3/4lb. Dark Crystal Malt
  • 1/4lb. Chocolate Malt
  • 1/4lb Black Patent Malt
  • 1.75oz Hallertauer Hops (7 AAU) for 60 minute boil
  • .5oz. Tettnang Hops for 5 minute finish
  • .5oz Hallertauer Hops for 5 minute finish
  • 1 tsp. Irish Moss 15 minute boil
  • Wyeast 2308 Munich or 2206 Bavarian Lager Yeast
  • 2/3 cup, corn sugar (priming)
  • Procedure: Crack crystal, black and chocolate grains and steep in 1.5 gallon 150-155F water for 30 minutes. Collect runoff and sparge (rinse grains) with an additional .5 gallons 170F water. Add to brew kettle and dissolve extract. Boil for 60 minutes, adding hops and Irish Moss as shown. During last 5 minutes of boil add remaining hops. Chill and add to 3 gallons of cold water (top fermenter to 5 gallons). Ferment at 50 degrees or so. Primary 7-10 days. Rack to secondary 2 days at 60 degrees (diacetyl rest) then 7-10 days at 50 again. Rack beer off sediment and prime with 2/3 cup of corn sugar and bottle. Lager for 6 weeks.

    All Grain Version Ingredients: (5 Gallons)

    Substitute 5.5lbs. 2 row Pilsner Malt and 3.25lb Munich malt for the malt extracts.

    Decrease 1.75oz. to 1.5 oz. (6 AAU) Hallertauer Hops 60 minutes

    Lengthen the wort boil to 90 minutes.
    Procedure: Crack all grains and mash in at 122 for 20 minute protien rest. then raise to 155 degrees and hold for 1 hour or until coversion is complete. Sparge with with an additional 5 gallons onf 170 degree water. Extend boil time to 90 minutes. Follow other directions above.

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