Dunkel

DUNKEL

 German for "Dark," the Dunkel is another in a long line of classic German styles. It has taken numerous iterations over the centuries, so the origin point isn't really known. On its face, the Dunkel is a dark lager, easy to drink and flavorful, like a robust version of the Helles. Similar to Altbier and Doppelbock, the Dunkel has acted as a catch-all genre for darker German beers for quite some time. 

One thing that differentiates it from other ancient styles is its place in history. The Dunkel was the first beer to be fully codified under the Reinheitsgebot. The Reinheitsgebot is the famous German beer purity regulation that determines what can actually qualify as beer. It includes the famous list of approved ingredients of malt, hops, water, and yeast. Yeast was added later once brewers began to understand the science of fermentation and yeast cultivation, as well as advancements in sterilization hindered the use of wild, naturally occurring yeasts during an open ferment.

One of the many reasons this doctrine exists is because brewers were adding elements to their beer that were deemed unhealthy. Toxic and hallucinogenic herbs were incorporated, as well as unnecessary ingredients used simply to drive up prices and increase profits at the expense of the beer drinker, who just wanted something simple at the tavern. Once these laws were implemented, the first approved beer was the Dunkel, cementing its place in the hierarchy of German beers

As for the beer itself, the Dunkel is relatively dark, but not black. Dunkels range from amber to reddish brown in color in traditional recipes, however modern versions can be darker brown and even a rich garnet hue. Munich Dunkels, considered the original versions by many experts, run between 4.5-6% ABV and have a very moderate mouthfeel, It's a relatively mild beer, despite the rich coloration and bold flavors. Mild hop bitterness gives way to floral and spiced aromatics, but they lay beside a smooth malty flavor that dominates the beer.

The dark malts, combined with the Munich malts used as a base, combine for a burst of warm flavors. Malty sweetness is layered with caramel, burnt sugar, nuts, and even bread crusts depending on the brewer. Franconian versions of the Dunkel, from a region to the north of Bavaria, sees their Dunkel as a hoppier, darker variety of the beer. It is common in that region in small breweries, much like the NEIPA is in craft breweries here in America. 

An underrated aspect of the Dunkel is how well it pairs with food. It's moderate alcohol content makes it s a perfect option for any meal (ANY. MEAL.). Pairing especially well with grilled meat and roasted vegetables, the malty qualities represent a version of bread, adding to the flavor profile of each element. Of course, being a German beer, the Dunkel is wonderful with big ole pretzels as well (author verified during a trip to Bavaria many moons ago).

OUR RECIPE

10LB Munich Malt
1/2 LB 120L Caramel Malt
1/4 LB Chocolate Malt
1/4 LB Aromatic Malt

1 OZ Perle Hops
1 OZ Halltertau Mittlefruh Hops

K-97 Dry German Ale Yeast

1 tsp Irish Moss

Malts We Use

Munich Malt: Versatile and flavorful, Munich malt can be sued as a base or specialty addition to your grist. Typically used in German festbiers, Munich malt represents several sub-styles ranging from mild base malts to more kilned, aromatic malts that add rich colors and flavors to any beer.

Aromatic Malt: Living up to its name, Aromatic Malt adds malt aroma and some deep colors as well. It should be used sparingly, however as it is very effective at its job.

120L Caramel Malt: Caramel malts are the most commonly used specialty malts. Rated on a Lovibond Scale for color (L) the 120L is the darkest. It gives rich coloration and earthy sweetness to the beer along with some malty aromatics.

Chocolate Malt: Despite its tasty name, chocolate malt does NOT taste like chocolate. In fact it’s named for the warm chocolate colors that it brings to a beer. It also adds some nutty aromas and toast flavoring.

Hops We Use

Perle: A high Alpha Acid hop for German, Perle imparts both bittering notes and the floral aromatic normally found in German hops. Its bittering characteristics come from breeding, where it was spliced with English Northern Brewer hops before its release in the late 1970s. 

Hallertau Mittelfruh: Considered by many to be the classic German noble hop, Hallertau Mittelfruh has left its Bavarian home to become one of the most used European varieties. It offers little hop bitterness but makes up for it with strong aromatic notes of spice, flowers, and fresh hay. 

Yeast We Used

K-97: Safale K-97 is a German Ale yeast strain developed so that anyone can make a traditional tasting beer without having to lager. Lagering is the cold fermentation process that can take many months to complete, however with this yeast strain that is no longer an obstacle for home brewers. K-97 will create the classic German beers without having to purchase expensive new equipment of take over your own refrigerator for 6 months.

Adjuncts We Used

Irish Moss:We use Irish Moss as a clarifying agent. These negatively charged seaweed particles attract proteins and other free radicals in your boil kettle and drag them to the bottom once cooled, thereby removing haze from your final product. Whirlfloc tablets are another option for this process. Regardless of your preferred methods of clarity, it is important that beers of this style are clear. Lagering can do this as well, but most home brewers don't have that capability, so adding Irish Moss (or something similar) can work wonders for cleaning up the beer.