Schluss Dawson Zwei Hunchen Zweimascherfahren Dunkel-Kellerbier

The name has to be that long so you have time to do a double decoction mash while you say it. A Munich-style dark lager, as brewed in Brewing TV – Episode 34: Decoction Day.

10.5 gallons, all-grain
Target OG: 1.056

– 16.5 lbs Munich Malt
– 0.75 lbs Weyermann CaraFoam
– 0.75 lbs Melanoidin malt
– 0.5 lbs Weyermann CaraAroma
– 0.25 lbs Weyermann CaraFa III Spezial

There are many ways to de-integument a feline; here’s what I did in the episode:

Dough in at 95 F, direct heat MLT to raise temp to the …
Protein rest – 122 F
Decoction 1 – pull 19 L thick mash, heat w/ rest at 158 F, boil & return to MLT
Sacch’ rest 1 – 148 F
Decoction 2 – pull 9 L thick mash, boil & return to MLT
Sacch’ rest 2 – 158 F
Mash out – pull ~4 gal thin mash, boil & return to MLT

– 2 oz German Tradition (pellet) @ FWH

– WLP833 German Bock lager, big starter
– 10 days @ 55 F, then…

A – racked to carboy, lager ~ 6 wks
B – racked to keg, store cool ~ 10 days, then tap

A will get the more conventional treatment – proper lager period, full dose of CO2
B will be the Kellerbier – served young, hazy, and at low vol. of CO2; you can read more about how I do that here

5 gallon extract version?

Sure: Substitute 6.3 lbs Northern Brewer Munich malt syrup plus 1 lb Amber DME for the Munich malt in the grist; use half the quantity of the remaining grains (cause the recipe is for 10 gallons) and steep them as normal. Use 1.5 oz Tradition pellets at 60″ for a partial-volume boil.