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Cubs Win! Munich Dunkel

Brewed: 11/06/2016   Bottled: 11/19/2016

cubswin.jpgThe Cubs won back-to-back World Series championships in 1907 and 1908, becoming the first Major League team to play in three consecutive World Series, and the first to win it twice.

Since then, they had not won a world series championship, making them the professional team with the longest championship drought ... at least here in the United States.

Or at least ... that was the case before the 2016 World Series.

The Cubs are now World Champions.

I'm not really a baseball fan. I like to go to games from time to time, and I do watch parts of playoff games sometimes.

But, I find myself cheering for the Cubs. 

I did go to Jr. High and High School in the Far North Suburbs of Chicago, and they had a few decent teams back then. I guess I'd like to see them do well.

At the same time, I think it is funny that the Chicago Cubs have this incredible streak going. Part of me wants the losing to continue.

Anyway, I decided to make a beer in honor of the lovable Cubbies.

cublogo.jpg
At first I thought a Bock would be a good choice. I have Brother Bear Dopplebock and a Cub is a little Bear just like a Bock is a little Dopplebock. However, a Bock is still sort of high in alcohol for me. I wanted something just a little more sessionable.

So, I moved to Munich Dunkel, which is really mostly a sessionable bock. Sort of.

I started with Jamil's recipe. I modified a bit. Lots of Munich Malt with a bit of Blackprinz for color. Hop are basically in there to balance out the sweet maltiness, although I did put a fair amount of Hallertau in for flavor. 


It is a nice easy-drinking beer.

Maybe I'll make this again next year if it looks like the Cubs are going to make the playoffs again.

CubsWin_small.jpg

For more information about this beer ... see Sheppy's Blog: Cubs Win.

Cubs Win! --- Batch 1

Style Munich Dunkel Batch Size 5.50 gal
Type All Grain Boil Size   7.77 gal
Brewhouse Efficiency   75.00   Boil Time   90 minutes

Recipe Characteristics

Recipe Gravity 1.050 SG Estimated FG 1.014 SG
Recipe Bitterness 22.8 IBUs (Rager) Alcohol by Volume 4.6 %
BU : GU   0.461        
Recipe Color 20.6 SRM
Color
   
Measured OG:   1.048    Measured FG:    1.016
ADF:   67    Measured ABV:    4.2%

Ingredients

Ingredients
Amt Name Type # %/IBU
5.00 g Chalk (Mash 60.0 mins) Water Agent 1 -
1.00 g Baking Soda (Mash 60.0 mins) Water Agent 2 -
10 lbs 4.0 oz Munich Malt - 10L (10.0 SRM) Grain 3 96.5 %
6.0 oz Blackprinz (500.0 SRM) Grain 4 3.5 %
0.250 oz Magnum [12.70 %] - First Wort 90.0 min Hop 5 13.7 IBUs
0.250 oz Magnum [12.70 %] - Boil 20.0 min Hop 6 4.2 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
1.000 oz Hallertau [4.80 %] - Boil 15.0 min Hop 8 5.0 IBUs
1.0 pkg Mexican Lager (White Labs #WLP940) [35.49 ml] Yeast 9 -
1.00 tsp Yeast Nutrient (Primary 3.0 days) Other 10 -

Mash Profile

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 13.28 qt of water at 168.2 F 156.0 F 45 min


Batch sparge with 2 steps (1.84gal, 3.88gal) of 168.0 F water

Recipe Notes
Make yeast starter few days ahead of time.
Chalk and baking soda in the mash water to most closely match Munich water as I can from my starting water profile.
This should bring Denver water profile (as defined by BeerSmith) to
Ca=90,Mg=8,Na=29,SO4=50,Cl=23,HCO3=213
Pitch as close to 50 F as possible. Keep temp below 65 for 2 days, then let it warm up to room temp (but lower than 72)
Ferment about 2 weeks. Try to keep temperature in the 50s for week one. Let rise into 60s over week 2.
Force carbonate to 2.5 volumes. Condition to taste.

Brewing Record

Brew Date:  11/6/2016 Strike Temp:   170
Mash Temps:  156 ... up to 160 for 55 minutes or so
Pre-boil OG   1.040 (1.040 SG)   Pre-boil Vol   8 (7.77 gal)
Actual Mash Efficiency   Pitch Temp    
Fermentation            
Day 1: 
Day ... 
Day ... 

 
Brewing Notes:
11/06/2016 esheppy
Brew day today going well. Mash temp got up to 160, but I think that will be fine. Forgot to do my starter yesterday, so it is going as of early this morning.
11/08/2016 esheppy
Fermentation going strong. Put in blow-off tube yesterday. Added ice both days. Temp in mid-50s.
11/19/2016 esheppy
Kegging today. 1.016 FG makes this a 4.2% ABV beer. Delicious. Nice munich maltiness with enough hop bitterness to balance it out. Not sweet at all. Beautiful brown beer. Pretty clear. I am pleased.
11/25/2016 esheppy
Tried a pint from the keg. Exactly what I wanted this beer to taste like. Still needs catbonation, but this is fantastic.
11/28/2016 esheppy
Carbonation getting better, but still not quite where I want it. Really a tasty low alcohol beer.
12/05/2016 esheppy
Carbonation is where I want it. Flavor is still exactly what I want. The low alcohol makes me drink lots on Sunday afternoon/evening.
12/11/2016 esheppy
Munich malt with the low alcohol is awesome. Awesome I tell you.
12/15/2016 esheppy
Made chili with this beer. Won a little work competition with it.
12/23/2016 esheppy
Still tasting great. Finally got some pictures for this page. This beer is not going to last long. It is almost gone.
01/04/2017 esheppy
Keg blew last night. This beer didn't last real long, but it was great while it lasted.
Comments:
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