Cubs Win! Munich Dunkel
Brewed: 11/06/2016 Bottled: 11/19/2016
The 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.
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.
||22.8 IBUs (Rager)
||Alcohol by Volume
||4.6 % |
|BU : GU
||Chalk (Mash 60.0 mins)
||Baking Soda (Mash 60.0 mins)
|10 lbs 4.0 oz
||Munich Malt - 10L (10.0 SRM)
||Blackprinz (500.0 SRM)
||Magnum [12.70 %] - First Wort 90.0 min
||Magnum [12.70 %] - Boil 20.0 min
||Whirlfloc Tablet (Boil 15.0 mins)
||Hallertau [4.80 %] - Boil 15.0 min
||Mexican Lager (White Labs #WLP940) [35.49 ml]
||Yeast Nutrient (Primary 3.0 days)
||Add 13.28 qt of water at 168.2 F
Batch sparge with 2 steps
(1.84gal, 3.88gal) of 168.0 F water
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.
should bring Denver water profile (as defined by BeerSmith) to
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.
|| 156 ... up to 160 for 55 minutes or so|
||1.040 (1.040 SG)
||8 (7.77 gal)|
|Actual Mash Efficiency
|Day 1: |
|Day ... |
|Day ... |