Tara's Slam Dunkel

[Ron Price]

This recipe was crafted by Shekhar and Paula Nimkar of Swampscott,
Mass. They won the Dark Lager Category (4) with this recipe at the
2010 National Homebrew Competition.

Munich Dunkels are typically a smooth, soft and malty lager, with a
big, sweetish body and a gentle roasty finish. They generally boast a
beautiful dark color with a slight ruby hue. German noble hops provide
the a subtle bitterness to this sweet lagar.

Taking their name from the large amounts of munich malt used in this
dark beer, Shekhar and Paula Nimkar truly made a slam dunkel with this
recipe! Give it a shot!

Ingredients

5 U.S. gallons (19 liters)

8 lb (3.63 kg) Munich malt
2 lb (.9 kg) Wheat malt
4 oz (112 g) Chocolate malt
.66 oz (19 g) Hallertau hops (3%) (45 minutes)
.33 oz (9 g) Hallertau hops (3%) (15 minutes)
1 packet Wyeast 2206 Bavarian lager yeast
1 tablet Whirlfloc to clarify (20 minutes)
.5 tsp calcium carbonate (in mash to adjust pH to 5.3)

Specifications
Original Specific Gravity: 1.060
Final Specific Gravity: 1.020
Boiling Time: 90 minutes
Primary Fermentation: 14 days at 55°F (13°C)
Secondary Fermentation: 3 weeks at 41°F (5°C)
Carbonation: 2.4 volumes CO2

Directions

Use a double decoction mash. Mash grains at 122°F (50°C) for 30
minutes. Use 1.25 qts/lb. Decoct 1/3 of mash (thick portion) and raise
to 158°F (70°C). Rest for 20 minutes. Raise temperature and boil for
20 minutes. Add to main mash and rest at 149°F (65°C) for 20 minutes.
Bring to boil and add to main mash to mash out at 167°F (75°C). Sparge
with 167°F (75°C) sparge water treated with 1/2 tsp calcium carbonate
to collect seven gallons. Boil for 90 minutes. Cool to 65°F (18°C) and
add yeast to adequately aerated wort. Once visible signs of
fermentation are observed reduce temperature of fermentation to 55°F
(13°C).

Sounds like a winner to me. I'll give this a try soon.