1. Dark Lager Presentation Dark Lager Styles History of Dark Lagers BJCP Dark Lager Style Guidelines Sample Classic Commercial Examples Homebrewing Dark Lagers Sample Homebrewed Dunkel

2. BJCP Dark Lager Styles Dark American Lager (4a) Munich Dunkel (4b) Schwarzbier (4c) Traditional Bock (5b) Doppelbock (5c) Eisbock (5d) Baltic Porter (12c) Other (23)

3. History – The Dark Ages Lagers mostly dark until 1840s – Malt kilned in wood oven or smoker – In Munich mostly dark until WWII Yeast role in beer not understood – Lager reference to cold storage not yeast – Cold fermentation practices favored health of lager strains – Forced selection of good yeast by favoring conditions per taste

4. History – Quality Improvements 1516 Reinheitsgebot – German Purity Law – Malt, hops and water used for beer 1553 Summer brewing outlawed in Bavaria – Recognition that cold fermentation improves quality 1817 Hot air kilned drum roaster invented – Uniform malt kilning leads to Munich malt 1840 Modern techniques introduced to Germany by Gabriel Sedlmayr

5. History – Lighter Lagers 1841 Introduction of amber lagers – Anton Dreher develops Vienna style 1842 Introduction of light lagers – Pilsner Urquell releases first light lager 1894 Helles lager produced by Spaten to compete with popularity of Pilsners

6. History – Other Key Events 1838-1840 First Lager Brewed in America (would have been dark) 1870s Invention of refrigeration 1878 Louis Pasteur discovers yeast function in fermentation 1890 Emil Hansen (Carlsberg) develops technique to cultivate pure yeast strains

7. Dark American Lager Style A somewhat sweeter version of American lager with a little more body and flavor Usually created by slight variation to lager with addition of dark malts, syrups or colorants OG: 1.044-1.056FG: 1.008-1.012 ABV: 4.2-6.0%SRM: 14-22 IBU: 8-20

8. Shiner Bock Style misnomer – Bock name synonymous with dark lager in US – Limitations in ABV in early US law – Malt Liquor designation starting in 1950s (for beer over 5% ABV) 4.4% ABV 18 SRM

9. Dunkel Style A rich dark lager with flavor profile dominated by malt Munich malt a key component of malt profile OG: 1.048-1.056FG: 1.010-1.016 ABV: 4.5-5.6%SRM: 14-28 IBU: 18-28

10. Ayinger Altbairisch Dunkel Founded in 1878 in the small Bavarian village of Aying Modern brewhouse complete with automated text-messaging opened in 1999 Developed widespread reputation for quality German beers OG: 1.052 ABV: 5.0%

11. Shwarzbier (Black Lager) A dark German lager that balances roasted flavors with moderate hop bitterness Sometimes called “Black Pils” OG: 1.046-1.052FG: 1.010-1.016 ABV: 4.4-5.6%SRM: 17-30 IBU: 18-28

12. Kostritzer Shwarzbier (Black Lager) Founded in 1543 in East German spa town of Bad Kostritz Believed to have started as an ale until 1800s Available in draft only until 1950s

13. Kostritzer Shwarzbier (Black Lager) Initially two bottled versions – 1.048 beer with low attentuation (3.5% ABV) – 1.056 beer with added sugar pasteurized for low attenuation sweet beer Reformulated after fall of Berlin wall – Malt: 50% Pilsner, 43% Munich, 7% Roasted – OG: 1.050ABV: 3.5% Further reformulated more recently – ABV: 4.6%

14. Brewing Dark Lagers – Malt Munich malt base (up to 100%) for Dunkel Munich & Pilsner malt base for Shwarzbier Pale lager malt base for American Dark Dark “coloring malts” used sparingly to minimize roasted flavors (more liberally in Schwarzbier) Carafa makes a good choice for “coloring malt”

15. Brewing Dark Lagers – Malt Melanoidin malt can be used to enhance malt flavor Aromatic malt can be used to enhance malt aroma Avoid crystal malts (undesirable residual sweetness) Use mild un-hopped malt extracts

16. Brewing Dark Lagers – Hops Low-alpha acid hops with delicate flavors for bitterness preferred Hallertauer derivatives work well for bittering (Mt. Hood, Liberty, Perle, Hersbrucker) Finishing hops should be minimal if any Noble finishing hops such as Saaz or Tettnang preferred

17. Brewing Dark Lagers – Water Use carbonate water to buffer acidity from dark malts RO Water + 1 tsp/5gal CaCO3 San Diego filtered water okay – could be blended with RO water to soften the water Avoid high sulfate water – may accentuate a harsh bitterness in finish

18. Brewing Dark Lagers – Yeast Use attenuative lager yeast – BJCP guidelines result in 71-82% attenuation Create a large yeast starter – Re-pitching from a previous fermentation is recommended for large yeast pitch

19. Brewing Dark Lagers – Brewing Techniques Decoction mashing – Traditional German technique that produces full malt flavor and aroma – More likely to be an asset for Bock beers Infusion mashing – Simpler technique that works well for these Dark Lager styles – Works well for today’s fully modified grains

20. Brewing Dark Lagers – Fermentation Cool wort to fermentation temperature prior to pitching Aerate the wort vigorously – 100% oxygen works best Fermenation temp < 55F (50F preferred) Fermentation process is exothermic, so monitor internal fermentor temperature No refrigeration required to make lagers in San Diego winters

21. Lagering & Carbonating Lager at 32F for 3-6 weeks or longer and rack off of sediment Use forced carbonation & counter-pressure bottling to avoid yeast sediment

22. Gamelin Dunkel (12 gallon) 14 lb. Dark Munich Malt (10L) 7 lb. Munich Malt (6L) 1 lb. Aromatic Malt (26L) 2.25 oz Hallertauer (3.9%) – 60 minutes 0.5 oz Perle (8.2%) – 60 minutes 0.5 oz Tettnang (4.1%) – 15 minutes

23. Gamelin Dunkel RO Water + – 1.5 tsp CaCO3 (per 5 gal) – 0.5 tsp CaSO4 (per 5 gal) – 0.5 tsp NaCl (per 5 gal) White Labs Bock yeast

24. Gamelin Dunkel Brew Date: 3-25-11 Mash @ 150F for 1.5 hours OG: 1.050 Re-pitch from previous brew session Oxygenated with 100% O2 Fermentation @ 50F FG: 1.016 IBU: 25