Tara's Slam Dunkel NHC 2010

Category 4: Dark Lager

144 Entries

Sponsored by Briess Malt & Ingredients Company

Shekhar and Paula Nimkar, Swampscott, Mass.

Gold Medal

"Tara's Slam Dunkel"

Munich Dunkel

Ingredients for 5 U.S. gallons (18.93 L)

8.0 lb (3.63 kg) Munich malt

2.0 lb (0.9 kg) Pilsner malt

4.0 oz (113 g) chocolate malt

0.66 oz (19 g) Hallertau hops, 3% alpha acid (45 min)

0.33 oz (9 g) Hallertau hops, 3% alpha acid (15 min)

Wyeast No. 2206 Bavarian lager yeast (1 qt starter)

2.4 vol. forced CO2 to carbonate

1 tablet Whirlfloc to clarify (20 min)

0.5 tsp calcium carbonate (in mash, to adjust pH to 5.3)

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)

Directions

Use a double decoction mash. Mash grains at 122° F (50° C) for 30 min. Use 1.25 qts/lb. Decoct 1/3 of mash (thick portion) and raise to 158° F (70° C). Rest for 20 min. Raise temp and boil for 20 min. Add to main mash and rest at 149° F (65° C) for 20 min. For second decoction, pull 1/3 of mash and raise to 158° F (70° C) for 20 min. 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 min. Cool to 65° F (18° C) and add yeast to adequately aerated wort. Once visible signs of fermentations are observed reduce temp of fermentation to 55° F (13° C).

Runners-Up

Silver Medal: Lyle Brown, Fredericksburg, VA, Schwarzbier (Black Beer), Brewers United for Real Potables (BURP)

Bronze Medal: Leah Dienes, Louisville, KY, Schwarzbier (Black Beer), Louisville Area Grain and Extract Research Society