Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

A rich dark amber beer with full-flavored, smooth taste nicely accented with satisfying notes of roasted malt and subtle bottom fermenting yeast tones.

Heat strike water to about 75°C to target a mash temperature of 65°C. Add the crushed Pilsner, Munich, Melanoidin, Dark Crystal and Chocolate malts to the mash tun while stirring to avoid dough balls. Aim for a mash thickness of ~3.0 L per kg of grain (about 18 L total for this grain bill).

Mash-in

Hold the mash at 65°C for 60 minutes. This single infusion mash promotes dextrin and moderate fermentability for a smooth, slightly full-bodied character. If you prefer a slightly drier finish, raise to 68°C for the final 10 minutes.

Mash Rest

Raise temperature to 75°C (mash out) for 10 minutes to stop enzymatic activity and improve wort runoff.

Mash Out

Recirculate first runnings until clear and then vorlauf back to the mash tun. Sparge with ~12 L of water heated to 75°C, collecting enough wort for a 23–25 L pre-boil volume depending on losses. Bring collected wort to a rolling boil.

At the start of the 60-minute boil, add 18 g Hallertauer Mittelfrüh bittering hops. Maintain a vigorous boil to ensure isomerization of alpha acids and wort sanitization.

Bittering Addition (60 minutes)

With 15 minutes remaining in the boil, add 1 tsp Irish moss or a Whirlfloc tablet to help protein coagulation and improve clarity.

Kettle Fining (15 minutes)

At 5 minutes before the end of the boil, add 12 g Hallertauer Mittelfrüh for aroma and delicate hop flavor that complements the malty profile.

Aroma/Finish Hops (5 minutes)

After 60 minutes total boil, turn off heat and chill wort quickly to yeast-pitching temperature using an immersion or plate chiller. Aim for ~10–12°C for lagers or 18–20°C if planning a warm fermentation with a hybrid lager strain.

Transfer chilled wort to the fermenter, leaving behind trub. Top up with water if necessary to reach final volume (~20 L). Aerate thoroughly (oxygenate to ~8–10 ppm O2) or shake/splash vigorously if small batch. Rehydrate or prepare the yeast per manufacturer instructions and pitch the yeast when wort is at proper pitching temperature (8–12°C for true lager strains; 14–16°C for hybrid strains).

Aeration & Pitch

Allow active fermentation at 10–12°C (or chosen fermentation temperature for your yeast) until vigorous activity subsides (about 7–10 days). Fermentation will be slower for lager yeast at lower temperatures.

Primary Fermentation

Raise temperature to 16–18°C for 2–3 days after primary attenuation is mostly complete to ensure the yeast reabsorbs any diacetyl and finishes fermentation cleanly.

Diacetyl Rest

Gradually lower temperature to 0–2°C over several days and lager for 3–6 weeks to smooth flavors, clarify, and develop the clean bottom-fermented character. Longer lagering (6–10 weeks) will further refine the beer.

Lagering / Cold Conditioning

If bottling: prepare priming sugar by dissolving 90 g dextrose in 200 mL boiling water, cool and add to bottling bucket. Rack beer gently onto priming solution and bottle. Cap and allow secondary carbonation at room temperature for 10–14 days, then cold condition for another week. If kegging: force carbonate to ~2.3–2.6 volumes CO2 at refrigeration temperature (1–3°C) and serve after settling.

Target final gravity should be ~1.014–1.016 giving an original gravity around 1.054–1.056 for an alcohol by volume of ~4.8–5.2%. Adjust grains or mash profile to hit these numbers.

Pilsner (Base) malt

Munich malt (20-30°L)

Dark Crystal / Caramunich (80-120°L)

Chocolate malt (not black, ~500-700°L)

Melanoidin malt

Dextrose / corn sugar (priming for bottle) - optional

Hallertauer Mittelfrüh (bittering)

Hallertauer Mittelfrüh (aroma/finish)

German Lager yeast (Wyeast 2206, WLP830, or SafLager W-34/70)

Water profile: soft to moderately hard (adjust with gypsum/calcium chloride as needed)

Irish moss or Whirlfloc (optional, kettle fining)

Yeast nutrient (optional)

Strike water (to achieve mash thickness ~3.0 L/kg)

Sparge water

Warsteiner Dunkle

Make Warsteiner Dunkle Recipe in just 240h . A rich dark amber beer with full-flavored, smooth taste nicely accented with satisfying notes of roasted malt and subtle bottom fermenting yeast tones.

Warsteiner Dunkle

Descriptors

Tasting Notes

Food Pairings

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