Boreas Dunkel Recipe

With the right grist and careful fermenting, you can get the best of the malt flavors in this Munich Dunkel without leaving an impression of sweetness. But, there’s an important caveat to keep in mind: don’t go too far.

Josh Weikert Feb 7, 2017 - 2 min read

Boreas Dunkel Recipe Primary Image

As a follow-up to “Make Your Best Munich Dunkel”, Josh Weikert shared this recipe for his favorite beer that tastes like fresh bread dipped in molten toffee with a dry finish.


Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 70%
OG: 1.045
FG: 1.011
IBU: 24
SRM: 25
ABV: 4.5%


9 lb (4.1 kg) Munich (9L)
0.5 lb (227 g) Victory
0.5 lb (227 g) Carafa II



0.5 oz (14 g) Nugget [12% AA] at 60 minutes
0.5 oz (14 g) Tettnang [5% AA] at 5 minutes


Wyeast 2206 (Bavarian Lager)


Mill the grains and mix with 3.1 gal (11.8 l) of 164°F (73°C) strike water to reach a mash temperature of 152°F (67°C). Hold this temperature for 60 minutes. Vorlauf until your runnings are clear. Sparge the grains with 4 gal (15.1 l) and top up as necessary to obtain 6 gal (23 l) of wort. Boil for 60 minutes, following the hops schedule.

After the boil, chill the wort to slightly below fermentation temperature, about 50°F (10°C). Aerate the wort with pure oxygen or filtered air and pitch the yeast.

Ferment at 50°F (10°C) until primary fermentation completes, then let the temperature rise to 60°F (16°C) for a diacetyl rest. Crash the beer to 35°F (2°C) for 48 hours, and bottle or keg the beer and carbonate to approximately 2 volumes.


Take your time in fermentation—there’s not much in the flavor that will hide fermentation faults, so go low and slow and finish off with a reasonable diacetyl rest (3−4 days at 60°F/16°C), and you should be in good shape!

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