1 artisanale fresh wort
200g Vienna malt
200g Munich malt
100g Carafa Special 1 malt
Heat 1.5 litres of water in a saucepan to 72 degrees. Mill/Crush 200 g Vienna malt, 200 g Munich malt and 100 g Carafa Special 1 and place into a grain bag and put into the water. Put the lid on and leave to soak for 20 minutes. Lift the grain bag out and squeeze between a pair of tongs or plates. Add water to make a total of 6 litres. Bring to boil and boil with lid on for 10 minutes. Turn heat off, add 10g Hallertau hops. Put the lid on the saucepan. Leave to soak for 1 minute. Cool in a sink filled with cold water before adding to the fermenter and pitching yeast. Allow to drop to under 15 degrees and proceed with fermentation as usual. The Dunkel will have an OG of 1050 and an IBU of 26.
