Recipe: American Pale Malt, Munich Malt, Carastan, Caramunich 60, Chocolate Wheat. Hopped with Super Galena for Bittering. Hallertua and Tettnanger for flavor. Fermented with Fermentis Saflager W-34/70 German Lager Yeast.
As Winter approaches and the temperatures drop I'm able to brew Lager's at home. My first lager this season will be a Munich Dunkel, a rich, dark, and malty beer brewed with noble German hops. The cool fermented Lager yeast strains prefer temperatures around fifty degrees Fahrenheit (which it just happens to be outside right now). While Ales prefer fermentation temperatures around 70 degrees Fahrenheit (room temp, making it easier to brew ales at home). The BJCP comments that Munich Dunkels "can taste like liquid bread, with a yeasty, earthy richness not found in the exported filtered Dunkels". So the next best thing to going to Germany to try this style of beer is to attempt to create it at home in all it's unfiltered glory.