BJCP 8A · Dark European Lager
Munich Dunkel
A dark Bavarian lager built on Munich malt, with toasted bread, bread crust and a little soft chocolate. Rich in malt, but clean and not sweet.
Munich Dunkel by the numbers
- Alcohol (ABV)
- 4.5 – 5.6%on a scale of 2.0 to 14.0
- Bitterness
- 18 – 28 IBUon a scale of 0 to 100
- Color
- 17 – 28 SRM33–55 EBCon a scale of 1 to 40
- Original gravity
- 1.048 – 1.056on a scale of 1.026 to 1.130
- Final gravity
- 1.010 – 1.016on a scale of 0.990 to 1.040
What Munich Dunkel is like
A brown lager with a rich, deep malty character of toasted bread and crust that stops short of sweetness or heavy roast. The bitterness is low but enough to balance. It's clean, smooth and easy to drink despite all that malt.
Appearance
Coppery brown to dark brown, with garnet highlights and good clarity. Creamy, persistent light tan head.
Aroma
Intense Munich malt, with bread crust, gentle toast and sometimes notes of nuts, caramel or light chocolate. Hops barely perceptible and no esters.
Flavor
Malt dominates: toasted bread, crust and a background of soft caramel or chocolate, with no burnt or astringent notes. Bitterness is medium-low to medium and leaves the balance on the malt side. The finish is moderately dry, never cloying.
Mouthfeel
Medium to medium-full body, with a creamy texture. Moderate carbonation and no alcohol warmth.
Where Munich Dunkel comes from
It was the traditional beer of Munich and much of Bavaria before pale lagers arrived in the late 19th century. For decades it was the region's everyday beer, tied to Munich malt and decoction mashing.
Ingredients
Munich malt as the base, often the majority of the grist, with some pilsner and a small percentage of debittered dark malt for color. German noble hops for bittering. Clean lager yeast and carbonate-rich water, like Munich's.
Brew it yourself
How to brew Munich Dunkel at home
Ferment with a clean lager yeast at 9-11 °C (48-52 °F), do a diacetyl rest and lager cold for several weeks. Mash at 66-68 °C (151-154 °F), or do a decoction if you want more malt depth. The typical mistake is using too much roasted or chocolate malt: you end up with a porter fermented with lager yeast instead of a smooth Munich Dunkel.
Food pairing
Perfect with pork knuckle, Bavarian sausages and rye bread with cheese.
Glassware: beer mug (stein), big and with a handle, as in German and Czech beer halls.
Classic examples
- Ayinger Altbairisch Dunkel
- Weltenburger Kloster Barock Dunkel
- König Ludwig Dunkel
Frequently asked questions
How strong is Munich Dunkel?
Between 4.5% and 5.6% ABV, according to the BJCP 2021 Style Guidelines. That is a moderate strength.
How bitter is Munich Dunkel?
It has 18 to 28 IBUs, a low bitterness. For reference, a mass-market lager is around 10 IBUs.
What color is Munich Dunkel?
Light brown to dark brown: 17 to 28 SRM (33 to 55 EBC).
What food pairs well with Munich Dunkel?
Perfect with pork knuckle, Bavarian sausages and rye bread with cheese.
Which styles are similar?
If you like it, also try Schwarzbier, Dunkles Bock and Märzen.
If you like Munich Dunkel, try these
Classification and statistics: official Munich Dunkel guidelines from the BJCP, 2021 edition. Original text by Hacer Cerveza Casera.