Style 4B: Munich Dunkel Lager
This is classic German brown lager was developed around Munich's moderately carbonate water. The aroma should have a rich, bready Munich malt sweetness that comes off like bread crust or toast. This style should be free of fruity esters and diacetyl in aroma and flavor, but a bit of Noble hops is appropriate.
In addition to the bready malt, there can be accents of chocolate, nuts, and caramel. Burnt grains are inappropriate and the malt should be less rich than a bock. The hops should be noticeable, but low and the sweetness should be balanced so it's not cloying. The aftertaste should be a medium-dry, possibly with a slight astringency, and the body should be medium to medium-heavy. Overall, this is about as close as beer gets to liquid bread, especially is unfiltered.
Munich malt can make up to 100% of the grist (grain bill), but pilsner malt can also provide the base and a little crystal malt can add color and dextrins. Roasted malt can also be added for light flavors, but should be in small amounts. Moderately carbonate water is appropriate, along with lager yeast, and a decoction (up to a triple) can add flavor and color.
OG: 1.048-1.056
FG: 1.010-1.016
ABV: 4.5-5.6%
IBU: 18-28
SRM: 14-28
Case Study: Sly Fox Dunkel Lager
Good for the style but a little lacking in complexity. There's distinct (and tasty) Munich malts with dark licorice flavors. The body is light-medium and incredibly smooth and drinkable. A great German session beer. I appreciate that I can get this fresh from a local brewer instead of having to try a green bottle that's been shipped thousands of miles.
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