Donkey Dunkel

Layger Brewhaus Donkey Dunkel label

A Layger Brewhaus Original Recipe

DAVE: What about dat one?
JON: Which one?
DAVE: THAT one, the dark one way over dere.
JON: Welllll, I dunno about dat one.
DAVE: Whaddya mean? What’s wrong wit it?
JON: Get dis — it’s called “Donkey Dunkel”.
DAVE: Ya’ kiddin’ me?
JON: Would I do that?
DAVE: Psh! C’mon now. Let’s give it the old heave ho. We’ll try it together.
<pour, dramatic sip, look>
BOTH: Dis lager kicks ass!

Grab an ass.

Comments: “This reflects the golden age of beers – unbelievable flavor and intensity…just like the dames in this joint.”


6 lbs Briess Munich liquid malt extract
1/2 lbs Caramunich malt
1/2 lbs Victory malt
1/2 lbs Crystal 60 malt

1 oz Tettnanger (60 minutes), Alpha 6%
1 oz Saaz (15 minutes), Alpha 3.4%
1/2 oz German Hallertau (5 minutes), Alpha 4.5%

4 tsp nutmeg (1 minute boil)

Munich Lager Wyeast 2308

You could also use: Bavarian Lager Wyeast 2206, Southern German Lager WLP 838, Bohemian Lager Wyeast 2124

1. Boil 2 1/2 gals for 10 minutes. Remove from heat. Add 1/2 gals tap water and let cool to 165 degrees.
2. Add cracked grains. Soak at 154-159 degrees for 45 minutes.
3. Sparge grains with boiling water.
4. Stir in liquid malt extract and bring all to boil.
5. Add 1 oz Tettnanger and boil 45 minutes.
6. While boiling, clean and sanitize carboy and funnel.
7. Add 1 oz Saaz and boil 10 minutes.
8. Add 1/2 oz Hallertau and boil 4 minutes.
9. Add 4 tsp nutmeg and boil 1 minute.
10. Remove all from heat. Remove all hop socks. Cover kettle with lid.
11. Prepare ice bath. Cool wort to yeast pitch temperature 65-70 degrees.
12. Pour wort into carboy.
13. Pitch yeast.
14. Top off to 5 gals.
15. Cap and transfer to 48-56 degree keezer (depending on yeast strain preference).
16. Ferment 1-2 weeks.
17. Consider diacetyl rest depending on yeast strain.
18. Transfer to secondary.
19. Decrease temp 5 degrees per day down to lagering temp of 35 degrees for 4-6 weeks.
20. Keg.

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