Name: Oh wow, have we been waiting for this! No more masks or distancing - folks are coming to dine inside and feel more comfortable saying hello to old friends again. This name is about celebrating and marking a new start - welcoming new communal experiences.

Style: This is a dunkel bock, which is really saying its a dark malty lager. It’s a style from Germany - mostly in the north, but this is a pretty interpretive style. In the south of Germany it is usually just called a Dunkel and is much less malty. This beer is all about the malt - crusty bread, toffee, caramel, wisps of chocolate; hops play almost no part in this beer. It’s entirely about the grain!

Story: Another lager, heh. Our brewer wanted to put up a beer in the winter that would age well and be available to celebrate when we were able to start resuming more normal times. This is that beer, and we are really proud of it. This isn’t a tribute or a memorial or anything other than a celebration of a new start. We hope you enjoy it.

History of One Lake Brewing Releases:

• Summer 2021

Ingredients: Ok, this beer can get complicated and some recipes call for several grains (our brewer is not opposed to a complicated mash bill!). This beer is a simple beer - it celebrates a really high quality malt that has targeted flavors - Dark Munich. We add some medium crystal malt (enhance the caramel, add some body) and a little something special (this is YOUR choice, but there are many options). This beer in the 15 SRM range - and we tried to match the color to our indoor tables and bar. Often this style has a bitterness (low) addition just to counter all the malt sweetness, but for our version they are introduced in two additions - at first wort for bitterness and at 30 minutes for a bit of “hop flavor”. This is a lager yeast - 34/70 in this case, and we loosely follow a Narziss type temperature schedule.

Methods: Oh that malt, treat it well. Plenty of enzymes in a Dark Munich to convert. Adding a bit of crystal malt, high mash temp and full bodied water chemistry yield a beer that borders on chewy - that feeling you have when you finished some toffee, or caramel, or bread crust… you get it.

Recipe Box:

Dark Munich malt - 94%
Crystal (~60L) malt - 5%
Malt of your Expression - 1%

18IBU of Hops at First Wort
Small charge (1oz/20gal) of German Noble Hops at 30min

Lager yeast

Brewing Method:

Gravity targets:
* OG 1.055, FG 1.014

Adjust water to achieve mash of:
* 5.37pH and 0.6 ratio of SO4/Cl

Standard mash thickness
153-155 degree mash temp target
Sparge with 175 degree 6.0pH water with same salt profile as mash
60 minute boil