I brewed this recipe with a triple decoction mash schedule in 2025 for an Oktoberfest event at our brew pub, Lervig Local. The decoction method listed below is very similar to what I brewed as a home brewer after returning from a trip to Munich where I first got a taste of this beautiful style.
The aim for this beer is drinkability by the 1L stein, the last sip should taste just as good as the first. A balance of clean lager fermentation and toasty malt backbone that still finishes clean with just enough bitterness to keep you coming back for more. In the glass you should have a thick foam and a deep mahogany colour.
The name for this beer comes from the surprising spectacle you can watch in the English Gardens in Munich where they have added an under-water structure to create a wave in the river.
Surfers take turns in riding the wave and it’s great to watch after having a few beers in the nearby beer garden. The beer is also best enjoyed with a traditional Bavarian Pork Knuckle dish, a flavor combination you would find very hard to beat.
The method I used as a home brewer was to mash into the mash tun (Cooler box setup), then at each decoction remove approximately 1/3 of thick mash to a large pot on a gas burner.
Keep stirring for each decoction as you don’t want to burn the mash in the pot. Also wear heatproof gloves as it does get hot and sticky!
The aim of the decoction mash is to leave the majority of your enzymes in the mash tun (That you need for conversion) and boil the thick part of the mash in another vessel.
This will cause a Maillard reaction that will concentrate the sugars in the mash and create melanoidin flavors associated with the style (Rich malt, toasted bread).
If you don’t have the capability to do a decoction mash you can substitute some of the base malt for melanoidin malt. I have given the grist for a batch with and without the decoction mash schedule.
The grist for a single infusion has 6% melanoidin malt and slightly more Carafa Special (+1%) to mimic the melanoidin character from the decoction mash schedule and the slight extra color pick up.
I have also given percentages and IBU’s as opposed to amounts so it can be used for any volume and brew set-up efficiency.
Munich Dunkel Recipe – Inner City Surfing
OG – 1.052 / FG – 1.012
ABV – 5.2% / IBU 26 / EBC 37
Grist and Water Profile
Ca Mg Na CO3 SO4 Cl
60 10 30 65 55 100
With decoction mash schedule
Munich Malt Type 1 – 97%
Carafa Special 3 – 3%
Without decoction mash schedule
Munich Malt Type 1– 90%
Carafa Special 3 – 4%
Melanoidin Malt – 6%
Decoction Mash Schedule
- Mash in at 4L water per kg of grist for a 15 min protein rest at 50C
- First decoction – Remove 1/3 of the mash to a separate heating pot and boil for 10-15 mins stirring constantly.
- Return the boiled mash to the main mash to hit your next mash rest of 65C for 40 mins.
- Second decoction – Remove 1/3 of the mash to a separate heating pot and boil for 10-15 mins stirring constantly.
- Return the boiled mash to the main mash to hit your next mash rest of 72C for 15 mins.
- Third decoction – Remove 1/3 of the mash to a separate heating pot and boil for 10-15 mins stirring constantly.
- Return the boiled mash to the main mash to hit your mash-out rest of 78C for 5 mins.
Single Infusion Mash Schedule
Mash in with 3L water per kg of grist for a 75 min rest at 65C.
Boil and Transfer
Boil for 75 minutes
Add 20 IBU of Magnum at 60 minutes
Add 6 IBU of Hallertau Mittelfruh at 10 minutes
Cool to 12C and transfer to fermenter
Fermentation and Conditioning
Pitch a clean German Lager yeast (WLP833/WLP830/S-23 or W-34/70)
Ensure a healthy pitch rate and oxygen
Ferment at 12C until 75% attenuation then rise to 16-18C
Once FG is reached and steady ensure there is no diacetyl and cool to 2C
Cold condition for 1 month (Or longer if you can wait)
