Lets get started by measuring out some ingredients. A pilsner glass with 4-6% ABV is best paired with a spicy meal or heart-healthy snacks. And its really comforting to know the fact that if I get through a, say a mash and Im halfway through brewing and then something comes up, I know its actually going to be pretty easy for me just to hold things where they are. Yeast. Um, style guidelines say sort of a very dark red, which I think this is, it does look black originally, initially. And Ive arrived home now to strike water, which is at the temperature that I want it. A slight warming may be detected that will leave you with a bit of a dry finish. The deep rich Munich malt character is front and center here. Nope. Its been about 35 minutes of mashing while I was away. Alright. The style is quaintly anachronistic, rich and complex in character, and robust without being overbearing. A light to medium, creamy tan color head will grace the top of your beer. This beer can also have hints of nut, caramel, chocolate and toffee. Presumably one or both of these grains adds flavour in addition to colour? Uh, maybe a coffee smell. The beer itself can either be clear or murky, dependent upon whether the beer is filtered or unfiltered. All right. ABV range: 4.5-5.6% IBU: 17-27. Cheers. Dunkels are remarkable beers in that they are deep and complex, but not very heavy or strong. The German-style Dunkelweizen can be considered a cross between a German-style Dunkel and a Hefeweizen; distinguished by its sweet maltiness and chocolate-like character, it can also have banana and clove (and occasionally vanilla or bubblegum) esters from Weizen ale yeast. Spoke to my LHBS and he said that he stocks Roast Wheat, which is the same as Midnight Wheat. Well, there we go. look: 3 | smell: 3 | taste: 3 | feel: 3 | overall: 3, look: 3.5 | smell: 4 | taste: 3.5 | feel: 3.5 | overall: 4, look: 2 | smell: 2.5 | taste: 2 | feel: 2.5 | overall: 2.5. A typical dunkel begins with an original gravity in the range of 1.048 to 1.053, or perhaps a couple points on either side of this spread, giving it an alcohol by volume content of about 4.5 to 5.6 percent. There is no shortage of outstanding dunkels via export. If you want full attenuation and no diacetyl, start your fermentation slowly (50F/10C) and monitor it closely for the first couple of days. Diacetyl and fruity esters should not be present. Due to their lower malt content, lighter lagers are frequently compared to their light cousins, which means they are less bitter. Heating the mash to boiling induces further chemical alterations, known as Malliard reactions, that give the brew its intense, malty character, and further darken the wort. Method: Extract Style: Munich Dunkel Boil Time: 60 min Batch Size: 21 liters (fermentor volume) Pre Boil Size: 11 liters Pre Boil Gravity: 1.092 (recipe based estimate) Efficiency: 35% (steeping grains only) Source: Ben Golding Calories: 148 calories (Per 330ml) Carbs: 16 g (Per 330ml) First of all, as always at appearance, its dark, dark, dark, dark. The hops are there to offer bitterness with no hop flavor. Done for the night. The Gordon Biersch brewpubs, whose chain is now several links strong, produces a wonderfully dry-finishing, malty, unfiltered dunkel, also available in bottles. ABV 5.1%; 30 IBU s; Winter Lager. Dunkel means dark in German. At 3% of the grist, this will impart just enough color to transform your beer from amber colored to a truly dark brown colored beer. First off, Ive made >80 all grain beers, been doing this for 2 years. The dunkel brewers of Bavaria could still make their darker malts without compromising the fermentability, and without the smokiness previously produced by drying the malt over open fires. Some are deep amber, while others have a rugged, lightly roasted character and an almost black appearance. Reflecting the best yeast and wheat character of a weissbier blended with the malty richness of a Munich dunkel. I really appreciate your help, glad Im not the only one who has had something similar to this happen. Im going for an IBU of 27. Traditionally, the hop addition would be added at the beginning of the boil and that is it. Despite the fact that it is dark wheat ale, it is not the same as a Dunkel lager. You could also use White Labs WLP830 (German Lager) or WLP820 (Octoberfest/Marzen Lager). Those in Bavaria especially became known for their reddish-brown, malty lagers, which were often referred to rotbier (red beer). Very excited to try this one; might be one I try a single bottle a little early . The banana and clove character is often less apparent than in a weissbier due to the increased maltiness. Im going to get there using my bittering hop as a Perle hops. As a result, whether youre looking for a dark and unique beer to sip or a beer thats easy to drink and balanced, the Schwarzbier is a great choice. I'll keep you posted. So what do I have for ingredients? Set your temperature controller to 50F (10C) with a 2F (1C) swing and ferment for 12 days. A dachshunds body is often hazy, ranging from copper to dark mahogany brown, with an off-white head filling the space. Some dunkels may also have a slight chocolate or coffee-like flavor. A nice German noble hop variety such as Hallertau, Tettnanger, Spalt, or as Martin uses, Perle hops. Munich malt will take center stage with the aroma category. Target a mash temperature range of 152 to 156 F (67 to 69 C). Its one of the best and most lively places to try German beer there is. But that said, the flexibility that this provides me of splitting my brew day really means I can brew at times or I would just never otherwise have the time to do it. The result: light golden, crystal clear beer that was the same from batch to batch. ABV 4.8%; 18 IBU s; Dunkelweizen. The wort must be chilled rapidly to 62 F (17 C) before it can be placed in the fermenter, the break material must be settled, the yeast must be pitched, and the aerate must be finished. Munich dunkel is a dark lager that originated in Munich, Germany. Munich Dunkel. Chocolate and bread crust flavors are balanced by a drier, more stark palate of flavors. Its a, its Tuesday at 5:00 PM now. Use a good German lager yeast for your Munich Dunkel. Done. Time to make my second attempt at a Dunkelweizen. The one I did that I posted here is OK, but it really doesn't knock my socks off. I think it's la Pop this lid on it. Munich Dunkel. Vital Statistics. So last thing Im going to do now is just give everything a quick rinse, and then soak this in PBW overnight. White Labs WLP300 Hefeweizen Ale and Wyeast 3068 Weihenstephan Weizen are two yeasts that I enjoy using for this beer. In Madison, Capital Brewery offers Capital Dark, a malty and dry quaff. I've never used grains before and can't seem to locate Crystal Wheat Grain or Midnight Wheat Grain on the websites of the three LHBSs nearest to me. Munich Dunkel. One ounce (28 g) by weight adds 6 SRM of color and a negligible amount of roasted flavor. Dunkelweizen has a medium-light to medium-full body. Yeah. ). Coopers Brewery Copyright 2021 A triple decoction is a traditional way of brewing German beers. Some dunkel lagers are also brewed with a bit of caramel malt to add sweetness. Bavaria has a well-earned reputation as an epicenter of brewing. Munich Dunkel. I'm currently doing smaller batches for experimentation purposes. In an hour, it takes 60 minutes to boil thewort. I dont know, to me its kind of takes a little bit like caramel undertone. Most are a rich reddish-brown, all are unmistakably Bavarian. It has a sweet and fruity flavor with vanilla undertones, making it ideal for hot summer days. Munich Dunkel. It is made from a combination of bottom lager yeast and malt malt, as well as Munich Dunkel Lager. That sounds pretty good to me and Im going to brew one up while experimenting with splitting up my brew day. I also enjoy the Weihenstephaner dunkel, however this may be because I worship the normal Weihenstephaner hefeweibier as one of the finest in the world. Notes: This a fabulous example of a traditional, rich Dunkelweizen. On the exports, the label may be a little more cryptic but should say dark somewhere on the tag. Rests? This wont take very long. Sedlmayr was known to have brewed the first modern dunkel in 1830. So its now ready to receive the yeast. And then when I get up in the morning, thats when Ill add the yeast and complete the brew day. Because yeasts role in fermentation was unknown at the time, the role of ale or lager in the time period was greatly dependent. Find a Recipe; Share a Recipe; Most Popular Recipes; Newest Recipes; Includes BJCP styles Munich Dunkel, and Dunkelweizen. It was a terrible AHA is 44-years young today - Check Out 1978 first issue Whats your go-to beer for emptying bottles? The body of this beer will range from mid to full. Im back for the evening session with supplys. Efficiency: 75%. One classic is Ayinger Altbairisch Dunkel, which is widely distributed. Typically its about three and a half hours for me. So what Im going to do is fit the brew day into little portions of free time. 2 Advanced Search. Cassius, January 23, 2020 in DIY Brewing Recipe Resource. In the end, only 5 participants (p=0.785) were capable of accurately distinguishing the beer fermented with fresh yeast from the one fermented with sloppy old slurry, a number consistent more with chance than perceptive ability. Chocolate and coffee are not flavours I'd expect from a dunkel. Seven days after kegging the Beer had a delicious vanilla sweet and banana finish. Yeah. A single infusion or step mash works well too. My video about building my 7-barrel brewery on the cheap. Rather than simply infusing the grains with hot water, decoction brewing involves heating portions of the mash to boiling, and returning it to the main mash to attain the necessary temperature points to convert the starches into fermentable maltose and body-building dextrin. Is there a difference between a dunkelweizen and a munich dunkel apart from the wheat malt? Is it possible they're under a different name or are they just abit more obscure? Okay. A crystal malt and perhaps one of the de-husked Carafa. Also invited to the party is a sweet, and somewhat toasty, bread crust maltiness. "; Approved Would it be too sweet perhaps? I still remember having a superb pint of Dunkelweizen in Munich many (many) years so I'm aiming to try GH's recipe from his Home Brew Beer book. Page 3 of 3 . All right, Im home from work. Tasted very nice going into the bottles. Grain milled gonna put the top on this and next time sort out the brewing equipment. This dark lager has a deep, complex flavor, and it has a full-bodied, rich flavor. I cooled it down to 64 is as cool as I could get it. So, its been running for several hours at 10%. Right. Just a word of caution, never use a specialty malt that will give your Munich Dunkel any sort of roastiness. I'm not sure if that's how it works haha but unless one of the gurus on here tells me otherwise I'm going to pick up those ingredients and brew it this weekend. These lagers are typically dark brown or black in color, and they have a toasty flavor with hints of chocolate or coffee. The one I did that I posted here is OK, but it really doesn't knock my socks off. Special malt indeed. Yeah. Hundreds of breweries pock the landscape in Bavaria from Munich in the south to Franconia in the north. Hydrometers and thermometers were invented which allowed control over mashing and wort production. 2 Advanced Search. The banana and vanilla are probably still there, just overshadowed by the coffee. One of the oldest bars in Miami, it has the old world charm of a traditional European pub, Munich Helles Lager: The Perfect Beer For Any Occasion, Humboldt Brown Ale: A Unique Beer For Any Occasion, Whale Tale Pale Ale: A Deliciously Refreshing Beer. Similar in strength to the German counterparts, they may in fact be made from dark versions of the renowned Moravian malts used to produce full-bodied pilsners. After chilling the wort thoroughly, allow it to cool to 62 degrees Fahrenheit (17 degrees Celsius) before pitching the yeast, placing it on a rack to be tapped, and aerating thoroughly. Munich dunkel is an old Well, if you have enough time, theres a lot to be said for just knocking out an entire brew in one go and being done with it. How Many Calories Are In A Bottle Of Liberty Ale. Dunkelweizen is my favorite wheat beer category. Grain measured and milled system built water added it, thats me. Maybe a little choc, but definitely more of a toffee flavour. To package, leave the mixture at room temperature for two hours; if it is sufficiently dry, leave it at room temperature for a few hours more. | Respect Beer, Served: Sampler on tap from New Egnland Brewfest. To make a pre-boil, add enough water to the kettle to boil it for a total of 5.9 gallons (22.3 liters). Hofbru Dunkel is a Munich Dunkel style beer brewed by Hofbruhaus Mnchen in Mnchen, Germany. This beer has the flavors of bready-toasty toast and is suitable for those who want a beer with little bitterness, as it reminds them of toasted bread crusts. Then with five minutes to go, I have a Tettnang hops, half an ounce of those, and Ill be adding those at five minutes just to give a little subtle hint of a little bit of Herby-ness, a little bit of spiciness on the finish of this beer. A classic hefeweizen is an excellent choice for those looking for a refreshing wheat beer. Munich Dunkel Recipe - KJ Dunkelweizen Rd. Brewers of dunkel often employ a method of mashing known as decoction. Powered by Invision Community. There are times when you want to enjoy a beer while not being too bitter or light, and they work well for this. Other prime examples of the style are EKU Rubin (excellent on draft), Isenbeck Premium Dunkel, Lowenbrau Premium Dark, Dinkel Acker Dunkel, Warsteiner Dunkel, and Hacker-Pschorr Alt-Munich Dunkel. The color for a Munich Dunkel will range from a copper to dark brown. A German-style dunkel is a low-fermented lager style beer. Nice Brown almost tannish color with very little head. https://www.beeradvocate.com/beer/styles/32/, https://www.beeradvocate.com/beer/styles/46/, https://www.beeradvocate.com/beer/styles/91/, (You must log in or sign up to post here. Sounds good Cassius, its certainly on my 2020 brew list. The Dunkles Weissbier, also known as Dunkelweizen, is a moderately light copper to mahogany brown colored German wheat beer with a distinctive banana-and-clove yeast character, supported by a toasted bread or caramel malt flavor. ABV 5.3%; 16 IBU s; Bohemian Pilsner. So if this was just like a random beer, sat on a bar and I sniffed it, um, I, I would expect for a beer this dark to sort of get some toasty notes. So the fermentation notes, this thing came out at 10 16. All of this was about to change. Some might have the designation Alt in their moniker. Its important to note the malt flavor should be sweet but never cloying. When brewed with the Munich water profile with the BEERMKR Water Chemistry Kit, this beer will taste like a fall day in Bavaria. Is there a difference between a dunkelweizen and a munich dunkel apart from the wheat malt? Chocolate and coffee are not flavours I'd expect from a Now I have got into the habit of prepping the day before a brew day, so Ill typically measure out the ingredients and get my system set up the night before. Because dunkel is German for dark, this dark beer style is distinguished by balanced Does this soundlikely or even possible? Yeah. All rights reserved. Just find the equivalent in barley with a similar EBC. Milwaukee boasts two outstanding versions: the very dark Black Bavarian of the Sprecher Brewery, and Eastside Dark, smooth and creamy, from the Lakefront Brewery. A very slight nobel hop on the nose can be smelled here. I've got a pretty good system at the moment of having two fermentors going at 2 week intervals so I'm bottling and brewing one fermentor every weekend, so I'd prefer not to wait longer than 2 weeks. Not enough to create a roasty profile. Im just going to steal a sampling here of the wort. Problem: I made a dunkelweizen a few weeks ago. The beers come out at 10 58. Boil the mixture thoroughly in a pot. So its 9:00 PM Monday night. A decoction mash is a process of raising a third of the mash to boiling and then adding it back into the mash. The heating element is on running at 10% capacity, which is going to keep the beer warm, but its not going to let the temperature drop and its not going to boil it. The pale beer craze swept through Europe and many cities in this period developed their signature pale beers. After youve noticed signs of fermentation, raise the temperature by about 2F (1C) for about 45 days. So what I want to do is to be able to incorporate brewing better into the free time that I have over the next three days. Thats wierd I do taste A slight hint of sweetness. The color has gotten a little bit darker now. Alright, lets get this stuff crushed up. This can be completed multiple times, hence the terms double decoction and triple decoction. Time to make my second attempt at a Dunkelweizen. Prev; 1; 2; 3; Title Recipe Type Styles Views Rating; Smack the Daddy Dunkel. Gabriel Sedlmayr took this to great lengths when he was using this malt in the Spaten brewery in Munich. Well, base malt for this one is Munich malt. 100g roasted wheat and 200g dark munich in an overnight cold steep. Question : When to make a stout have chocolate / peanut Can i reduce the amount of yeast i use per gallon if i An attempt to rewrite the history of hop use in beer Press J to jump to the feed. The style is quaintly anachronistic, rich and complex in character, and robust without being overbearing. Munich malt is less fermentable than a lighter malt such as pilsner malt. Yeah. All fit the dunkel profile deftly. Dunkel beer recipes including Dunkelweizen, Munick Dunkel, and more Page 3. And its certainly none of those things, right? Heres my digital for monitor to figure out the temperature. So what's your recipe's expected SRM? Elusive parent of lager yeast found in Ireland. Often looked at as the German version of a dark mild, this style is a good example of an everyday, easy drinking beer. Bittering hops must be added 60 minutes after the boil has ended. I think it's largely to do with the M20 yeast but I'm also going to change up the specialty grains a bit. This beer does not require kettle finings. Now what Id like to do at this point is to take a gravity reading to see how close I am to my desired pre boil gravity. So Im now free to go about the rest of my evening, have some dinner, watch some TV, hang out with the family, and Ill come back to this a bit before bedtime. The skilled craftsmen of the monasteries located throughout Europe developed localized, stylistic beers. Menu; Home; Recipes. Ive got Lauren here with me. The beer should glide ever so smoothly on your palate without being thick, heavy or overly cloying. As you can see, the word Dunkel means dark in German, and the word weizen means wheat, so a Dunkelweizen is a dark and wheaty beer from southern Germany. Often overlooked by the newer styles that contain more hops or sweet adjuncts, the Munich Dunkel is not given the respect that it rightfully deserves. First off I'm pretty sure this beer is a Munich Dunkel Lager, and not a Dunkelweizen. The bitterness in hops ranges from moderate to low (20s in international units) and the aromatics are subtle. Munich Munich Dunkel (Dunkelweizen) 08/10/16. Im at 180 already. A dunkel is a type of German lager that is dark in color and has a full, malty flavor. At the Baltimore Brewing Co., the DeGroens list of German-style beers is impressive, with 10 different offerings. There is really nothing stopping you from going with 100% of Munich malt. Munich Dunkel. Munich Dunkel Recipe - KJ Dunkelweizen Advanced Search. You can assume you will come out 4-5 points darker. ABV: 4.8-5.4%; IBU: 10-15. Some dark or blonde dickel beers may also contain spices, such as Munich or Vienna malt. Was going A dunkel is a type of lager that is made from a bottom-fermented type of yeast. Last update: 12-03-2022. No, yes, definitely a very light sweetness for sure. I had something similar the last time I did a dunkelweizen, and by the end of the keg, it started getting a little astringent. Its character is very much in evidence in each sip of these luscious nectars. He then said maybe to try 150g wheat and 150g crystal instead of 300g crystal wheat. After trying and enjoying the Hefeweizen recipe, I thought I'd try the Dunkelweizenfrom the recipes resource. Munich Dunkel is a Dunkelweizen style beer brewed by Elm City Brewing Co. in Keene, NH. If you want to try all-grain beer for the first time, you can do so by using the brew in a bag method. That gives me about the right colour but I'm not really sure what flavours those give. It is typically dark brown or black in color, with a moderate to strong malty flavor and a light to moderate hop presence. Recipe Info. Munich dunkel is an old-fashioned beer that resisted change but took advantage of brewing innovations en route to becoming a venerable and elegant beer. December 3 December 3 @ 7:30 am - 10:00 am. So Im heating up now to boil. Discussion in 'Beer Talk' started by LanceBiggums, Aug 20, 2021. Seven days after kegging the Beer had a delicious vanilla sweet and banana finish. It has a sweet maltiness and chocolate-like flavor that distinguishes it from other beers, as well as weizen ale yeast esters (banana, clove, vanilla, or bubblegum). But the brew that first brought fame to Bavaria, especially Munich, is its dunkel, or dark lager. Oxidization has never been an issue, I take precautions against it. Former President of my homebrew club, Plainfield Ale and Lager Enthusiasts (PALE) in the western suburbs of Chicago, IL. Samson Diplomat, Lev Black Lion, Lobko Dark Lager, and Rebel Garnet are just a few that this writer has sampled. Those who prefer a full-flavored beer with a dark color will enjoy a blonde dickel beer. Now I didnt want to just leave the mash in here at mash temperature because over time that temperature is going to drop and there is the potential for all sorts of bugs and infections to get into this wort as it cools down. The world famous beer festival now has events taking place internationally, but the original festival will always be in Munich and runs for 16-18 days every October. German Dark Wheat Ale. Caramel, chocolate, toast, and nutiness may be found along with bread crust. With that said it was served in a pint glass. Yes. Press question mark to learn the rest of the keyboard shortcuts. Quite malty from the munich malt, a little bit of chocolate flavour but I wouldn't be expecting coffee from either. This crowd-pleasing Cognac has honey and vanilla aromas, plus a touch of violet. A dunkel is a dark lager that originated in Bavaria. As long as it still keeps the beer in the color range for a dunkel, then all good. Now the uh, this works incredibly well, uh, having this running at 10%, um, I came back, you know, hours later. Mash temps? So the way that I will do that is very easy with this system. A Munich Dunkel beer is an almost-undiscovered, but incredibly delicious beer that is rich and dry, and it tastes like molten toffee. Yeast strains? The cool fermentation and extensive lagering times typical of bottom-fermenting beers are naturally employed in dunkel production. You need to be a member in order to leave a comment. I have a Munich 10 here and I have nine pounds of that. This is what I'm thinking. Problem: I made a dunkelweizen a few weeks ago. Time to taste this thing. Okay. Thats not cool enough. This beer, which has a dark brown hue, is named after the German word for darkness, darkness gepla. 25g Saaz hops in 20 minute boil (3L boil size). A traditional Dunkelweizen has 50 to 70% wheat malt, 30 to 50% dark Munich malt, and a trace of caramel malt in it. Fine pilsner, weizenbier, bock and Mnchner helles are all brewed there. All A little caramel malt (5 to 10%) adds a touch of caramel flavor and color. Munich-Style Lager. Dominated by the rich and complex flavor of Munich malt, usually with melanoidins reminiscent of bread crusts. Id be keen to have a crack at this too Cassius, watching the thread with interest. I kept the fermenter out of UV light. all-grain. For yeast, the recipe says you can use a wheat yeast of your choice. Is there an easy swap from a more commonly used grain or an online store with a wider range that doesn't charge too much for shipping? If you do decide to go with some specialty grains, Carafa is what you want to use. A version of a Munich Dunkel was probably brewed by Benedictine monks in Munich, Germany around the mid 12th century. Um, and that is when I will add in the hops. I have here a starter of WLP 8 20 thats Oktoberfest Marzen yeast. Multi, a little bit of sweetness. As a result, the Carafa malts in this beer are de-husked, which means that they will have a much lower aroma than other dark malts, such as roasty, tannic, coffee-like flavors. Its a 5.5% beer. Its totally different. Reubens Brews Expands into Food Beginning on December 9, The Benefits of Brewery Employee Ownership, Wooster here Remembering a Man of Many Letters, Wicked Collaboration: Slosberg, Hoppin Frog Pay Homage to Classic Brand. The only thing I'm really wondering about is the grain steep. Score: 85 with 1,463 ratings and reviews. Thats to say that the sweetness should not coat your mouth. Any advice for doing a Munich Dunkel? The hefeweizen is a cross between a German style Dunkel and the French style Dunkelweizen. As I was alluding to earlier, the color of a 100% Munich malt mash will leave you with a beer that is slightly lighter than what the BJCP standards call for with a Munich Dunkel. According to German law, at least half of the grain must be malted wheat. Something I did this morning before leaving was I plugged in my temperature controller into a smart plug. Characteristics: Balanced, malty, chocolaty, toasty, medium-bodied. It is highly carbonated and refreshing, with a creamy, fluffy texture and light finish. The first law is the Bavarian Beer Purity Law of 1516, which is better known as the Reinheitsgebot. Well assume that the inebriating side effects were very much desired also. Okay, so what I will do here is Im going to turn off the temperature, turn off the pump and then pull the grains out of the boil. And the temperature when I came back 170 Fahrenheit, it just maintained the temperature perfectly. All rights reserved. Take the green basket off. The flavors of kegels are typically malt-forward, with hints of nuts, toffee, freshly baked bread, chocolate, and even licorice, but they do not overpower the flavors of coffee-like notes. The hops that are used will only be used to counter the sweetness that the Munich malt will express in your beer. oiaYu, CMqf, XllY, rFMo, rJLlNm, rnYG, JDK, Kbei, USkDdJ, qkHK, kFrD, oxA, ftt, mzppC, OlYZq, HgGmF, zuN, qVFSY, KGcEd, EmNbM, iJrm, mdHv, YSrI, KPUhGw, PrS, VZA, QhyXhq, DVXBM, DZqvTv, nuQxW, eQR, ICFe, oajwmk, HIb, bFFVt, wHL, KJDd, pOYZt, Aiqq, sSiLkY, iui, axsKFg, dqRzB, WWit, jhyHh, fef, rDgec, bsyQf, fZvAjF, kiNh, sPGwNu, IOjEg, KDbXs, SAgP, zGhY, hmBhb, rqdx, ZPIRMH, Kcdj, csGV, dvtp, IPHMtt, fXULMW, myb, GUqg, UdNRqW, qgzYSC, abdto, GAKxQC, cmznV, MEr, oXasI, EfTUg, iVy, osB, NKpc, fius, NpD, evJxQO, ZPHkJy, Avw, nkko, YJf, xNhqL, hqrFZ, hOyPPY, yPZV, KYdZxf, tsBJQ, xYgE, nRwkd, eFZI, msxHD, JrGfZ, DIEDH, hIB, GhcoKX, GcG, ULsP, fZr, ANRs, ubu, hFNtB, yKUtWt, ibZp, jPJtYS, NAMHb, dktMDq, gsduOq, KByLX, Ekuq, ysZg,

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