Munich Dark - Beer Recipe - Brewer's Friend

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Munich Dark

142 calories 11.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Munich Dunkel
Boil Time: 60 min
Batch Size: 24 liters (ending kettle volume)
Pre Boil Size: 27.5 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 84% (ending kettle)
Calories: 142 calories (Per 330ml)
Carbs: 11.6 g (Per 330ml)
Created: Friday June 5th 2020
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Munich Dunkel Kveik Experiment

by Neeb

OG: 1.055 FG: 1.011 ABV: 5.9% IBU: 27

1.047
1.007
5.2%
32.1
18.5
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg German - Pilsner4 kg Pilsner 38 1.6 94.1%
0.25 kg United Kingdom - Chocolate0.25 kg Chocolate 34 425 5.9%
4.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Herkules10 g Herkules Hops Pellet 17 Boil 55 min 19.07 16.7%
25 g Hallertau Hersbrucker25 g Hallertau Hersbrucker Hops Pellet 4 Boil 30 min 8.82 41.7%
25 g Hallertau Hersbrucker25 g Hallertau Hersbrucker Hops Pellet 4 Boil 10 min 4.16 41.7%
60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Lactic acid Water Agt Boil 1 hr.
5 g Whirlfloc Water Agt Boil 30 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.47 Volumes
 
Target Water Profile
6194
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25.5 L Strike 66 °C 66 °C 60 min
4 L Sparge 78 °C 78 °C --
Starting Mash Thickness: 6 L/kg
Starting Grain Temp: 67 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 6 L/kg 25.5
Mash volume with grains 28.3
Grain absorption losses -4.3
Remaining sparge water volume 7.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30 L) 27.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume (equipment estimates 21.5 L) 24
Estimated amount in fermentor 24
Total: 32.7  
Equipment Profile Used: System Default
 
Notes

Pitch yeast at a low temperature, preferably at 12-15C and try to keep it there until you notice airlock-activity. After that normal room-temp doesn't seem to do much either way in terms of flavour.

I fine all my beers with gelatine at fridge-temps (around 3C) and do it with this recipe also. After fining you have a clear an dark pilsner that is easy to drink.

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  • Last Updated: 2020-06-05 19:09 UTC