Drunky Dunkel (009) - Beer Recipe - Brewer's Friend

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Drunky Dunkel (009)

186 calories 19.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Munich Dunkel
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 186 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)
Created: Thursday July 9th 2020
1.056
1.015
5.4%
12.2
27.3
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb German - Dark Munich11 lb Dark Munich 36 10 75.9%
2 lb American - Victory2 lb Victory 34 28 13.8%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 6.9%
8 oz German - Carafa II8 oz Carafa II 32 425 3.4%
14.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 30 min 12.24 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - Munich Lager 2308
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
48 - 56 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 431 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.5 oz       Temp: 68 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 2 16 320
8 gallons of nestle bottled water

Added while mash water is heating:
Campden tablet
3g CaCl
2g Gypsum
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal Fly Sparge 158 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.1 g | 36.4 qt) 8.56 34.3  
Mash volume with grains (equipment estimates 10.26 g | 41 qt) 9.72 38.9  
Grain absorption losses -1.81 -7.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 8.56 34.3
Equipment Profile Used: System Default
 
Notes


Yeast
2 cans of Proper starter mixed with bottled water for a 2L starter and 1.040 OG. One pouch of Wyeast 2308. Ending cell count ~400B


Mash
Heat 8gal of Nestle bottled water to 156F. While water is heating, add 3g CaCl, 2g Gypsum, and a campden tablet.
Mash at 152F for 60 minutes.
Recirculate and regulate every 15 minutes
Vorlauf recirculate for 20 minutes up to a temp of 160F
Collect 6.5 gallons of wort


Boil
Boil until 5.5 gallons of wort are ready to transfer
30 mins remaining: Add 1oz of Tettnanger


Cool
Recirculate through exchillerator until wort is 80F. Then transfer through exchillerator into fermenter. Pitch yeast


Fermenting
Ferment at 55 for 10 days. Check gravity
Once FG is reached, raise temp to 62 for 5 days.


Lagering
Transfer to keg and lager for 8 weeks at 35F


Carbonating
Transfer to serving keg with

Serving
Transfer to

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  • Last Updated: 2020-07-10 17:40 UTC