Munich Dunkel - Beer Recipe - Brewer's Friend

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Munich Dunkel

168 calories 17.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Munich Dunkel
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 69% (brew house)
Source: Wes Jones
No Chill: 20 minute extended hop boil time
Calories: 168 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Wednesday October 7th 2020
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OG: 1.050 FG: 1.009 ABV: 5.5% IBU: 21

1.051
1.013
4.9%
24.8
24.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Munich - Light 10L3.5 kg Munich - Light 10L 33 10 63.6%
0.50 kg Weyermann - Caramunich Type 30.5 kg Caramunich Type 3 34 57 9.1%
1.30 kg Weyermann - Pilsner1.3 kg Pilsner 36 1.5 23.6%
0.20 kg Weyermann - Carafa II0.2 kg Carafa II 31.5 415 3.6%
5.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Tettnanger30 g Tettnanger Hops Pellet 4.5 Boil 30 min 16.19 54.5%
25 g Tettnanger25 g Tettnanger Hops Pellet 4.5 Aroma 0 min 8.59 45.5%
55 g / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
12 Grams
Cost:
Attenuation (custom):
72%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
10 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 398 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 129.2 g       Temp: 20 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
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
18 L Strike 77 °C 66 °C 60 min
13.5 L Sparge 70 °C 70 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 33.4 L) 33.4
Mash volume with grains (equipment estimates 37 L) 37
Grain absorption losses -5.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 21 L) 24
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 24 L) 21
Total: 33.4  
Equipment Profile Used: System Default
 
Notes

Post boil gravity 1.051

Into Fermenter Monday 19/10. Kept between 10-12 degrees.

SG 1.020 31/10 (12 days)
Raised for Diacetyl rest to 18 degrees from 31/10 for 48 hours. Back to 8-9 degrees over two days.

SG 1.018 6/11 (18 days)

SG 1.014 9/11 (21 days)

12th Nov FG 1.013 (23 days) - lagered at 0.2 degrees for 2 month.

Bottled Monday 11th January - 130g caster sugar, 1/3 pack (3g) US-05 yeast - OVERCARBONATED

De-gassed swing tops on Wednesday 13th. First check on 19th, delicious! Could do with more carbonation for large frothy head.

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  • Public: Yup, Shared
  • Last Updated: 2021-07-25 23:36 UTC