Dark Bavarian Dunkel # 1 - Beer Recipe - Brewer's Friend

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Dark Bavarian Dunkel # 1

178 calories 18.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Dark American Lager
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Gehrke Brewing
Rating:
5.00 (1 Review)

Calories: 178 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Friday November 13th 2020
1.054
1.013
5.4%
22.6
27.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb German - Vienna4.5 lb Vienna 37 4 42.9%
4.50 lb Bairds - Munich Malt4.5 lb Munich Malt 36.8 5 42.9%
0.50 lb Briess - Dark Munich Malt 30L0.5 lb Dark Munich Malt 30L 36 30 4.8%
0.50 lb Briess - Caramel Malt - 80L0.5 lb Caramel Malt - 80L 35 80 4.8%
0.50 lb Weyermann - Carafa III0.5 lb Carafa III 32 525 4.8%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz BSG - Tradition1 oz Tradition Hops Pellet 5.5 Boil 60 min 22.6 100%
1 oz / $ 0.00
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
46 - 58 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.47 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Using RO water + One Gal Spring water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.8 gal Strike 167 °F 152 °F 60 min
5 gal Fly Sparge 170 °F 170 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 152 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.94 15.8  
Mash volume with grains 4.78 19.1  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 4.16 g | 16.7 qt) 4.13 16.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.54 g | 26.2 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 20  
Going into fermentor 5 20  
Total: 8.06 32.3
Equipment Profile Used: System Default
 
Notes

Lager Notes:

  • Ferment @ 48 deg F until fermentation complete
  • Remove from Fridge and let beer come to Room Temp for 3 days
  • Put back in fridge for 30 days @ 33 deg F
  • Bottle with Co2 - 2.47
  • Refract #'s
    1.079
    1.065
    1.042 - Pre-boil gravity 1.040
    Brew Date 12-19-2020
    Day + 1 no fermentation. Temp @ 47 deg F
    Day +2 Fermentation started. Nice white kaizen forming. Bubbling every 7 sec.
    Sec: Rest @ 70 deg for 3 days 1-2-2021to 1-4-2021
    Sec: Back in fridge @ 33 deg for 3-4 wks 1-4-2021 t0 1-25-2021
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  • Last Updated: 2023-07-17 14:16 UTC