Munich Dunkel - Beer Recipe - Brewer's Friend

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Munich Dunkel

167 calories 15.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Munich Dunkel
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.82 gallons
Post Boil Size: 6.07 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Rob
Hop Utilization: 94%
Calories: 167 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Sunday November 22nd 2020
1.051
1.010
5.3%
20.6
18.2
5.3
38.89
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Gambrinus - Munich - Light 10L10 lb Munich - Light 10L $ 2.50 / lb
$ 25.00 		37.3 10 95.2%
4 oz Great Western - Mela Malt4 oz Mela Malt - (late mash tun addition) $ 2.00 / lb
$ 0.50 		34.5 30 2.4%
4 oz Weyermann - Carafa II4 oz Carafa II - (late mash tun addition) $ 1.75 / lb
$ 0.44 		31.5 415 2.4%
168 oz / $ 25.94
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.75 oz Tettnanger1.75 oz Tettnanger Hops Pellet 3.4 Boil 60 min 20.63 100%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7.90 gal water $ 0.60 / gal
$ 4.74 		Water Agt Mash 1 hr.
1 tsp Irish Moss $ 1.25 / oz
$ 0.21 		Fining Boil 10 min.
$ 4.95
 
Yeast
Mangrove Jack - Bavarian Lager M76
Amount:
2 Each
Cost:
$ 4.00 / each
$ 8.00
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
45 - 57 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
$ 8.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.44 Volumes
 
Target Water Profile
Grocery Store RO w/minerals
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Use lactic acid to get mash to 5.5 pH
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.9 gal Strike 152 °F 148 °F 40 min
1 gal Infusion 160 °F 158 °F 30 min
2 gal Sparge 172 °F 168 °F --
Starting Mash Thickness: 1.4 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 3.68 14.7  
Mash volume with grains 4.52 18.1  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 4.95 g | 19.8 qt) 4.71 18.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.07 g | 28.3 qt) 6.82 27.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.07 24.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.07 g | 24.3 qt) 5.5 22  
Total: 8.38 33.5
Equipment Profile Used: System Default
 
Notes

Step by Step
This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. of calcium chloride to the mash.

Step mash: Mash in Munich malt at 131 °F (55 °C) and rest for 10 minutes. Increase to 146 °F (63 °C) using direct heat or hot-water infusion and hold for 40 minutes.
Increase to 158 °F (70 °C) using direct heat or hot-water infusion and hold for 30 minutes. Add Carafa® and melanoidin malts on to the top of the mash and raise to 168 °F
(76 °C), then hold for 15 minutes while recirculating the wort. Fly sparge with 170 °F (77 °C) water, collecting 5.5 gallons of wort.

Boil the wort for 90 minutes, adding hops at the times indicated in the recipe. A kettle fining can be added but a proper lagering should sufficiently clear the beer.

Chill the wort to 50 °F, pitch the yeast, and ferment at this temperature until complete. Bring the temperature up to 62 °F for a two day diacetyl rest. Drop the temperature by 3 °F per day until you get to 34 °F. Lager the beer at 34 °F for six weeks. Rack and package the beer, or rack and clarify the beer, if desired, with finings before packaging (prime and bottle condition, or keg and force carbonate).

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  • Last Updated: 2020-11-30 13:40 UTC