Dunkel Munich - Beer Recipe - Brewer's Friend

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Dunkel Munich

178 calories 18.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Munich Dunkel
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.25 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 82% (brew house)
Source: Joe
Calories: 178 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Monday February 8th 2021
1.054
1.013
5.4%
25.5
19.9
n/a
32.18
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb The Swaen - Swaen Pilsner3.5 lb Swaen Pilsner $ 0.87 / lb
$ 3.05 		38 2 38%
4 lb Weyermann - Munich Type I4 lb Munich Type I $ 1.69 / lb
$ 6.76 		38 6 43.5%
0.40 lb Weyermann - Caramunich Type 10.4 lb Caramunich Type 1 $ 2.29 / lb
$ 0.92 		33.5 35 4.3%
0.50 lb German - Melanoidin0.5 lb Melanoidin $ 1.99 / lb
$ 1.00 		37 25 5.4%
0.30 lb Weyermann - Carafa Special Type 1 0.3 lb Carafa Special Type 1 $ 2.09 / lb
$ 0.63 		29.9 340 3.3%
0.50 lb Weyermann - CaraAroma0.5 lb CaraAroma $ 2.09 / lb
$ 1.05 		36 140 5.4%
9.20 lbs / $ 13.39
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
13 g Northern Brewer13 g Northern Brewer Hops Pellet 9.6 Boil 60 min 16.65 26.9%
7.10 g Hallertau Tradition (Germany)7.1 g Hallertau Tradition (Germany) Hops $ 1.50 / oz
$ 0.38 		Pellet 5.1 Boil 20 min 2.93 14.7%
14.15 g Perle14.15 g Perle Hops $ 2.34 / oz
$ 1.17 		Pellet 8.2 Boil 10 min 5.61 29.2%
14.15 g Saaz14.15 g Saaz Hops $ 2.55 / oz
$ 1.27 		Pellet 3.5 Boil 1 min 0.28 29.2%
48.40 g / $ 2.82
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
2 Each
Cost:
$ 7.99 / each
$ 15.98
Attenuation (custom):
77%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
No
Fermentation Temp:
54 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 93 B cells required
$ 15.98 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5.5 oz       Temp: 68 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 1 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.89 gal Strike 165 °F 154 °F 60 min
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 3.22 12.9  
Mash volume with grains 3.96 15.8  
Grain absorption losses -1.15 -4.6  
Remaining sparge water volume (equipment estimates 4.99 g | 20 qt) 4.43 17.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.81 g | 27.3 qt) 6.25 25  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.3  
Post boil Volume 5.25 21  
Going into fermentor 5.25 21  
Total: 7.65 30.6
Equipment Profile Used: System Default
 
Notes

4/10/21 - brought up the carboy two weeks from this date. Did not bottle until 4/10. Got 46 beers bottled. Used 4.2 oz sugar. Fg was 1.022 but this gravity was taken after priming sugar was added.

2/21/21 - hardly any bubbles coming out of airlock (like none). been cold lately so room temp has dropped from 52 deg to about 49-50 deg. produced a decent krausen for about 3-5 days. going to let sit in closet for as long as possible. another 6-8 weeks probably.


2.14.21 - brew day. so...start with ~6.3 gallons at 1.044. during boil i took a sample with ~15 min to go and noticed it looked like 1.058. checked the "zero" on refract and it was a bit below zero. my efficiency seems to be high recently. plus boil off was high. was at 5.75 gallon at end of boil. also turned down boil a bit with 15 min to go. boiled ~2 L (down to ~1.8L) to add to fermentor and dilute down to gravity. turned out to be about 1.054 gravity after dilution. numbers in recipe should support this. pitched two packets of yeast.

2.11.21 - may pitch two packs of yeast. want to start ferment in basement closet (~55 deg f). After start, let ferment for 4-5 days and then move into boiler room or upstairs to warm up and finish ferment. Maybe after two weeks total, move back down into basement closet for 3-4 weeks.


Below is original notes
_______
Fermentação:

7 dias a 10°C
3 dias a 14°C


Maturação:

30 dias a 0°C

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  • Last Updated: 2021-04-11 19:13 UTC