Lowenbrau-ish Dunkel - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Lowenbrau-ish Dunkel

166 calories 13.8 g 12 oz
brewer logo
Beer Stats
Method: BIAB
Style: Munich Dunkel
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3.75 gallons
Post Boil Size: 2.88 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 96%
Calories: 166 calories (Per 12oz)
Carbs: 13.8 g (Per 12oz)
Created: Tuesday July 13th 2021
1.051
1.008
5.6%
22.5
23.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.25 lb Munich - Light 10L4.25 lb Munich - Light 10L 33 10 70.8%
1 lb Weyermann - Vienna Malt1 lb Vienna Malt 37 3.5 16.7%
4 oz Weyermann - Carafa II4 oz Carafa II 31.5 415 4.2%
4 oz German - CaraMunich II4 oz CaraMunich II 34 46 4.2%
4 oz American - Victory4 oz Victory 34 28 4.2%
96 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 g Magnum6 g Magnum Hops Pellet 15 Boil 60 min 21.04 46.2%
7 g Tettnanger7 g Tettnanger Hops Pellet 4.5 Boil 5 min 1.47 53.8%
13 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 ml Lactic acid Water Agt Mash 0 min.
1 g Baking Soda Water Agt Mash 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 215 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Norborne, Missouri
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
4 gal BIAB Infusion 160 °F 152 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.4 g | 21.6 qt) 4.75 19  
Mash volume with grains (equipment estimates 5.88 g | 23.5 qt) 5.23 20.9  
Grain absorption losses -0.75 -3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.4 g | 17.6 qt) 3.75 15  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 2.88 11.5  
Top off amount 0.12 0.5  
Volume into fermentor 3 12  
Total: 4.75 19
Equipment Profile Used: System Default
 
Notes

Water - 75% Carbon Filtered Municipal, 25% Distilled. Add 1 gram of Baking Soda to the Mash Water to soften it further.

Mash - Use Sous Vide stick to help maintain mash temperature and stir mash frequently. This is to ensure complete starch conversion due to the use of malts with low diastatic power.

Fermentation Schedule:
Days 1-3: 55F
Days 4-6: 58F
Days 7-10: 60F
Days 11-12: 65F

Take Hydrometer reading on Day 7 and Day 10. When Final Gravity is reached begin cold crash. Decrease temp 10F per day until 35F. When 35F is reached, fine with gelatin and hold temp for 2 days. Transfer to keg and force carbonate.

TIP - When final gravity is reached take a 4oz sample and microwave it on HIGH for 10 seconds. Smell the sample. If a butter odor is present allow beer to rest for another 2 days to clean up the diacetyl. If no butter odor is present it's time to cold crash and package.

Last Updated and Sharing
 
659
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-09-02 19:34 UTC