Munich Dunkel (Larry's) - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Munich Dunkel (Larry's)

175 calories 17.9 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Munich Dunkel
Boil Time: 90 min
Batch Size: 11.5 gallons (fermentor volume)
Pre Boil Size: 14.19 gallons
Post Boil Size: 12.69 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Robert Mathis Jr
Hop Utilization: 97%
Calories: 175 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Friday October 22nd 2021
1.053
1.013
5.2%
25.1
24.6
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
22.50 lb Munich Dark 20L22.5 lb Munich Dark 20L 34 20 93.8%
1 lb Weyermann - Melanoidin1 lb Melanoidin 34.5 27 4.2%
0.50 lb Weyermann - Carafa II0.5 lb Carafa II 31.5 415 2.1%
24 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.50 oz Northern Brewer - German Tettnang3.5 oz German Tettnang Hops Pellet 3.5 Boil 60 min 20.07 70%
1 oz Northern Brewer - German Tettnang1 oz German Tettnang Hops Pellet 3.5 Boil 30 min 4.41 20%
0.50 oz Northern Brewer - German Tettnang0.5 oz German Tettnang Hops Pellet 3.5 Boil 5 min 0.57 10%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 g Epsom Salt Water Agt Mash 1 hr.
8.50 g Slaked Lime Water Agt Mash 1 hr.
 
Yeast
White Labs - German Bock Lager Yeast WLP833
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
48 - 55 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 855 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.44 Volumes
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 2 16 320
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 gal Strike 164 °F 131 °F 10 min
Step mash Temperature -- 146 °F 40 min
Step mash Temperature -- 158 °F 30 min
2 gal To equal runnings Batch Sparge -- 170 °F --
7.25 gal Batch Sparge 168 °F 170 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.94 gal (55.75 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.94 gal (7.75 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 9 36  
Mash volume with grains 10.92 43.7  
Grain absorption losses -3 -12  
Remaining sparge water volume (equipment estimates 8.19 g | 32.8 qt) 8.44 33.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.94 g | 55.8 qt) 14.19 56.8  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume (equipment estimates 11.5 g | 46 qt) 12.69 50.8  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 12.69 g | 50.8 qt) 11.5 46  
Total: 17.44 69.8
Equipment Profile Used: System Default
 
Notes

NOTES: Step Mash Schedule; Mash in at 131 °F (55 °C) for 10 minutes, 146 °F (63 °C) for 40 minutes, 158 °F (70 °C) for 30 minutes.
Split batch in half using a different yeast in each; Wyeast 2206 Bavarian Lager (FG 1.015) and Wyeast 2308 Munich Lager (FG 1.015).
Both batches were pressure fermented at room temperature.

Last Updated and Sharing
 
491
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-12-18 23:18 UTC