Dan's Your Dunkel (KC Bier Co based Dunkel) - Beer Recipe - Brewer's Friend

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Dan's Your Dunkel (KC Bier Co based Dunkel)

226 calories 19.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Munich Dunkel
Boil Time: 60 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 7.75 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Dan Anders
Calories: 226 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
Created: Saturday December 2nd 2023
1.069
1.012
7.5%
18.4
23.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Weyermann - Munich Type I12 lb Munich Type I 38 6 85%
12 oz Weyermann - Pilsner12 oz Pilsner 36 1.5 5.3%
12 oz Weyermann - Caramunich Type 112 oz Caramunich Type 1 33.5 35 5.3%
10 oz Weyermann - Carafa I10 oz Carafa I 32 340 4.4%
226 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.10 oz Perle1.1 oz Perle Hops Pellet 5.1 Boil 60 min 18.36 100%
1.10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 each Fermcap Fining Boil 1 hr.
0.25 tsp Potassium Metabisulfite Water Agt Primary 0 min.
0.25 tsp Potassium Metabisulfite Water Agt Kegging 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
74 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 128 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.72 psi       Temp: 35 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
20 23 20 19 18 148
Assumptions:
.125g water lost per grain lb
.036g water lost per hops oz
18% of pre-boil volume lost per 60min of boil
4% of post-boil volume lost when chilling from boil to pitch temp.
***
Therefore, given total volume of 9.5g water (mash & sparge):
-- 1.75g lost in 14lbs grain, yields 7.75g pre-boil volume
-- .198g lost in 5.5oz hops, reduces to 7.55g
-- 1.36g lost in 60min boil of 7.55g, reduces to 6.19g before chill
-- .247g lost during chilling, yields 5.94g to keg
** Goal is 5g net for Keg + .5g for 6-bottles AFTER fermentation.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal 6.5g Mash-in @146F Infusion -- 140 °F 60 min
3 gal pull, heat, boil, return Decoction 155 °F 212 °F --
3 gal Pre-boil target = 7.75g Infusion -- 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.31 g | 37.2 qt) 9.77 39.1  
Mash volume with grains (equipment estimates 10.44 g | 41.7 qt) 10.9 43.6  
Grain absorption losses -1.77 -7.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.29 g | 29.2 qt) 7.75 31  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.75 23  
Volume into fermentor 5.75 23  
Total: 9.77 39.1
Equipment Profile Used: System Default
 
Notes

SINGLE DECOCTION MASHING INSTRUCTIONS

Use 4G stainless kettle for sparge heating
Use smaller nonstick kettle for decoction

1) Mash-in to hit 140F and rest 5min

2) Remove 1qt of thick mash per pound of grist (approx 1/3 of wet grain volume)
14lbs of grain, means remove 14qts (3.5g) of mash
Cover main mash

3) Heat decoction while main mash rests
Heat to 155F and rest 5min
Bring to boil while stirring constantly (takes prob 10min)
Boil while stirring for 5min

4) Return decoction to main mash until it hits 156F (scoop & stir) for 20min.
If needed, allow remaining decoction to cool separately, and add periodically to maintain the main mash temp

5) Mash out at 170.6F


Ferment at 10C (50F) until hitting FG (watch the TILT !)
Pressure transfer to keg and lager in keezer ON CO2 for 4 weeks.


****
KCBiermeister says:
**
99% Munich, 1% Carafa II. Noble hops for 20ish IBUs. German Lager yeast - Munich Lager Wyeast 2308?

**
KC BIER CO BREW INFO ON DUNKEL
****
Website says:
ABV 5%, IBU 18
Malt = Munich I, Pilsner, other dark specialty malts
Hops = Perle

HeadBrewer says:
Without giving out too much info, here are some basics on Dunkel...
85% Munich malt 5% Pils – the other 10% are several higher color malts.
13P OG (1.053)
18 IBU, one addition at boil begin of German Perle

Single decoction
Ferment at 10C (50F)
Total fermentation and lager time – 5 weeks

German Lager yeast – we don’t use this strain, but I would recommend 34/70. I don’t know what Wyeast or White labs call it, but they will recognize the number and have it in their bank under another name.

Pitch 15-20MM cells/mL – that means if you brew 5 gallons, you should pitch about 1 gallon of yeast starter. I would aggressively aerate the starter, let it fully ferment at room temp, cool it down to 10C/50F, let it floc out. On brew day, decant the beer supernatant off the yeast and add about 12 oz of sterile wort, pitch into your batch at high kraeusen. (starter yeast supernatant has been aerated and may cause off flavor since you are pitching so much into the new batch of wort) The yeast starter should not be warmer than the chilled wort or you will shock the yeast. Because you need a lot of yeast to pitch cold, dry yeast is not a bad option. Pitch more dry yeast packets than you would with an ale. Too little yeast is a bigger problem than too much. You could also add the dry yeast to a small amount of wort on brew day and pitch at high kraeusen.

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  • Last Updated: 2023-12-31 05:01 UTC