Degobah Dunkel - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Degobah Dunkel

168 calories 16.9 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Munich Dunkel
Boil Time: 60 min
Batch Size: 26 liters (fermentor volume)
Pre Boil Size: 32.55 liters
Post Boil Size: 29.17 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 78% (brew house)
Source: GranPaD
Hop Utilization: 97%
Calories: 168 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Wednesday April 24th 2024
1.051
1.012
5.1%
22.6
14.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Weyermann - Floor-Malted Bohemian Pilsner3.5 kg Floor-Malted Bohemian Pilsner 36.3 1.9 61.8%
2 kg Weyermann - Munich Type I2 kg Munich Type I 38 6 35.3%
160 g Weyermann - Chocolate Wheat160 g Chocolate Wheat - (late boil kettle addition) 34.8 415 2.8%
5.66 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
13 g Yakima Chief Hops - Hallertauer Magnum13 g Hallertauer Magnum Hops Pellet 11.3 Boil 40 min 12.7 11.7%
3 g Yakima Chief Hops - Hallertauer Magnum3 g Hallertauer Magnum Hops Pellet 11.3 Boil 20 min 2.02 2.7%
60 g Saaz60 g Saaz Hops Pellet 2.8 Boil 10 min 6 54.1%
35 g Saaz35 g Saaz Hops Pellet 2.8 Whirlpool 1 min 1.88 31.5%
111 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6.20 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
2.70 g Gypsum Water Agt Mash 1 hr.
1 g Magnesium Chloride Water Agt Mash 1 hr.
1.75 g Sodium metabisulfite Water Agt Mash 1 hr.
0.17 ml Fermcap S Water Agt Boil 63 min.
0.50 tsp Wyeast Yeast Nutrient Water Agt Boil 10 min.
1 tsp Irish Moss Fining Boil 3 min.
 
Yeast
Lallemand - LalBrew NovaLager™
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
10 - 20 °C
Starter:
No
Fermentation Temp:
13 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 164 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.75 bar       Temp: 3 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 10 10 115 100 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24.6 L Strike 66 °C 66 °C 45 min
8.5 L As needed to cover malt pipe Top Off 66 °C 66 °C --
4 L Mash out Sparge 75 °C 75 °C 15 min
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 22.6
Mash volume with grains 26.4
Grain absorption losses -5.7
Remaining sparge water volume (equipment estimates 16.2 L) 16.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.3 L) 32.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 26.2 L) 29.2
Hops absorption losses (whirlpool, hop stand) -0.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 29 L) 26
Total: 39.1  
Equipment Profile Used: System Default
 
Notes
  1. Grains treated with 2% by weight water with 25 ppm Sodium Meta Bisulfite, just before grinding.
  2. Mash water boiled before use to reduce oxygen level. Sodium Meta Bisulfite (Campden tabs) added as powder @ 50 ppm to prevent Hot Side Oxidation (will add 11.6 ppm Na+ and 40.5 ppm SO3- aq to water profile)
  3. Cold steep chocolate wheat grain in 625 ml sterile RO water cooled to ambient for 24 - 48 hours prior to brew day, refrigerate until ready to use, add to boil at 10 minutes remaining boil.
  4. Add 5 drops Fermcap S prior to boil.
  5. Cool wort to 13 C (55F) before pitching yeast and let rise to 20 C (68 F) maximum during fermentation
Last Updated and Sharing
 
149
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2024-05-07 19:30 UTC