DoubleD Dunkel - Beer Recipe - Brewer's Friend

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DoubleD Dunkel

203 calories 22.2 g 12 oz
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Beer Stats
Method: BIAB
Style: Munich Dunkel
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 75% (brew house)
Source: CraigMW
Rating:
5.00 (1 Review)

Calories: 203 calories (Per 12oz)
Carbs: 22.2 g (Per 12oz)
Created: Tuesday October 21st 2014
1.061
1.017
5.8%
19.8
21.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb German - Munich Light15 lb Munich Light 37 6 60.9%
5 lb German - Pilsner5 lb Pilsner 38 1.6 20.3%
4 lb German - CaraMunich II4 lb CaraMunich II 34 46 16.2%
10 oz German - Carafa II10 oz Carafa II 32 425 2.5%
24.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Tettnanger2 oz Tettnanger Hops Pellet 4.5 Boil 60 min 14.99 57.1%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 30 min 4.8 28.6%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Aroma 0 min 14.3%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Yeast nutrient Other Boil 15 min.
2 each Whirfloc Fining Boil 15 min.
 
Yeast
White Labs - Southern German Lager Yeast WLP838
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Med-High
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 935 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 2 16 320
Add 1 tbs of CaCl2 and 8 ml 85% phosphoric acid to hit 5.4 mash pH. However, since mash pH has been hitting lower than expected, will leave out the acid this time until measured. CaCl2 is to account for high SO4 in Serano source water. Munich water has very low SO4, so this is to reduce hop bitterness.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.8 gal Protein Rest Infusion -- 122 °F 20 min
14.8 gal Saccharification rest Infusion -- 152 °F 60 min
14.8 gal Mash out Temperature -- 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.63 gal (50.53 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.63 gal (2.53 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 17.8 gal (71.19 qt). Suggest reducing initial strike volume to 10.03 gal (40.12 qt) and adding 5.8 gal (23.19 qt) sparge/top-off. 15.83 63.3  
Strike water volume (equipment estimates 15.96 g | 63.8 qt) 15.83 63.3  
Mash volume with grains (equipment estimates 17.93 g | 71.7 qt) 17.8 71.2  
Grain absorption losses -3.08 -12.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.63 g | 50.5 qt) 12.5 50  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 11 44  
Volume into fermentor 11 44  
Total: 15.83 63.3
Equipment Profile Used: System Default
 
Notes

Standard Munich Dunkel style, using WLP838 (Southern German Lager). I had planned to use WLP833, but forgot to order, so this will be done with 2 vials of WLP838 (with expiration date of Jan. 25, 2015; about 30d old). Will use nearly 15 lbs of Munich malt, rounded out with 5 lbs of German Pilsner, CaraMunich and Carafa II. These are all Weyermann malts. Also, will do protein rest for 20 minutes at about 122F, then 60 minute mash at 152-154.

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  • Last Updated: 2015-04-05 00:16 UTC