Dunkel - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Dunkel

161 calories 16.6 g 12 oz
brewer logo
Beer Stats
Method: BIAB
Style: Munich Dunkel
Boil Time: 60 min
Batch Size: 3.5 gallons (ending kettle volume)
Pre Boil Size: 4.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 76% (ending kettle)
Calories: 161 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Monday November 9th 2015
1.049
1.012
4.9%
25.1
17.3
4.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.20 lb German - Red X6.2 lb Red X 36 12 99%
1 oz Sinamar1 oz Sinamar 30 800 1%
6.26 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Magnum8 g Magnum Hops Pellet 13 Boil 50 min 18.97 40%
12 g Hallertau Mittelfruh12 g Hallertau Mittelfruh Hops Pellet 2.8 Boil 50 min 6.13 60%
20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride Water Agt Mash 0 min.
1 g BTB Water Agt Mash 0 min.
0.60 g SMB Water Agt Mash 0 min.
1 oz Sinimar Other Boil 10 min.
0.25 tsp Yeast nutrient Other Boil 10 min.
0.70 g Whirlfloc Fining Boil 5 min.
 
Yeast
Wyeast - Bohemian Lager 2124
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
48 - 58 °F
Starter:
No
Fermentation Temp:
48 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 322 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
PH 5.31
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Dough in 55c Infusion -- 131 °F 5 min
Beta 1 62c Temperature -- 144 °F 20 min
Beta 2 64c Temperature -- 147 °F 20 min
Alpha/Beta 67c Temperature -- 153 °F 20 min
Alpha 72c Temperature -- 162 °F 20 min
Mashout 76c Temperature -- 169 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 5.52 22.1  
Mash volume with grains 6.02 24.1  
Grain absorption losses -0.78 -3.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.01 0  
Pre boil volume (equipment estimates 5.03 g | 20.1 qt) 4.5 18  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil volume (equipment estimates 2.97 g | 11.9 qt) 3.5 14  
Estimated amount in fermentor 3.5 14  
Total: 5.52 22.1
Equipment Profile Used: System Default
 
Notes

Ferment at 48°, keg day 13, lager 5 weeks at 34°.

Last Updated and Sharing
 
1,407
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-12-17 17:46 UTC