Dunkel Style Beer - Beer Recipe - Brewer's Friend

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Dunkel Style Beer

144 calories 15.1 g 330 ml
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Beer Stats
Notice: Recipe was deleted by owner
Method: All Grain
Style: Munich Dunkel
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 20 liters
Efficiency: 70% (brew house)
Source: Chris Warburton
Calories: 144 calories (Per 330ml)
Carbs: 15.1 g (Per 330ml)
Created: Thursday May 30th 2013
1.047
1.012
4.6%
23.3
29.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5 kg German - Munich Dark5 kg Munich Dark 37 39.87 100%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Hallertau Hersbrucker50 g Hallertau Hersbrucker Hops Leaf/Whole 4 Boil 60 min 19.35 50%
25 g Tettnanger25 g Tettnanger Hops Leaf/Whole 4.5 Boil 10 min 3.95 25%
25 g Tettnanger25 g Tettnanger Hops Leaf/Whole 4.5 Aroma 0 min 25%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Protaflok Fining Boil 15 min.
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
8 - 14 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sugar       Amount: 1 level tsp/500ml bottle      
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Tap Water - No Treatment
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 Initial Mash Infusion -- 65 °C 90 min
20 Sparge Fly Sparge -- 65 °C 30 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 18.3
Mash volume with grains 21.6
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 16.9 L) 7.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.2 L) 20
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 23
Going into fermentor 23
Total: 25.9  
Equipment Profile Used: System Default
 
Notes

Brewed using a 3 pot system comprising of a fermenting bucket with tap (hot liquor tank), 16 litre Cool Box (mash bin) and a 36 litre stainless steel cooking pot (water heating and boiler).

A grain bag is used during the mashing process and hops are placed in muslin hop bags during the boil. Fly sparging is done using a shower head.

Wort is chilled using a copper immersion chiller and the final steeped hops are placed in the wort for the duration of the chill.

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  • Last Updated: 2024-10-23 10:13 UTC