Grand-uncle Dunkel - Beer Recipe - Brewer's Friend

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Grand-uncle Dunkel

169 calories 17.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Dunkles Bock
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29.5 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 80% (brew house)
Source: David Pickett
Calories: 169 calories (Per 330ml)
Carbs: 17.7 g (Per 330ml)
Created: Friday December 15th 2017
1.055
1.014
5.4%
24.8
20.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2,270 g Belgian - Munich2270 g Munich 38 14.51 43.6%
2,270 g German - Vienna2270 g Vienna 37 9.18 43.6%
230 g Torrified Wheat230 g Torrified Wheat 36 3.84 4.4%
250 g German - CaraMunich I250 g CaraMunich I 34 102.58 4.8%
35 g United Kingdom - Chocolate35 g Chocolate 34 1132.64 0.7%
150 g Rice Hulls150 g Rice Hulls 0 2.9%
5,205 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Hallertau Mittelfruh25 g Hallertau Mittelfruh Hops Pellet 4.5 Boil 60 min 13.27 50%
20 g Tettnanger20 g Tettnanger Hops Pellet 4.5 Boil 60 min 10.61 40%
5 g Tettnanger5 g Tettnanger Hops Pellet 4.5 Boil 10 min 0.96 10%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Protafloc Fining Boil 10 min.
1 tsp Yeast Nutrient Other Boil 10 min.
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Med
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
-
CML Kolsch
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Munich Boiled (Bru-n-water)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
12 17 4 8 18 100
Gypsum - CaSO4•2H2 - 0g
Epsom salt - MgSO4•7H2O - 1.8g
Table salt - NaCl - 0g
Calcium chloride - CaCl2•2H2O - 0g
Magnesium chloride - MgCl2•6H2O - 0g
Chalk - CaCO3 - 2.0g
Baking Soda - NaHCO3 - 1.9g
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L Acid Rest Infusion -- 40 °C 15 min
17 L Protein Rest Temperature -- 50 °C 30 min
17 L Beta Saccharification Temperature -- 63 °C 30 min
17 L Alpha Saccharification Temperature -- 69 °C 30 min
17 L Mash out Temperature -- 77 °C 10 min
Starting Mash Thickness: 3.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 18.2
Mash volume with grains 21.7
Grain absorption losses -5.2
Remaining sparge water volume (equipment estimates 19.7 L) 17.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.8 L) 29.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 23
Going into fermentor 23
Total: 35.6  
Equipment Profile Used: System Default
 
Notes

Lager as close to the freezing point as is possible for about four to six weeks.

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  • Public: Yup, Shared
  • Last Updated: 2017-12-16 14:45 UTC