Dunkel - Beer Recipe - Brewer's Friend

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Dunkel

179 calories 19.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Munich Dunkel
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Efficiency: 71% (brew house)
Source: Brent Desautel
Calories: 179 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
Created: Tuesday July 9th 2013
1.054
1.015
5.1%
21.8
14.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Canadian - Munich Light9 lb Munich Light 34 10 75%
2 lb American - White Wheat 2 lb White Wheat 40 2.8 16.7%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 8.3%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Hallertau Mittelfruh1.5 oz Hallertau Mittelfruh Hops Pellet 4.1 Boil 45 min 20.96 60%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 6.1 Boil 1 min 0.98 40%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish moss Fining Boil 15 min.
1 tbsp 5.2 buffer Water Agt Mash 1 hr.
0.50 tsp Wyeast Nutrient Blend Other Boil 10 min.
 
Yeast
Wyeast - Munich Lager 2308
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
48 - 56 °F
Starter:
Yes
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Shaws Spring Water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 Infusion -- 153 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.25 21  
Mash volume with grains 6.21 24.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 4.34 g | 17.4 qt) 3.5 14  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.84 g | 31.4 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.75 35
Equipment Profile Used: System Default
 
Notes

after 24 hours yeast culture was mature and crashed to 50 degrees ferment temp

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  • Public: Yup, Shared
  • Last Updated: 2013-07-10 13:31 UTC