Jenewein's München Dunkel 5 - Beer Recipe - Brewer's Friend

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Jenewein's München Dunkel 5

174 calories 16.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Munich Dunkel
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 4.42 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 62.8% (brew house)
Source: Vernon Jenewien
Calories: 174 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Saturday February 3rd 2018
1.053
1.011
5.5%
22.6
23.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.60 lb German - Munich Dark6.6 lb Munich Dark 37 15.5 71.9%
1.20 lb Briess - Bonlander Munich1.2 lb Bonlander Munich 36 10 13.1%
1 lb German - Melanoidin1 lb Melanoidin 37 25 10.9%
6 oz German - De-Husked Caraf II6 oz De-Husked Caraf II 32 418 4.1%
9.17 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
44 g Domestic Hallertau44 g Domestic Hallertau Hops Pellet 2.5 Boil 60 min 18.8 50%
44 g Domestic Hallertau44 g Domestic Hallertau Hops Pellet 2.5 Aroma 5 min 3.75 50%
88 g / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (custom):
79%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 347 B cells required
S-189 + Voss Kveik
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 347 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
Mostly distilled with 3 g of CaCl added to water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 153 °F 120 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.44 13.8  
Mash volume with grains 4.17 16.7  
Grain absorption losses -1.15 -4.6  
Remaining sparge water volume (equipment estimates 3.57 g | 14.3 qt) 2.38 9.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.62 g | 22.5 qt) 4.42 17.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil Volume 4 16  
Going into fermentor 4 16  
Total: 5.82 23.3
Equipment Profile Used: System Default
 
Notes

Pressure cooked wort 6 cups with 44 g Hallertau Hops, then added to main boil. Just before flame out added additional 44 g of Hallertau Hops (in nylon bag). Used immersion chiller, cooled to 70 deg. Aerated and left behind trub in boiler. Moved to 6.5 gallon Mini Brew Conical fermenter and allowed to settle and removed final trub via the 3/4 " bottom valve before pitching a very strong going yeast saved from last batch. Started fermenting within one day Started on 1-28-18 pH of 5.33 mash. Final Brix before pitching yeast O.G was 13.25 = 1.054 S.G. Used 3 gram of Calcium chloride in mash water, mostly distilled.
Beer filtered 2-1-18 through 5 micron. Beer pH on 2-10-18 is pH of 4.44.

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  • Last Updated: 2018-03-09 02:45 UTC