Jenewein-Durst Munich-Dunkel - Beer Recipe - Brewer's Friend

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Jenewein-Durst Munich-Dunkel

171 calories 16.3 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: 4.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 83% (brew house)
Source: Vernon Jenewein
Calories: 171 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)
Created: Thursday March 15th 2018
1.052
1.011
5.4%
20.4
25.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.10 lb German - Melanoidin1.1 lb Melanoidin 37 25 15.1%
4 oz American - Midnight Wheat Malt4 oz Midnight Wheat Malt - (late boil kettle addition) 33 550 3.4%
7 oz United Kingdom - Golden Promise7 oz Golden Promise 37 3 6%
5.50 lb Durst Munich Dark 5.5 lb Durst Munich Dark 34 14.7 75.5%
7.29 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 4.1 Boil 60 min 20.38 100%
1 oz / $ 0.00
 
Yeast
Mangrove Jack - Californian Lager M54
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
Med-High
Optimum Temp:
64 - 68 °F
Starter:
Yes
Fermentation Temp:
71 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 389 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
10 0 0 7 4 25
Our water run through R.O. and add 3 g CaCl to the mash water + 1.5 g gypsum *calcium sulfate.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11 qt Fly Sparge -- 154 °F 60 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 2.73 10.9  
Mash volume with grains 3.32 13.3  
Grain absorption losses -0.91 -3.6  
Remaining sparge water volume (equipment estimates 3.97 g | 15.9 qt) 2.93 11.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.54 g | 22.2 qt) 4.5 18  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 4 16  
Going into fermentor 4 16  
Total: 5.66 22.6
Equipment Profile Used: System Default
 
Notes

Pressure cooked 1oz Hallertau hops in 8 c water in Instant Pot pressure cooker 25 min, then added all to boil kettle. Boiled for around 50 min and S.G. pre-boil was 1047 and post boil was 1.057 Diluted to 1.052 with R.O. water. Pitched yeast that had started earlier. 12.90 Brix @70F adjusted for temp. converts to 1.0522 S.G.
More like 4.5 gallons pre-boil and 4 gal in the fermenter
Added a small portion of yeast slurry/starter today of (S-189, S-23, and Voss Kviek) since there was no activity as Monday at noon.
3-25-18 Brix was 4.5 = 1.0177 SG Tripple scale showed 1.018

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  • Last Updated: 2018-03-25 17:11 UTC