Novemberfest - Beer Recipe - Brewer's Friend

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Novemberfest

172 calories 14.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Munich Dunkel
Boil Time: 90 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Tyler Dorsey
Calories: 172 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created: Monday October 8th 2018
1.053
1.008
5.9%
30.1
21.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb American - Munich - Light 10L13 lb Munich - Light 10L 33 10 92.9%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 3.6%
0.50 lb American - Victory0.5 lb Victory 34 28 3.6%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Magnum0.75 oz Magnum Hops Pellet 12.7 Boil 60 min 28.86 37.5%
0.50 oz Liberty0.5 oz Liberty Hops Pellet 4 Boil 5 min 1.21 25%
0.50 oz Liberty0.5 oz Liberty Hops Pellet 4 Aroma 0 min 25%
0.25 oz Magnum0.25 oz Magnum Hops Pellet 12.7 Aroma 0 min 12.5%
2 oz / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 564 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
add 1tsp gypsum and 1/4 tsp calcium chloride to mash water
add 1/2 gypsum and a pinch of calcium chloride to spare water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal heat mash water to roughly 165 Infusion -- 152 °F 60 min
5 gal heat spare to 175ish Sparge -- 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.13 24.5  
Mash volume with grains 7.25 29  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 4.7 g | 18.8 qt) 3.38 13.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.83 g | 35.3 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6.5 26  
Going into fermentor 6.5 26  
Total: 9.5 38
Equipment Profile Used: System Default
 
Notes

ferment at 50deg for 1 week and then raise temp 2 deg per day till 62deg. let sit at 62 till done. cold crash to 34 deg add gelatin for clarifier. keg at 40 psi for 24 hrs then bring down to serving psi.(10)
This is a favorite beer!!!!!

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  • Last Updated: 2018-10-08 20:06 UTC