Korpi Dunkel 2019 - Beer Recipe - Brewer's Friend

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Korpi Dunkel 2019

242 calories 25.1 g 500 ml
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Beer Stats
Method: All Grain
Style: Munich Dunkel
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 31 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Korpimallas
Calories: 242 calories (Per 500ml)
Carbs: 25.1 g (Per 500ml)
Created: Friday November 23rd 2018
1.052
1.013
5.1%
24.6
19.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg German - Munich Dark3 kg Munich Dark 37 15.5 46.9%
3 kg German - Pilsner3 kg Pilsner 38 1.6 46.9%
0.20 kg German - CaraMunich II0.2 kg CaraMunich II 34 46 3.1%
0.20 kg German - Carafa I0.2 kg Carafa I 32 340 3.1%
6.40 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Hallertau Mittelfruh40 g Hallertau Mittelfruh Hops Pellet 3.7 Boil 60 min 16.19 53.3%
20 g Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops Pellet 3.7 Boil 30 min 6.22 26.7%
15 g Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops Pellet 3.7 Boil 10 min 2.2 20%
75 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
3.47 g Calcium Chloride Water Agt Mash 1 hr.
2.08 g Epsom Salt Water Agt Mash 1 hr.
2.08 g Gypsum Water Agt Mash 1 hr.
 
Yeast
White Labs - German Bock Lager Yeast WLP833
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
9 - 13 °C
Starter:
Yes
Fermentation Temp:
10 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 241 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-
109 21 2 36 79 171
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 L Dough in, Hydr rest Infusion -- 45 °C 20 min
Sach rest Infusion -- 66 °C 40 min
A Amyl rest Infusion -- 72 °C 30 min
Mash out Temperature -- 76 °C 10 min
29 L Sparge to final volume Fly Sparge -- 78 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 19.2
Mash volume with grains 23.4
Grain absorption losses -6.4
Remaining sparge water volume (equipment estimates 19.2 L) 19.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.1 L) 31
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 25
Going into fermentor 25
Total: 38.3  
Equipment Profile Used: System Default
 
Notes

All Weyermann malts.
Fermentation:
10 degrees C
15 degrees C for 48 hours (Diacetyl rest)

Lagering
8 weeks @2 degrees C

http://allaboutbeer.com/article/munchener-dunkel/

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  • Last Updated: 2019-02-02 20:58 UTC