SB13-1: Munich Dunkel - Beer Recipe - Brewer's Friend

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SB13-1: Munich Dunkel

186 calories 20.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Munich Dunkel
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.6 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 76% (brew house)
Source: jmelby
Calories: 186 calories (Per 12oz)
Carbs: 20.7 g (Per 12oz)
Created: Friday December 28th 2018
1.056
1.016
5.3%
24.7
16.5
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb US - Dakota Malt8 lb US - Dakota Malt 36.8 6 71.7%
2 lb US - Dark Munich (DE)2 lb US - Dark Munich (DE) 35.8 10 17.9%
1 lb US - CaraMunich I (DE)1 lb US - CaraMunich I (DE) 33.8 39 9%
2.40 oz Blackprinz (US)2.4 oz Blackprinz (US) 35.8 500 1.3%
11.15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Helga1 oz Helga Hops Pellet 5.9 Boil 45 min 19.29 66.7%
0.50 oz Ultra (US)0.5 oz Ultra (US) Hops Pellet 5 Boil 20 min 5.39 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Gypsum Water Agt Mash 0 min.
1 g Table Salt Water Agt Mash 0 min.
4.50 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
2.70 g Sodium Bicarbonate Water Agt Mash 0 min.
2 g Gypsum Water Agt Sparge 0 min.
1 g Table Salt Water Agt Sparge 0 min.
2.25 g Calcium Chloride (dihydrate) Water Agt Sparge 0 min.
 
Yeast
Wyeast - Hella Bock 2487
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
48 - 56 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65
 
Target Water Profile
Northfield, MN, United States
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.88 19.5  
Mash volume with grains 5.77 23.1  
Grain absorption losses -1.39 -5.6  
Remaining sparge water volume (equipment estimates 3.82 g | 15.3 qt) 3.37 13.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 6.6 26.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.24 33
Equipment Profile Used: System Default
 
Notes

Imported from Brewtoad. Brewed December 2016?

Mash 50:50 Tap/RO
Sparge 30:70 Tap/RO

Mash in 146 for 30-40 minutes
Decoct 1.5 gal raise to 150F for 20min
Decoct 1.5 gal raise to 156F for 40min

pH 5.45 grist
pH 5.35 Recirculated by hand
pH 5.55 Near final runnings
pH 5.65 Final runnings

S.G. 1.018

Preboil 1.049


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  • Last Updated: 2023-08-26 01:46 UTC