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Dunkel

148 calories 15.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Munich Dunkel
Boil Time: 90 min
Batch Size: 6.25 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 148 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Sunday June 23rd 2019
1.045
1.011
4.5%
20.6
10.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb German - Dark Munich10 lb Dark Munich 36 10 100%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
42 g Domestic Hallertau42 g Domestic Hallertau Hops Pellet 4 Boil 60 min 20.6 100%
42 g / $ 0.00
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
No
Fermentation Temp:
46 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 93 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
7326
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.7 gal Single Infusion Infusion -- 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 3.75 15  
Mash volume with grains 4.55 18.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 6.31 g | 25.2 qt) 5.75 23  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.56 g | 34.2 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 6.25 25  
Going into fermentor 6.25 25  
Total: 9.5 38
Equipment Profile Used: System Default
 
Notes

YEAST STARTER

If able, Repitch Yeast!

First Generation yeast: make starter with OG ~0.03 Gravity Points over OG of recipe

MASH

PRE-HEAT MASH - 2 gal of Boiling Water
PRE-HEAT SPARGE - 2 gal of Boiling Water
(conduct Simultaneously)

Water Volume: 3.7 gallons for 1.5lb/qt ratio.

  1. Prior to heating HLT, check pH of tap water + add Salts/LA to achieve Goal water.

    pH: ______

  2. STRIKE WATER: 166F.
  3. Add Grains @ 164F.
  4. Allow Temperature to fall to 154F prior to closing lid.
  5. Total Mash Time: 60 minutes

    FINAL MASH TEMP: ____F
    FINAL MASH pH:     ____

  6. Add 5L of Boiling Water at the end of Mash and stir into solution
  7. Begin Vorlauf!

    SPARGE

  8. Heat 7gal of Water to 175F. Add to Sparge Vessel.
  9. Recirculate 4 times (or until clear running's) prior to collecting wort.
  10. Attempt to Sparge over ~30 minutes, collect 8 gal into boil kettle.

    BOIL

  11. Check Pre-Boil Gravity (goal: 1.037) + pH
    NOTE: Make sure to adjust for TEMPERATURE

    PRE-BOIL GRAVITY: ____ @ ____F

  12. Adjust Gravity to Goal (1.035)

    Adjusted Gravity: ____ (__ @ __ F)

    PRE-BOIL pH:     ____

  13. Adjust Pre-Boil pH to: ~5.4 (+/- 0.1)

    Final pH measurement: ____
    Lactic Acid addition:     ____ mL

  14. Boil for 90 minutes (goal OG: 1.045)
  15. Add Hallertau Hops @ 60 min.
  16. Add 1/2 crushed Whirlfloc tablet @ 5 minutes.
  17. Chill wort rapidly to ~70F after completion of Boil.
  18. Once temperature is ~70F: place lid on kettle, and allow immersion chiller to rest in wort for another 5-10 minutes (to help settle particles in suspension).
  19. Drain wort from Kettle into Mash Cooler with Hop Cylinder + fine mesh bag attached (at the end of auto-siphon)
  20. Gravity feed 5.25gal (5gal mark) of wort from Mash Cooler into Catalyst Fermenter
  21. Allow Ranco/Chest Freezer to adjust wort temperature to goal starting temp (cool to 46F).

    ORIGINAL GRAVITY: ______ (goal: 1.045)

    FERMENTATION

  22. Goal Starting Temp: 46F. Oxygenate for 60s prior to Pitching.
  23. Pitch yeast @ 46F.
  24. Hold temperature @ 46F until signs of Fermentation begin, then increase temp by 1F every 12 hours until 50F

    carbonate to approximately 2-2.5 volumes
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  • Last Updated: 2019-06-23 19:34 UTC