Dunkler Stern - Beer Recipe - Brewer's Friend

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Dunkler Stern

176 calories 19.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Munich Dunkel
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 5.8 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Scott Garrison
Calories: 176 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Monday June 24th 2019
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OG: 1.053 FG: 1.014 ABV: 5.1% IBU: 24

1.053
1.015
5.0%
26.3
24.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Munich Dark 20L11 lb Munich Dark 20L 34 20 91.6%
5 oz German - Carafa II5 oz Carafa II 32 425 2.6%
11.20 oz Dry Malt Extract - Extra Light11.2 oz Dry Malt Extract - Extra Light 42 2.5 5.8%
192.20 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.80 oz Saaz1.8 oz Saaz Hops Pellet 4.2 Boil 60 min 26.27 100%
1.80 oz / $ 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:
50 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 372 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
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
4 qt Acid Rest Temperature -- 100 °F 20 min
4 qt Protein Rest Infusion -- 122 °F 25 min
8 qt 1st Mash Infusion -- 145 °F 35 min
6 qt 2nd Mash Infusion -- 158 °F 45 min
4 qt Mash Out Infusion -- 168 °F 10 min
Starting Mash Thickness: 0.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 0.5 qt/lb 1.41 5.7  
Mash volume with grains (equipment estimates 2.12 g | 8.5 qt) 2.32 9.3  
Grain absorption losses -1.41 -5.7  
Remaining sparge water volume (equipment estimates 8.31 g | 33.3 qt) 8.2 32.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.05 0.2  
Pre boil volume (equipment estimates 8.12 g | 32.5 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5.8 23.2  
Top off amount 0.2 0.8  
Going into fermentor 6 24  
Total: 9.61 38.4
Equipment Profile Used: System Default
 
Notes

This batch employed a Hochkurz Step Infusion Mash.* Dough in with hands for very thick acid rest at 100°F for 20 min. Infuse with boiling water for protein rest to reach 122°F for 25 min. Infuse with boiling water to reach 145°F for maltose rest/conversion for 35 min. Infuse with boiling water to reach 158°F for dextrinization rest until negative iodine test. Mash out at 167°F before lautering. Collect 8 gal wort, full volume is at 10° Brix before boil.

  • All added water volumes are rough estimates. Temperatures were achieved with infusion of near boiling water at each stage. Acid and protein rest were very thick. Later rests were thinner to get better conversion.

    Bring wort to boil for 30 minutes before hop addition at 30 min. Take off boil at 90 min. Brix off burner is 14°.

    Bring volume to 50 degrees overnight before pitching yeast...collected ~ 5 gallons. Need to work with efficiency some more. Always have DME on hand and brew for 6 gallons so I can lose cold break.
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  • Last Updated: 2023-08-24 00:24 UTC