2020 Munich Dinkel Dunkel - Beer Recipe - Brewer's Friend

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2020 Munich Dinkel Dunkel

160 calories 16.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Munich Dunkel
Boil Time: 80 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Jeff
Calories: 160 calories (Per 330ml)
Carbs: 16.5 g (Per 330ml)
Created: Tuesday January 21st 2020
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OG: 1.056 FG: 1.015 ABV: 5.3% IBU: 25

1.052
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg German - Barke Munich2.5 kg Barke Munich 35.9 8.06 61.7%
0.40 kg German - CaraMunich I0.4 kg CaraMunich I 34 34.29 9.9%
0.65 kg German - Spelt Malt0.65 kg Spelt Malt 37 2 16%
0.25 kg German - Carafa II0.25 kg Carafa II 32 425 6.2%
0.25 kg German - Pilsner0.25 kg Pilsner 38 1.6 6.2%
4.05 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
21 g Perle21 g Perle Hops Pellet 8.2 Boil 60 min 23.14 60%
14 g Hallertau Mittelfruh14 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 3.5 40%
35 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp yeast nutrient Other Boil 10 min.
0.25 tsp protofloc Fining Boil 10 min.
1 each Clarity Ferm Fining Primary 0 min.
1 g Chalk Water Agt Mash 1 hr.
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.50 g Epsom Salt Water Agt Mash 1 hr.
2.20 g Gypsum Water Agt Mash 1 hr.
2.20 g Table Salt Water Agt Mash 1 hr.
2.10 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Bayern Lager OYL-114
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
11 - 17 °C
Starter:
Yes
Fermentation Temp:
9 °C
Pitch Rate:
2.0 (M cells / ml / ° P) 540 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Dark/Malty Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
113 16 67 173 88 86
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Strike 72 °C 67 °C 90 min
16.4 L Batch Sparge 67 °C 69 °C --
Starting Mash Thickness: 3.7 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 4.3
Mash volume with grains 5
Grain absorption losses -1.2
Remaining sparge water volume (equipment estimates 24.5 L) 24.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 2
Pre boil volume (equipment estimates 28.8 L) 28.5
Boil off losses -7.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21
Going into fermentor 21
Total: 28.5  
Equipment Profile Used: System Default
 
Notes

Using the Brulosophy Lager method http://brulosophy.com/methods/lager-method/

Pitch at 9C, set chamber temp to 10C. At 50% attenuation start a slow ramp up of the temperature 1-2C every 12 hours until we hit 18C. Hold here for 4-10 days.

A day or two after hitting FG start ramping down the temp in 1-2C increments until we get as low as the fridge can go.

A day or two after hitting the low temp, gelatin fine and keg after another few days. Lager until a spot in the kegs fridge opens up.

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  • Last Updated: 2024-05-26 09:54 UTC