Old School Dunkel - Beer Recipe - Brewer's Friend

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Old School Dunkel

177 calories 15.8 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: 8.31 gallons
Post Boil Size: 6.6 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 71% (brew house)
Calories: 177 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Sunday January 26th 2020
1.054
1.010
5.8%
19.2
17.5
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb German - Munich Light11 lb Munich Light 37 6 97.2%
5 oz German - Carafa II5 oz Carafa II 32 425 2.8%
11.31 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 14.75 66.7%
0.50 oz Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops Pellet 4 Boil 20 min 4.47 33.3%
1.50 oz / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Chico, CA, USA
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
3.68 gal Strike 165 °F 154 °F 60 min
6.29 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 3.68 14.7  
Mash volume with grains 4.58 18.3  
Grain absorption losses -1.41 -5.7  
Remaining sparge water volume (equipment estimates 5.04 g | 20.2 qt) 6.3 25.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 8.31 33.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.6 26.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.6 g | 26.4 qt) 5.5 22  
Total: 9.97 39.9
Equipment Profile Used: System Default
 
Notes

My notes: I changed the attenuation to match the FG.

Old School Dunkel
(5 gallons/19 L, all-grain)
OG = 1.054 (13.4°P) FG = 1.014 (3.6°P)
IBU = 23 SRM = 20 ABV = 5.3%

Ingredients
11 lb. (5 kg) Durst or Weyermann Munich Malt (8 °L)
5 oz. (143 g) Weyermann Carafa® Special II (huskless) (430 °L)
4 AAU Hallertauer pellet hops (1 oz./28 g at 4% alpha acids) (60 min.)
2 AAU Hallertauer pellet hops (0.50 oz./14 g at 4% alpha acids) (20 min.)
White Labs WLP833 (German Bock Lager), Wyeast 2308 (Munich Lager) or Fermentis Saflager S-23 yeast

Step by Step
Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 154 °F (68 °C). Hold the mash at 154 °F (68 °C) until enzymatic conversion is complete. Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 5.9 gallons (22.3 L) and the gravity is 1.046 (11.44 °P).

Once the wort is boiling, add the bittering hops. The total wort boil time is 1 hour after adding the bittering hops. Add the flavor hops with 20 minutes left in the boil. Add Irish moss or other kettle finings with 15 minutes left in the boil. Chill the wort rapidly to 50 °F (10 °C), let the break material settle, rack to the fermenter, pitch the yeast and aerate.

Ferment around 50 °F (10 °C) until the yeast drops clear. With healthy yeast, fermentation should be complete in two weeks or less, but don’t rush it. If desired, perform a diacetyl rest during the last 1⁄3 of fermentation. Rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar and bottle. Target a carbonation level of 2 to 2.5 volumes. A month or more of cold conditioning at near freezing temperatures will mellow some of the flavors. Serve at 43 to 46 °F (6 to 8 °C).

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  • Last Updated: 2020-01-26 20:19 UTC