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Munich Dark

Method: All Grain
Style: Munich Dunkel
Boil Time: 60 min
Batch Size: 24 liters (ending kettle volume)
Pre Boil Size: 27.5 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 84% (ending kettle)
Calories: 142 calories (Per 330ml)
Carbs: 11.6 g (Per 330ml)

Created: Friday June 5th 2020

Munich Dunkel Kveik Experiment

by Neeb

OG: 1.055 FG: 1.011 ABV: 5.9% IBU: 27

Original Gravity:

1.047

Final Gravity:

1.007

ABV (standard):

5.2%

IBU (tinseth):

32.1

SRM (morey):

18.5

Mash pH

5.7

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 kg	German - Pilsner4 kg Pilsner	38	1.6	94.1%
0.25 kg	United Kingdom - Chocolate0.25 kg Chocolate	34	425	5.9%
4.25 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
10 g	Herkules10 g Herkules Hops	Pellet	17	Boil	55 min	19.07	16.7%
25 g	Hallertau Hersbrucker25 g Hallertau Hersbrucker Hops	Pellet	4	Boil	30 min	8.82	41.7%
25 g	Hallertau Hersbrucker25 g Hallertau Hersbrucker Hops	Pellet	4	Boil	10 min	4.16	41.7%
60 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
10 g	Herkules (Pellet) 10 g Herkules (Pellet) Hops	19.07	16.7%
50 g	Hallertau Hersbrucker (Pellet)	12.98	83.4%
60 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
25.5 L	Strike	66 °C	66 °C	60 min
4 L	Sparge	78 °C	78 °C	--
Starting Mash Thickness: 6 L/kg Starting Grain Temp: 67 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
5 g	Lactic acid		Water Agt	Boil	1 hr.
5 g	Whirlfloc		Water Agt	Boil	30 min.

Yeast

Fermentis - Saflager - German Lager Yeast W-34/70

Amount:	1 Each	Cost:
Attenuation (avg):	83%	Flocculation:	High
Optimum Temp:	9 - 22 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 98 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.47 Volumes

Target Water Profile

6194

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Pitch yeast at a low temperature, preferably at 12-15C and try to keep it there until you notice airlock-activity. After that normal room-temp doesn't seem to do much either way in terms of flavour.

I fine all my beers with gelatine at fridge-temps (around 3C) and do it with this recipe also. After fining you have a clear an dark pilsner that is easy to drink.

Last Updated and Sharing

229

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Brews

Public: Yup, Shared
Last Updated: 2020-06-05 19:09 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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