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Drunky Dunkel (009)

Method: BIAB
Style: Munich Dunkel
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 186 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)

Created: Thursday July 9th 2020

Original Gravity:

1.056

Final Gravity:

1.015

ABV (standard):

5.4%

IBU (tinseth):

12.2

SRM (morey):

27.3

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
11 lb	German - Dark Munich11 lb Dark Munich	36	10	75.9%
2 lb	American - Victory2 lb Victory	34	28	13.8%
1 lb	American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt)	33	1.8	6.9%
8 oz	German - Carafa II8 oz Carafa II	32	425	3.4%
14.50 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1 oz	Tettnanger1 oz Tettnanger Hops		Pellet	4.5	Boil	30 min	12.24	100%
1 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1 oz	Tettnanger (Pellet)		12.24	100%
1 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
8 gal		Fly Sparge	158 °F	152 °F	60 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
3 g	Calcium Chloride (dihydrate)		Water Agt	Mash	1 hr.
2 g	Gypsum		Water Agt	Mash	1 hr.

Yeast

Wyeast - Munich Lager 2308

Amount:	1 Each	Cost:
Attenuation (avg):	72%	Flocculation:	Medium
Optimum Temp:	48 - 56 °F	Starter:	Yes
Fermentation Temp:	60 °F	Pitch Rate:	1.5 (M cells / ml / ° P) 431 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 4.5 oz Temp: 68 °F CO₂ Level: 2.25 Volumes

Target Water Profile

Munich (Dark Lager)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
82	20	4	2	16	320
8 gallons of nestle bottled water Added while mash water is heating: Campden tablet 3g CaCl 2g Gypsum
Mash Chemistry and Brewing Water Calculator

Notes

Yeast
2 cans of Proper starter mixed with bottled water for a 2L starter and 1.040 OG. One pouch of Wyeast 2308. Ending cell count ~400B

Mash
Heat 8gal of Nestle bottled water to 156F. While water is heating, add 3g CaCl, 2g Gypsum, and a campden tablet.
Mash at 152F for 60 minutes.
Recirculate and regulate every 15 minutes
Vorlauf recirculate for 20 minutes up to a temp of 160F
Collect 6.5 gallons of wort

Boil
Boil until 5.5 gallons of wort are ready to transfer
30 mins remaining: Add 1oz of Tettnanger

Cool
Recirculate through exchillerator until wort is 80F. Then transfer through exchillerator into fermenter. Pitch yeast

Fermenting
Ferment at 55 for 10 days. Check gravity
Once FG is reached, raise temp to 62 for 5 days.

Lagering
Transfer to keg and lager for 8 weeks at 35F

Carbonating
Transfer to serving keg with

Serving
Transfer to

Last Updated and Sharing

207

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Public: Yup, Shared
Last Updated: 2020-07-10 17:40 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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