Brew Log History
Target 52°F
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Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz
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Last Updated: {{ stats.lastupdated.ago }} from {{ stats.lastupdated.source }}
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
1.60 oz |
Tettnanger1.6 oz Tettnanger Hops |
|
Pellet |
4.5 |
Boil
|
60 min |
22.56 |
100% |
|
1.60 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
1.60 oz |
Tettnanger (Pellet) 1.5999999963401 oz Tettnanger (Pellet) Hops |
|
22.56 |
100% |
|
1.60 oz
/ $ 0.00
|
Yeast
|
- White labs German X
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
65%
|
Flocculation:
|
Low |
|
Optimum Temp:
|
65 - 78 °F |
Starter:
|
Yes |
|
Fermentation Temp:
|
52 °F
|
Pitch Rate:
|
1.75 (M cells / ml / ° P)
554 B cells required
|
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Priming
|
Method: co2
CO2 Level: 2.44 Volumes |
Target Water Profile
Munich (Dark Lager)
Notes
FROM BYO
https://byo.com/article/munich-dunkel-the-original-brown-lager-of-bavaria/
This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. of calcium chloride to the mash.
Step mash: Mash in Munich malt at 131 °F (55 °C) and rest for 10 minutes.
Increase to 146 °F (63 °C) using direct heat or hot-water infusion and hold for 40 minutes.
Increase to 158 °F (70 °C) using direct heat or hot-water infusion and hold for 30 minutes.
Add Carafa® and melanoidin malts on to the top of the mash and raise to 168 °F (76 °C), then hold for 15 minutes while recirculating the wort.
Fly sparge with 170 °F (77 °C) water, collecting 6.5 gallons (25 L) of wort.
Boil the wort for 90 minutes, adding hops at the times indicated in the recipe. A kettle fining can be added but a proper lagering should sufficiently clear the beer.
Chill the wort to 50 °F (10 °C), pitch the yeast, and ferment at this temperature until complete. Lager the beer at 32 °F (0 °C) for six weeks. Rack and package the beer, or rack and clarify the beer, if desired, with finings before packaging (prime and bottle condition, or keg and force carbonate).
My notes on Lager Fermentation
Fermentation Schedule
52F for 2 weeks
Raise Temp to 62F for 2-3 Days (d rest)
Rack to Second (drop trub)
Cold Crash to 45F for a week
then rest for another weeks at 40F
Then Keg and Larger for 6-8 weeks at 35F
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2021-07-16 18:56 UTC
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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 $ |
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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