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1 Gal Munich Dunkel

Method: All Grain
Style: Munich Dunkel
Boil Time: 90 min
Batch Size: 1.25 gallons (fermentor volume)
Pre Boil Size: 2.01 gallons
Post Boil Size: 1.4 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Stephen Stanley
Hop Utilization: 82%
Calories: 171 calories (Per 12oz)
Carbs: 17 g (Per 12oz)

Created: Saturday December 14th 2024

Original Gravity:

1.052

Final Gravity:

1.012

ABV (alternate):

5.4%

IBU (tinseth):

21.6

SRM (morey):

18.3

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
1 lb	Weyermann - Munich Type I1 lb Munich Type I	38	6	42.4%
14 oz	Weyermann - Munich Type II (Dark)14 oz Munich Type II (Dark)	37	10	37.1%
5.20 oz	Weyermann - Caramunich Type 35.2 oz Caramunich Type 3	34	57	13.8%
1.80 oz	Weyermann - Carafoam1.8 oz Carafoam	34.5	2.2	4.8%
0.70 oz	German - Carafa I0.7 oz Carafa I	32	340	1.9%
37.70 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
3 g	Magnum3 g Magnum Hops	Pellet	13.5	Boil	60 min	20.16	60%
1 g	Hallertau Mittelfruh1 g Hallertau Mittelfruh Hops	Pellet	4.25	Boil	15 min	1.05	20%
1 g	Hallertau Mittelfruh1 g Hallertau Mittelfruh Hops	Pellet	4.25	Boil	5 min	0.42	20%
5 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
3 g	Magnum (Pellet) 3 g Magnum (Pellet) Hops	20.16	60%
2 g	Hallertau Mittelfruh (Pellet) 2 g Hallertau Mittelfruh (Pellet) Hops	1.47	40%
5 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
1.25 qt	Strike	--	104 °F	15 min
	Temperature	104 °F	122 °F	15 min
	Temperature	122 °F	144 °F	15 min
	Temperature	144 °F	158 °F	15 min
	Temperature	158 °F	170 °F	2 min
1.15 gal	Fly Sparge	170 °F	170 °F	--
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
0.25 each	Whirlfloc	Fining	Boil	10 min.
5 g	Yeast Nutrient	Other	Boil	10 min.
2.30 g	Chalk	Water Agt	Mash	1 hr.
1 g	Epsom Salt	Water Agt	Mash	1 hr.
0.40 g	Salt	Water Agt	Mash	1 hr.
0.57 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

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

Amount:	6 Grams	Cost:
Attenuation (avg):	83%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	No
Fermentation Temp:	48 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 21 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.44 Volumes

Target Water Profile

Munich - Brungard

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
77	17	4	8	18	295
Mash Chemistry and Brewing Water Calculator

Notes

Ferment 14 days, raise temp 2 days for diacetyl rest, then lager 4 weeks

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2024-12-14 02:50 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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