For the Dark Munich, I roasted my Light Munich (3# @ 300°F for 15 minutes on parchment paper, turning twice @ 5 & 10 minutes, rest in paper bag for 1-2 weeks.)
DARK LAGER PROFILE (Pr5)
Chill wort to <66° prior to pitching yeast then start
SP0: 52°
dh0: 336 (14 day ferment)
SP1: 52°
dh1: 36 (1.5 day ramp up)
SP2: 68°
dh2: 72 (3 day attenuation/diacetyl rest)
SP3: 68°
dh3: 168 (1 day ramp down to lager)
SP4: 34°
dh4: 0 (fine with gelatin, transfer to keg & lager)
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Last Updated: 2017-02-05 19:15 UTC
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NEW Water Requirements:
Ahtaminator Doppelbock
Equipment Profile Used
System Default
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Water Requirements:
Ahtaminator Doppelbock
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Recipe Cost
$ (USD)
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Gallons
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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