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Jenewein's München Dunkel 5

Method: All Grain
Style: Munich Dunkel
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 4.42 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 62.8% (brew house)
Source: Vernon Jenewien
Calories: 174 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)

Created: Saturday February 3rd 2018

Original Gravity:

1.053

Final Gravity:

1.011

ABV (standard):

5.5%

IBU (tinseth):

22.6

SRM (daniels):

23.2

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6.60 lb	German - Munich Dark6.6 lb Munich Dark	37	15.5	71.9%
1.20 lb	Briess - Bonlander Munich1.2 lb Bonlander Munich	36	10	13.1%
1 lb	German - Melanoidin1 lb Melanoidin	37	25	10.9%
6 oz	German - De-Husked Caraf II6 oz De-Husked Caraf II	32	418	4.1%
9.17 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
44 g	Domestic Hallertau44 g Domestic Hallertau Hops	Pellet	2.5	Boil	60 min	18.8	50%
44 g	Domestic Hallertau44 g Domestic Hallertau Hops	Pellet	2.5	Aroma	5 min	3.75	50%
88 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
88 g	Domestic Hallertau (Pellet) 88 g Domestic Hallertau (Pellet) Hops		22.55	100%
88 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Infusion	--	153 °F	120 min
Starting Mash Thickness: 1.5 qt/lb

Yeast

Fermentis - Saflager - German Lager Yeast S-23

Amount:	1 Each	Cost:
Attenuation (custom):	79%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	Yes
Fermentation Temp:	70 °F	Pitch Rate:	1.75 (M cells / ml / ° P) 347 B cells required

S-189 + Voss Kveik

Amount:	1 Each	Cost:
Attenuation (avg):	0%	Flocculation:
Optimum Temp:	0 - 0 °F	Starter:	Yes
Fermentation Temp:	70 °F	Pitch Rate:	1.75 (M cells / ml / ° P) 347 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Munich (Dark Lager)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
82	20	4	2	16	320
Mostly distilled with 3 g of CaCl added to water.
Mash Chemistry and Brewing Water Calculator

Notes

Pressure cooked wort 6 cups with 44 g Hallertau Hops, then added to main boil. Just before flame out added additional 44 g of Hallertau Hops (in nylon bag). Used immersion chiller, cooled to 70 deg. Aerated and left behind trub in boiler. Moved to 6.5 gallon Mini Brew Conical fermenter and allowed to settle and removed final trub via the 3/4 " bottom valve before pitching a very strong going yeast saved from last batch. Started fermenting within one day Started on 1-28-18 pH of 5.33 mash. Final Brix before pitching yeast O.G was 13.25 = 1.054 S.G. Used 3 gram of Calcium chloride in mash water, mostly distilled.
Beer filtered 2-1-18 through 5 micron. Beer pH on 2-10-18 is pH of 4.44.

Last Updated and Sharing

2,428

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Brews

Public: Yup, Shared
Last Updated: 2018-03-09 02:45 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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