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Dunkler Stern

Method: All Grain
Style: Munich Dunkel
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 5.8 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Scott Garrison
Calories: 176 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)

Created: Monday June 24th 2019

Schwarzbier

by WSTCSmithdad1

OG: 1.053 FG: 1.014 ABV: 5.1% IBU: 24

Original Gravity:

1.053

Final Gravity:

1.015

ABV (standard):

5.0%

IBU (tinseth):

26.3

SRM (morey):

24.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
11 lb	Munich Dark 20L11 lb Munich Dark 20L	34	20	91.6%
5 oz	German - Carafa II5 oz Carafa II	32	425	2.6%
11.20 oz	Dry Malt Extract - Extra Light11.2 oz Dry Malt Extract - Extra Light	42	2.5	5.8%
192.20 oz / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1.80 oz	Saaz1.8 oz Saaz Hops		Pellet	4.2	Boil	60 min	26.27	100%
1.80 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1.80 oz	Saaz (Pellet) 1.7999999958826 oz Saaz (Pellet) Hops		26.27	100%
1.80 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4 qt	Acid Rest	Temperature	--	100 °F	20 min
4 qt	Protein Rest	Infusion	--	122 °F	25 min
8 qt	1st Mash	Infusion	--	145 °F	35 min
6 qt	2nd Mash	Infusion	--	158 °F	45 min
4 qt	Mash Out	Infusion	--	168 °F	10 min
Starting Mash Thickness: 0.5 qt/lb

Yeast

White Labs - German Lager Yeast WLP830

Amount:	1 Each	Cost:
Attenuation (avg):	76.5%	Flocculation:	Medium
Optimum Temp:	50 - 55 °F	Starter:	No
Fermentation Temp:	50 °F	Pitch Rate:	1.25 (M cells / ml / ° P) 372 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.65 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

This batch employed a Hochkurz Step Infusion Mash.* Dough in with hands for very thick acid rest at 100°F for 20 min. Infuse with boiling water for protein rest to reach 122°F for 25 min. Infuse with boiling water to reach 145°F for maltose rest/conversion for 35 min. Infuse with boiling water to reach 158°F for dextrinization rest until negative iodine test. Mash out at 167°F before lautering. Collect 8 gal wort, full volume is at 10° Brix before boil.

All added water volumes are rough estimates. Temperatures were achieved with infusion of near boiling water at each stage. Acid and protein rest were very thick. Later rests were thinner to get better conversion.

Bring wort to boil for 30 minutes before hop addition at 30 min. Take off boil at 90 min. Brix off burner is 14°.

Bring volume to 50 degrees overnight before pitching yeast...collected ~ 5 gallons. Need to work with efficiency some more. Always have DME on hand and brew for 6 gallons so I can lose cold break.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2023-08-24 00:24 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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