Homebrew Beer Recipes | Page 6121 | Browse 320,000+ at Brewer's Friend

Author:

jle2500

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/10/2019 6:48 PM

Notes: Optionally: can substitute Saaz for Tettnang, Hallertauer Mittelfrüh, or Spalt.

Author:

danders1999

Boil Size: 7.75 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: co2

Priming Amount: 9.72 psi

Creation Date: 7/2/2024 3:56 AM

Notes: *****
DESIGN POINTS

1) Using Barke Munich instead of Munich I for its flavor quality.
2) Target water profile is Munich (Dark Lager), which was hard to achieve without slaked lime. Goal pH is 5.3.
3) Perform single decoction mash (see below). Skip my typical pH level check at low mash-in temp.
4) Add Fermcap prior to boil.
5) Reyhdrate yeast (see below).
6) Add Whirlfloc near boil end for clarity.
7) Ferment at 50F.
8) Perform diacetyl rest since using Lager yeast.
9) Add PMB when kegging.

*****
SINGLE DECOCTION MASHING INSTRUCTIONS

Use 4G stainless kettle for sparge heating
Use 2 smaller nonstick kettles for decoction

1) Mash-in to hit 140F and rest 15min

2) Remove 1qt of thick mash per pound of grist (approx 1/3 of wet grain volume). Use 6" mesh strainer, draining each scoop for 10sec (still want some liquid in decoction to prevent burning)
14lbs of grain, means remove 14qts (3.5g) of mash
Cover main mash

3) Heat decoction while main mash rests
Heat to 155F and rest 5min
Bring to boil while stirring constantly (takes prob 10min)
Boil while stirring for 5min

4) Return decoction to main mash until it hits 156F (scoop & stir) for 20min.
If needed, allow remaining decoction to cool separately, and add periodically to maintain the main mash temp

5) Mash out at 170.6F

*****
YEAST REHYDRATION INFO

Source: https://fermentis.com/en/product/saflager-w-34-70/#:~:text=② With prior rehydration:,cream into the fermentation vessel .

1) Sprinkle the yeast in minimum 10 times its weight of sterile water (not RO or distilled) (~1cup since 2 packets) or boiled & hopped wort at 15 to 25°C (59°F to 77°F).
2) Leave to rest 15 minutes
3) Chilling for 15 minutes to get close to 54F
3) Gently stir and pitch the resultant cream into the fermentation vessel.

*****
FERMENTING / KEGGING

Ferment at 10C (50F) until hitting FG (watch the TILT !)
Closed transfer to keg and lager in keezer ON CO2 for 4 weeks.

====================

***
KCBiermeister says:
- 99% Munich, 1% Carafa II. Noble hops for 20ish IBUs.
- German Lager yeast - Munich Lager Wyeast 2308?

***
KC BIER CO WEBSITE INFO ON DUNKEL

- ABV 5%, IBU 18
- Malt = Munich I, Pilsner, other dark specialty malts
- Hops = Perle

***
KC BIER CO HEAD BREWER SAID:

Without giving out too much info, here are some basics on Dunkel...
- 85% Munich malt 5% Pils – the other 10% are several higher color malts.
- 13P OG (1.053)
- 18 IBU, one addition at boil begin of German Perle
- Single decoction
- Ferment at 10C (50F)
- Total fermentation and lager time – 5 weeks
- German Lager yeast – we don’t use this strain, but I would recommend 34/70. I don’t know what Wyeast or White labs call it, but they will recognize the number and have it in their bank under another name.

Pitch 15-20MM cells/mL – that means if you brew 5 gallons, you should pitch about 1 gallon of yeast starter. I would aggressively aerate the starter, let it fully ferment at room temp, cool it down to 10C/50F, let it floc out. On brew day, decant the beer supernatant off the yeast and add about 12 oz of sterile wort, pitch into your batch at high kraeusen. (starter yeast supernatant has been aerated and may cause off flavor since you are pitching so much into the new batch of wort) The yeast starter should not be warmer than the chilled wort or you will shock the yeast. Because you need a lot of yeast to pitch cold, dry yeast is not a bad option. Pitch more dry yeast packets than you would with an ale. Too little yeast is a bigger problem than too much. You could also add the dry yeast to a small amount of wort on brew day and pitch at high kraeusen.

***

Author:

NoClueBrew

Boil Size: 13.61 Litres

Boil Time: 45

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: co2

Priming Amount: 1.25 bar

Creation Date: 2/22/2024 5:31 PM

Notes:

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/4/2022 12:39 AM

Notes:

Author:

J-Ho

Boil Size: 1.8 Gallons

Boil Time: 15

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/4/2021 12:59 PM

Notes: Interesting. Quite dry with a real edge of roastiness. Overall something a bit more creamy with a bit more body is probably the preference. This is almost getting a little closer to Guinness territory.

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 4/23/2021 8:42 PM

Notes:

Author:

Worrywort

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 69 ° F

Priming Method: dextrose

Priming Amount: 1.5 oz

Creation Date: 7/30/2020 1:52 AM

Notes:

Author:

norriseio

Boil Size: 9 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 71

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/16/2020 2:33 AM

Notes: Add @ 15 min
3g Star anise
1/2 cinnamon stick
1/3 tsp Nutmeg
Add clarity ferm to fermenter

Author:

shrob

Boil Size: 7.79 Gallons

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/18/2019 2:27 PM

Notes: Repitching full cake of yeast from a belgian pale

Author:

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/14/2019 11:37 AM

Notes:

Author:

MRA

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/3/2016 4:41 PM

Notes:

Author:

Ktm450

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/12/2019 5:46 PM

Notes: Ferment 14 days transfer over blueberry (3 lbs) add dry hop bottle 7 days

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/10/2019 9:16 PM

Notes:

Author:

Heidekorn Terrace Brewing

Boil Size: 28 Litres

Boil Time: 70

Boil Gravity: 8.4

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/26/2018 8:46 PM

Notes:

Author:

Alaric

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 64

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 48 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/17/2018 2:15 PM

Notes:

Author:

Andrew C

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/12/2018 6:54 PM

Notes:

Author:

laowai_phil

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/16/2018 8:27 AM

Notes:

Author:

Tolovaj

Boil Size: 21.5 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/2/2018 6:08 PM

Notes:

Author:

Loz

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/12/2017 2:32 AM

Notes: Adding more fermentables this time to achieve higher ABV - an extra 1.5kg of pils (JWM Pale @ ~4EBC) - and swapping out 450g Light Crystal for 500g of Gladfield Toffee Malt (10-20 EBC) to see what it does to the colour and flavour.