Munich Dunkel - Braumeister 20L

158 calories 16 carbs
Beer Stats
Method: BIAB
Style: Munich Dunkel
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 75% (brew house)
Source: AnteK
Rating:
51

Calories: 158 calories (Per 355mL)
Carbs: 16 g (Per 355mL)
Created Sunday February 21st 2016
1.048
1.012
4.75%
23.67
44.45
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
4 kg German - Munich Dark4 kg Munich Dark 37 15.5 90.9%
250 g German - Melanoidin250 g Melanoidin 37 25 5.7%
150 g German - Carafa II150 g Carafa II 32 425 3.4%
4.4 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
45 g Hallertau Hersbrucker45 g Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 23.67 100%
 
Mash Guidelines
Amount Description Type Temp Time
25 L Strike Temperature 66 °C --
L Mash Infusion 66 °C 70 min
L Mash out Infusion 75 °C 15 min
3 L 3l Sparge Water Sparge 75 °C --
 
Other Ingredients
Amount Name Type Use Time
1 each Yeast Nutrient Fining Boil 15 min.
1 each Whirlfloc Fining Boil 15 min.
 
Yeast
White Labs - German Bock Lager Yeast WLP833
Amount:
1
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
9 - 13 °C
Starter:
Yes
Fermentation Temp:
10 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 375 B cells required
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
Mash Chemistry and Brewing Water Calculator
 
Notes

My recipes are all elaborated for Speidel Braumeister 20L
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.

BIAB method for Braumeister 20l, efficiency 75 %
total Water: 28l.
25l to mash
3l to sparge
Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 10˚C - 5 days to diacetyl rest at 20˚C.
Rack to secondary and lager for at least five weeks at 40 °F (4.4 °C) or below.

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Brew Count: 0
Last Updated: 2016-02-21 15:42 UTC

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