Munich Dunkel - Beer Recipe - Brewer's Friend

Munich Dunkel

166 calories 13.1 g
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Beer Stats
Method: All Grain
Style: Munich Dunkel
Boil Time: 75 min
Batch Size: 1.5 gallons (fermentor volume)
Pre Boil Size: 4.1 gallons
Post Boil Size: 2.2 gallons
Pre Boil Gravity: 1.019 (recipe based estimate)
Post Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 166 calories (Per )
Carbs: 13.1 g (Per )
Created: Sunday January 5th 2020
1.051
1.007
5.7%
37.7
18.4
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.66 lb Finland - Munich Malt1.66 lb Munich Malt 36 7 55.4%
1.13 lb Ireland - Lager Malt1.13 lb Lager Malt 37 2 37.7%
1.75 oz New Zealand - Biscuit Malt1.75 oz Biscuit Malt 35 30.46 3.6%
0.88 oz German - Chocolate Wheat0.88 oz Chocolate Wheat 31 413 1.8%
0.69 oz German - Carafa II0.69 oz Carafa II 32 425 1.4%
47.96 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.17 oz Magnum0.174 oz Magnum Hops Pellet 12 Boil 75 min 36.68 42.8%
0.10 oz BSG - German Hallertau Mittelfrüh0.1 oz German Hallertau Mittelfrüh Hops Pellet 3 Boil 5 min 1.01 24.6%
0.13 oz BSG - German Hallertau Mittelfrüh0.133 oz German Hallertau Mittelfrüh Hops Pellet 3 Boil 0 min 32.7%
0.41 oz / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
0.9 gal Temperature 152 °F 149 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 149 °F
 
Other Ingredients
Amount Name Cost Type Use Time
0.27 g Irish Moss Fining Boil 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
54 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 108 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.9 oz       Temp: 68 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
FCLWD Fort Collins/Loveland, CO
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Lager at 54 degrees F for initial fermentation (3-4 days) then condition for 4 weeks at 37 degrees F. No Dry hopping

View Count: 228
Brew Count: 1
Last Updated: 2020-01-07 23:46 UTC

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